There’s no getting around it…herbs can be intimidating. While Food Channel chefs chop and toss and sprinkle fresh and dried herbs with abandon, the rest of us stand in the produce section at the grocery store and wonder what we’re supposed to use with what. Here’s a guide to help you feel comfortable and creative using these common herbs:
Basil – This fragrant, trendy herb can be used with just about anything with tomatoes in it – fresh tomatoes, pasta sauces, salads, etc. Basil is also good with peas, beans, eggplant and with omelets, rabbit, beef, lamb and pork.
Bay Leaf – Use bay leaf in soups and stews, especially those with beef, veal, lamb, and chicken. Also a staple in beef, chicken and vegetable stock.
Cilantro/Coriander – Cilantro is the leafy green leaves, which look similar to parsley and coriander is the hard, round seeds. Use cilantro in Mexican and Middle-Eastern-inspired dishes, as well as eggs, salads, poultry and vegetables. Coriander is good in soups and stews and also with meats like steak, pork and poultry. In some recipes, the selection of the best pressure cooker should be done. The taste of those recipes will be good and delicious.
Dill – Dill is good with fish and seafood dishes; also potato salad and cole slaws. Try dill with lamb or mixed into salad dressing with mayonnaise and/or cream cheese. Also egg dishes and omelets.
Marjoram – use in pasta sauces and also good with eggs. Well-suited for fish, beef, lamb and veal. Also with the vegetables: peas, carrots and greens like spinach.
Mint – Use as a garnish in cold beverages like lemonade, ice tea, mixed drinks and in hot beverages like tea. Also good in fruit salads, lamb, veal and fish. Mint goes well with spring vegetables like peas and spinach.
Oregano – In addition to pasta sauces and pizza, try oregano in salad dressings, and with potatoes and tomatoes. Good with beef (including hamburgers and meatloaf), pork, veal, lamb and seafood.
Parsley – Not just for a garnish of green, but also in soups and stews, salad dressings, cooked vegetables and rice dishes, poultry and eggs.
Rosemary – This strong herb is great with chicken, fish, and pork. Also great with just about all vegetables and good in dressings and vinaigrette.
Sage – Sage is an Autumn staple – use with poultry and in dressings and stuffings. Also good with eggplant, tomatoes, peas, squash and with eggs, pork, veal and beef.
Savory – This is a summer herb and good with summer vegetables like tomatoes, beans, peas, cabbage and cucumbers. Great in egg dishes and with fish and seafood, as well as poultry (chicken, turkey, etc.)
Thyme – Thyme is wonderful with just about all meats: pork, beef, chicken, lamb, fish and seafood. There are different types of thyme, including lemon thyme which go well with seafood and eggs. Also good with vegetables like mushrooms, beans, beets, onions and tomatoes. Use in soups and stews.