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
This is good information to know when I am cooking. Herbs are good for you they help your body to do what it was naturely made to do.
I love herbs. This info is so helpful. Herbs smell and taste so good.
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.
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.