Herb Guide – Which Herbs Go Well With Which Foods?

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This easy herb guide helps you figure out which herbs go best with which foods! Find out which herbs work best in various dishes and make more tasty meals!
Herb Guide - Which Herbs Go Well With Which Foods?


Herb Guide – Herbs That Complement Different Dishes

The following herbs go well with these meats:

  • Beef: thyme, celery, marjoram, coriander, sage, rosemary, oregano, garlic
  • Chicken: garlic, marjoram, tarragon, oregano, coriander
  • Fish, fried: mustard, oregano, tarragon, sage
  • Fish, grilled: thyme, coriander, fennel, rosemary
  • Pork: marjoram, mustard, oregano, sage, rosemary, thyme, garlic
  • Roast Beef: basil, oregano, thyme, mustard, rosemary, garlic
  • Turkey: basil, rosemary, cumin, oregano, thyme, sage


The following herbs work well in these dishes:

  • Basil: tomatoes, tomato sauces, peas, squash, lamb, fish, eggs, tossed salad, cheese, potatoes, pasta
  • Bay leaf: vegetable and fish soups, tomato sauces, poached fish and meat stews
  • Dill: fish, cream and cottage cheese, potatoes, fish, vegetable salads, pickles, tomatoes
  • Marjoram: fish, vegetable soups, cheese dishes, stew, roast chicken, beef, pork, stuffing
  • Mint: jellies, fruit juices, candies, frosting, cakes, pies, pork, potatoes, peas and chocolate
  • Oregano: tomato sauces, pork, pizza, vegetable and fish salads, chili
  • Parsley: meats, vegetables, soups, eggs, cheese
  • Rosemary: poultry stuffing, potatoes, cauliflower, fish
  • Sage: stuffing, pork roast, sausage, poultry and hamburgers
  • Savory: eggs, meats, salads, chicken, soups and stuffing
  • Tarragon: fish sauces, egg and cheese dishes, green salads, pickles, chicken, tomatoes, sauces for meats and vegetables
  • Thyme: soups, stuffing, beef, pork dishes, eggs, cheese, bean and vegetable soups and fish


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  1. says

    for a change of taste mint goes well with chicken and pork dishes. Sage added to spice blends kicks up the flavour of back ribs as well.
    Thanks for the info. All my garden is doing well so this helps.
    I have 2 different sage plants growing.
    Tarragon which I have never grown or used before.
    Thyme is thriving in my rock garden and beside the rhubarb.
    Oragano, Rosemary will give me a lot of it to preserve in what ever way I finally decide on.
    Parsley is just now starting to show up and 2 different types of basil the sweet basil is great but the cinnamon isn’t doing much of anything and the tai basil is about 1/2 an inch tall so waiting to see how it will do.
    Thank heavens my dill plant and seeds are also coming along. we eat a lot of fish and dill is the flavour of choice but an Italian blend is also pretty good.
    When the peas are ready I think I will use mint when cooking those.
    So as you can see this info will come in very handy.

  2. Maggie says

    Grandma, Tarragon is wonderful on chicken. If you are baking a chicken, put some between the skin and meat on the breast or sprinkle some inside the chicken. If you are sauteing it, melt a little butter in the pan, add the tarragon and a touch of lemon juice. Wonderful. I sometimes wait until the chicken is done, take it from the pan, then add the butter and herbs and melt together. Then put the chicken back in the pan for about 3 minutes and turn the pieces so it gets all over the chicken. Put the chicken on the plate and pour the sauce directly over the chicken. If you put rice or noodles under the chicken and then pour the sauce over everything, it is delicious. If you like the sauce, you may want to make extra next time.

  3. carolyn says

    Also: CUMIN, pepper sauce, pepper flakes, curry powder, cinnamon, nutmeg, paprika… Smell them and add one to try. You’ll like the ones that smell great to you.

  4. Veronica Tidd says

    Mint is my all time favorite and I boil it with new potatoes or fresh peas. With roast lamb or venison I make mint sauce. Take about 5 or 6 sprigs of mint and pull the leaves off the plant and chop finely. When it is half chopped sprinkle a teaspoon of sugar over the leaves and the chopping will be easier as it must be very finely chopped. Scrape the mint into a small jug and add more sugar if desired. Mix in a teaspoonful of boiling water into the mixture to melt the sugar. Add about 1/2 cup of malt vinegar. If you can’t find malt vinegar use either wine or apple cider vinegar. Malt is best if you can find it. Exact measurements are not critical, I like mine thick with mint. Pour over slices of roast meat and enjoy. This is a favorite in the UK and Grandma may also be familiar with it.

  5. Magdalen says

    Thanks for the mint sauce recipe, Veronica. I remember having it, next day. on thin bread and butter. I think it’s even better if it stands for a few hours.

    • says

      Creepy creepy Bea. I was upstairs writing you a letter and decided I had better give the comments a quick check and here you are commenting. Hope you are having a great day off. Must run back upstairs and finish my letter. : )

  6. Bea says

    SO happy to hear that. Sometimes I think the Holy Spirit has a sense of humor. I’m at the library now and doing some research. I will be going grocery shopping and also stopping by the Farmers Market. It’s nice to be off and it’s a nice day. Small blessings are so nice. I will be sending you a recipe for Zucchini Applesauce and White Gingerbread that I found that you might like.

    • says

      We have 3 different recipes for sausage in Dining on a Dime – Polish, Breakfast and Italian. Some of the herbs we use is marjoram, paprika, garlic and nutmeg for the Polish, sage, marjoram, thyme for the breakfast and basil, garlic, oregano, paprika, thyme, cayenne pepper, and fennel seeds for the Italian.

  7. Friedrich says

    A wonderful secret ingredient in salads is ground ginger! But you have to taste it while you put it in. Gives food a total freshnes!

    And there is cinnamon and fish are good friends

    Greetings from Vienna

    • says

      Vienna! I don’t think we have had anyone from there before write a comment. Really good tips. Never heard of cinnamon and fish I bet that would be really good and you don’t often hear of ginger in salads either. Great ideas thanks.

  8. Magdalen says

    Please don’t forget parsley sauce with fish and ham /,gammon or boiled bacon. It’s also very good with broad beans.


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