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Cooking Chart
Cooking Chart
Herbs for Cooking
The folowing chart lists some of the more common herbs and the various combinations of herbs they work best with for each of the food categories. For example if you wanted to use basil in a beef dish, you will see that it blends with oregano and parsely or with thyme, or with parsley and thyme.
Beef Oregano/Parsley Thyme Parsley/Onion - Thyme Parsley/Onion Thyme Use Alone - Bay Leaf Basil/Bay Leaf
Chicken Parsley Thyme Oregano/Thyme Parsely/Lemon Parsley Basil Tarragon/Parsley Thyme Thyme Parsley/Lemon Basil/Lemon Oregano/Parsely Basil/Oregano/Tarragon
White Fish Thyme Rosemary/Thyme Lemon Parsley Parsley/Lemon Marjoram Use Alone Lemon/Onion Chives/Dill Parsley
Turkey Rosemary/Parsley Thyme/Parsley - Rosemary/Thyme - Thyme - Use Alone
Vegetables Green Beans, Tomatoes. Carrots, Turnips Green Beans, Eggplant, Zuchini, Tomatoes Turnips, Potatoes, Squash Squash, Beans Asparagus, Cauliflower Artichoke, Asparagus, Eggplant, Potatoes, Tomatoes
Basil is best in Italian dishes. Puree with garlic, romano cheese, and walnuts to make pesto. Great in salads, soups and stews.
Dill is good with vegetables and fish sauces. Often served in salmon dishes.
Oregano is well known for its use in Italian dishes.
Rosemary is wonderful with roasted potatoes. Also use in poultry and meat dishes.
Sage is used mostly in stuffings and meat dishes. It aids in digestion.
Tarragon is good with roasted meats and poultry dishes. Tarragon herb butter and vinegars are delicious. Thyme is good with most any dish.
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