Which Herbs go well with Soups, Salads and Fruit
Eggs - Anise, Basil, Caraway, Cayenne, Chervil, Chives, Coriander, Dill, Fennel, Marjoram, Oregano, Parsley, Rosemary, Saffron, Sage, Savory, Tarragon, Thyme, Horseradish.
Custards - Bay, Lemon Thyme and Mint.
Desserts - Aniseed, Lemon Balm, Pineapple Sage, Rosemary and Saffron.
Fruit Compotes - Dill, Mint, Aniseed, Caraway, Coriander, Dill, Savory, Angelica, Clove, Hyssop and Sweet Cicely.
Fruit - Anise, Cinnamon, Cloves, Ginger, Lemon Balm, Mint, Rosemary, Beebalm and Costmary.
Soft Cheese - Caraway, Chervil, Chives, Dill, Fennel, Marjoram, Mints, Rosemary, Sage, Savory, Thyme, Oregano, Tarragon and Zatar.
Hard Cheese - Caraway, Dill seed, Rosemary, Zatar and Sage.
Bread - In addition to the herbs that are baked right into breads many herb seeds add wonderful color and texture when used on the crust. Aniseed, Basil, Chives, Dill, Fennel, Poppy seed, Rosemary, Coriander, Angelica, Ginger and Thyme.
Rice - Basil, Fennel, Lovage, Saffron, Tarragon and Thyme.
Stuffing - Garlic, Marjoram, Parsley, Rosemary, Sage, Thyme, Lovage, Savory and Hyssop.
Salad Herbs - for salad additions; many of these herbs will enhance salad dressings as well. Angelica, Basil, Borage leaves, Caraway, Chervil, Chicory, Chives, Coriander leaves (Cilantro), Dill, Fennel, Lemon balm, Lovage, Marjoram, Parsley, Savory, Sorrel, Tarragon, Thyme, Hyssop, Lovage, Lemon Balm and Salad Burnet.
Soups - to enhance light soups or chilled summer soups, and savory herbs for soups and stews. Herbs should be added near the end of cooking to preserve their flavour. Chervil, Garlic, Lemon Balm, Lovage leaf and seed, Marjoram's, Mint, Onion, Parsley, Rosemary, Savories, Sorrel, Tarragon, Thyme, Caraway, Saffron, Savory, Basil and Bay. |
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