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Herbs & Spices – What Goes With What Food

 

For the less adventuresome, the table below suggests individual seasonings for a variety of foods.  You will need to experiment to see which appeal to you and your family.

Food Seasoning

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

Herbal Combinations

Herbs can be combined for specific foods. Having premixed combinations on hand speeds cooking and helps assure consistent quality. Some combinations have special names. They can be added directly to the food or wrapped in cheesecloth and removed before serving. The following are suggested herb blends. (Assume equal parts unless specified.)

Food/Term Seasoning Blend

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.

Sue Snider, Ph.D.
Professor/Food Safety & Nutrition Specialist


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