|
So you decided to start an herb garden and it is going great guns. You know what you want to grow. You know how to harvest the herbs. You know how to dry the herbs. However, do you know how to cook with them?
Many new gardeners really do not know what goes with what so after 60 years of cooking with herbs I thought I would make up a handy, dandy guide of what herbs partner well with what foods.
Remember that herbal seasoning is really a matter of personal taste and you will need to experiment with your cooking combinations to discover what you and your family like.
My list does not mean you should add all of the herbs suggested at once. You may well try each one separate or hit upon a combination of one or two that do exactly what you want. So you need to experiment.
My guide is just to tell you what food will be enhanced by what herb.
Beans partner well with Cumin, savory, oregano and thyme.
Potatoes partner well with Basil, dill, chives, parsley, marjoram, rosemary and thyme.
Rice benefit from onion, saffron, fennel, tarragon and thyme.
Breads are enhanced with caraway, chives, anise, coriander, mustard, dill, rosemary, poppy seed and sesame seed.
Fruits partner well with ginger, anise, chives, lemon verbena, lemon balm, licorice root, rosemary and mint.
Cabbage, Cauliflower and Broccoli are enhanced with basil, dill, chives, any lemon herb, oregano, marjoram, rosemary and thyme.
Carrots are my favorite when basil and butter are added at the last minute.
Tomatoes partner well with basil, chives, dill, bay leaf, marjoram, oregano, rosemary, parsley, sage, tarragon and time.
Eggs are enhanced with chervil, chives, basil, dill, fennel, marjoram, parsley, rosemary, tarragon and thyme. I especially like to make kitsch or frittata with my special blend of Herbes de Provence.
Poultry can be enhanced with bay leaf, basil, dill, chives, fenngreek, marjoram, parsley, oregano, rosemary, tarragon, sage and thyme.
Fish will do well with any addition of basil, chervil, anise, chives, dill, mint, mustard, marjoram, oregano, parsley, tarragon and thyme.
Beef partner well with cumin, garlic, basil, marjoram, oregano, parsley, rosemary and thyme.
Pork will benefit from dill, caraway, oregano, sage, rosemary and tarragon.
Chives, chervil, basil, parsley and tarragon are better when used fresh than dried.
“Tread the Earth Lightly” and in the meantime… May your day be filled with…Peace, Light and Love,
|
Author Bio Box: Arlene Wright Correll
 For more gardening or cooking information click http://www.learn-america.com/
To see Arlene’s Gardens and to read her gardening diaries and to take a walk through her pictorial garden or click on Arlene’s Books where you can download or buy her gardening & cook books, including her new book, “The ABC’s of Wine and Beer Making”. Many of her articles written for Greenthumbarticles have paintings she has created of the subject and they can be seen at her “How to Do It” site. Remember to check out her artwork, especially of her fruits and vegetables. Many of her paintings are sold internationally and many of her works of art have been reproduced on note cards, post cards and other functional items and you can get Giclee prints of her artwork starting as low as $11.89 Arlene says, “All my royalties from the sale of my books, art, etc. go to the St. Jude Children’s Research Hospital and I thank you for visiting my sites.”
Didn't really find what you were looking for?
|
|
|
| |
|
|
![[Valid RSS feed]](images/rss.gif "Subscribe to our XML Feed for RSS")
(Read 500+ times)
