Herbs & Cooking

Different herbs combine well with specific foods. However, some of them have high-strength oils that can be overwhelming when using even a tiny amount more than necessary. Adding others in small quantities or at the wrong point during the cooking process will result in little to no flavour.  In addition to the suggestions given in the herb growing section, as a rough guide to using the herbs grown in my garden as needed, the following associations are frequently recommended:

Beef - Thyme, rosemary, parsley, oregano, dill, bay 

Pork - Sage, thyme, basil, oregano, rosemary, parsley 

Lamb - Mint, basil, rosemary, thyme, oregano 

Poultry - Thyme, dill, oregano, bay, parsley, sage 

Fish - Parsley, oregano, chives, thyme, bay, mint

Beans - Oregano, dill, nutmeg 

Broccoli - Sage 

Carrots - parsley, rosemary, thyme, dill 

Cucumbers - Parsley, dill, basil 

Eggplant - Parsley, oregano 

Mushrooms - Sage, parsley, thyme 

Peas - Mint 

Potatoes - Chives, dill, rosemary 

Tomatoes - Basil, oregano

Fresh herbs can take a dish from good to great.