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Using herbs in cooking Print E-mail

A general guide to using herbs in cooking.

ASIAN DISHES:Basil; Coriander; Garlic Chives; Garlic; Ginger; Lemon grass.
BEANS:Bay leaves, Coriander, Garlic, Mint, Parsley, Savory,
BEEF:Basil, Bay leaves, Coriander, Garlic, Ginger, Horseradish, Mint, Oregano, Parsley, Thyme.
BISCUITS:Anise, Dill, Fennel, Lavender, Rosemary.
BREAD:Anise, Dill, Fennel,
CABBAGE:Anise, Basil, Dill, Fennel
CAKES:Anise, Dill, Fennel, Angelica, Violet or Borage flowers: Crystallised for decorating.
CHEESE:Basil, Chervil, Chives, Dill, Garlic, Oregano, Parsley, Rocket, Sorrel, Thyme.
CHICKEN:Basil, Chervil, Chives, Coriander, Garlic, Ginger, Lemon Balm, Lemon Grass, Marjoram, Oregano, Parsley, Rosemary, Sage, Savory, French Tarragon, Thyme.
DRINKS:Borage flowers in ice, Mint, Pineapple Sage,
EGGS:Basil, Fresh Chervil, Chives, Dill, Marjoram, Oregano, Parsley, Savory, Tarragon, Thyme.
FISH:Basil, Chervil, Chives, Coriander, Dill, Fennel, Garlic, Ginger, Horseradish, Lemon Balm, Lemon Grass, Marjoram, Oregano, Parsley, Rocket, French Tarragon, Thyme.
FRENCH DISHES:Bay leaves, Chervil, Chives, Garlic, Parsley, Rosemary, Sage, Tarragon, Thyme.
FRUIT:Bergamot, Borage, Fruit Salad Bush, Lemon Balm, Lemon Verbena.
GAME:Bay leaves, Fresh Parsley, Rosemary.
INDIAN DISHES:Coriander, Curry plant, Fennel, Garlic, Ginger.
ITALIAN DISHES:Anise seed, Basil, Fennel, Garlic, Marjoram, Oregano, Parsley, Rocket, Rosemary, Sage, Savory, Thyme.
LAMB:Basil, Bay leaves, Coriander, Dill, Garlic, Ginger, Lemon Balm, Marjoram, Mint, Parsley, Rosemary, Thyme.
LIVER:Sage.
MEDITERRANEAN DISHES:Marjoram.
MEXICAN DISHES:Coriander, Oregano, Parsley.
PICKLES:Anise, Coriander, Dill, Fennel, Ginger, Garlic.
PORK:Anise, Basil, Coriander, Chervil, Dill, Garlic, Ginger, Lemon Grass, Marjoram, Oregano, Sage, Thyme.
POTATOES:Chives, Dill, Garlic, Parsley, Rosemary, Thyme.
POULTRY:Sage (use in stuffing)
ROAST VEGETABLES:Celery, Lemon Grass, Oregano, Parcel, Rosemary, Sage, Savory, Thyme.
SALAD DRESSINGS:Basil, Chives, Coriander, Dill, Garlic, Ginger, Horseradish, Lemon Grass, Mint, Parsley, Rosemary, Tarragon, Thyme.
SALADS:Basil, Bergamot, Borage, Chervil, Coriander, Fennel, Lovage, Nasturtium, Parsley, Rocket, Salad Burnet, Sorrel, Watercress.
SALSA:Coriander.
SAUCES:Basil, Bay leaves, Chives, Dill, Garlic, Ginger, Mint, Parsley, Sage, and Tarragon.
SAUSAGES:Sage
SHELLFISH:Basil, Chervil, Chives, Coriander, Dill, Lemon Grass, Parsley, Tarragon, Thyme.
SOUPS:Basil, Celery, Chervil, Coriander, Hyssop, Lovage, Oregano, Parsley, Rosemary, Savory, Sorrel.
THAI DISHES:Coriander.
TOMATOES:Basil, Chives, Garlic, Marjoram, Oregano, Parsley, Rocket, Thyme.
VEAL:Basil, Garlic, Marjoram, Oregano, Parsley, Sage, Rosemary, Tarragon, Thyme.