Fact Sheets And Publications

Beef

Bay leaf, cayenne, chili, curry, dill, ginger, mustard, paprika, marjoram, oregano, parsley, rosemary, thyme.

Pork

Allspice, basil, cardamom, cloves, curry, ginger, marjoram, mustard, oregano, paprika, parsley, rosemary, sage, savory, thyme.

Lamb

Basil, cardamom, curry, dill, mace, marjoram, mint, oregano, paprika, rosemary, turmeric.

Poultry

Allspice, anise, bay leaf, cayenne, curry, dill, ginger, marjoram, mustard, nutmeg, paprika, parsley, pepper, sage, savory, tarragon, thyme.

Fish

Allspice, anise, basil, bay leaf, cayenne, chives, curry, dill, fennel, ginger, marjoram, nutmeg, oregano, paprika, parsley, tarragon, thyme.

Fruit

Allspice, anise, cinnamon, cloves, curry, ginger, mace, mint, nutmeg, pepper.

Vegetables

Green Beans -- Dill, marjoram, nutmeg, oregano.Beets -- Allspice, nutmeg.

Broccoli -- Mustard, nutmeg, sage.

Carrots  -- Dill, nutmeg, parsley, rosemary, thyme.

Cucumbers -- Basil, dill, parsley.

Eggplant -- Oregano, parsley.

Mushrooms -- Garlic, sage.

Peas -- Marjoram, mint.

Potatoes --Chives, cumin, dill, fennel, garlic, mace, rosemary, tarragon.

Squash -- Cardamom, ginger, nutmeg.

Tomato -- Allspice, basil, cloves, cumin, fennel, marjoram, oregano.

Rice

Chives, cumin, curry, nutmeg, parsley, saffron, turmeric

Egg

Basil, dill weed (leaves), garlic, parsley.

Fish

Basil, bay leaf (crumbled), French tarragon, lemon thyme, parsley (options:  fennel, sage, savory).

Poultry

Lovage, 2 parts marjoram, 3 parts sage.

Salad

Basil, lovage, parsley, French tarragon.

Tomato Sauce

2 parts basil, bay leaf, marjoram, oregano, parsley (options: celery leaves, cloves).

Italian

Basil, marjoram, oregano, rosemary, sage, savory, thyme.

Barbeque

Cumin, garlic, hot pepper, oregano.

Fine herbs

Parsley, chervil, chives, French tarragon (sometimes contains   a small amount of basil, fennel, oregano, sage or saffron).

Bouquet garnish

Bay leaf, 2 parts parsley, thyme.  The herbs may be wrapped in cheesecloth or the parsley wrapped around the thyme and bay leaf.

Herb butter

One stick unsalted butter or margarine; 1 to 3 tablespoons dried herbs or 2 to 6 tablespoons fresh herbs (any herb or spice may be used); 1/2 teaspoon lemon juice; and white pepper.  Combine ingredients and mix until fluffy.  Pack in covered container and let set at least one hour.

Vinegar

Heat 1 quart vinegar in an enamel pan, pour it into a vinegar bottle, and add one or several herbs (4 oz. fresh marjoram, sage, tarragon or thyme).  Do not let the vinegar boil.  Refrigerate for two weeks before using.  Any type of vinegar may be used, depending on personal preference.