Beef: basil, horseradish, marjoram, mustard, thyme, savory
Lamb: marjoram, mint, rosemary, savory
Pork: basil, chives, elder, rosemary, sage
Poultry: parsley, rosemary, sage, tarragon, thyme, savory
Fish: basil, bay, chervil, chives, dill, fennel, parsley, sage, thyme, tansy
VEGETABLES
Tomatoes: basil, chives, tansy
Carrots: basil, mint, parsley, thyme, savory
Beets: basil, coriander, fennel
Cucumbers: basil, parsley
Cabbage: caraway, dill, mint, sage
Broad Beans: fennel, parsley
Onions: sage, thyme
Spinach: basil, tansy
Potatoes: caraway, chives, mint, parsley
Peas: basil, mint, thyme
Turnips: caraway, chives, coriander, fennel
OTHER
Cheese: basil, chives, lovage, marjoram, sage, thyme, tarragon
Eggs: basil, chervil, chives, lovage, marjoram, parsley, tarragon, thyme
Cakes and Pastries: angelica, borage, caraway, coriander, cowslips, poppy, lavender, rose petals, rosemary, violet
Salads: bergamot, chervil, chives, chicory, dandelion, nasturtium, parsley, purslane, rocket, salad burnet, watercress
Soups and Stews: basil, bay, chives, lovage, marigold, marjoram, parsley, savory, tarragon, thyme
Teas: lemon balm, chamomile, elder, betony, lime blossom, linseed, marjoram, mint, nettle, sage
Tips for Using Herbs to Flavor:
- Avoid using too many seasonings in one dish; try not to use more than one very strong herb, as this will overpower a dish. Use a ratio of one strong herb to one mild herb for the perfect flavor balance.
- Add dry herbs early in the cooking process, and fresh herbs at the end to take advantage of their full flavor.
