Herb Guide

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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