Cooking with Herbs

Posted by Grandma Jeanne on March 31, 2008

What herbs go with what foods? I never remember, so I decided to add it to my blog!

• Basil – Sweet, minty, sometimes peppery. Often paired with tomatoes and used in pesto.
• Cilantro – Sage citrus flavor with fragrant aroma. Popular in Asian and Latin dishes.
• Lemon verbena – Has intense lemon scent and flavor. Use the leaves in cakes, muffins, shortbread, or add a sprig to sparkling water or gin and tonics.
• Marjoram – Sweeter, milder cousin of oregano. Use in recipes whose ingredients won’t overpower the herb’s delicacy.
• Mint – The most familiar are peppermint and spearmint. Good with lamb, couscous, rice dishes, lemonade, or butter boiled potatoes.
• Savory – Milder version of thyme with just a hint of pepper. Mix with buttered bread crumbs for a quick topping on baked salmon, or use to spice meat stews.
• Tarragon – Distinct anise-like flavor. Great with roast chicken and sole. Add a small amount to lemon or raspberry sorbet.
• Thyme – Versatile herb with spicy, clove-like scent. Use sparingly with grilled chicken and fish. Steep in iced tea.