How to Match Fresh Herbs with any Ingredient
Sometimes when we’re at home wanting to prepare some delicious home cooked meals using different fresh herbs and ingredients we come to the point of perhaps not knowing which herbs go well with which ingredients or dishes, so our artistic flair raises and we start to mix different herbs with different ingredients not knowing if our cooking will be a success or a complete mess. I certainly have this problem at home, so doing some researchI found this very useful information that tells which herbs go well with particular dishes, spices, ingredients and other herbs.
Affinity with other Herbs/spices: Parsley, tarragon, chervil.
Tastes good with/in: Eggs, salads, soft cheese, sauces and soups.
Tastes good with/in: Soft cheese such as cream cheese or cottage cheese, omelettes, seafood, mustard-based sauces, cold soups, stuffed vine leaves, herring, salmon, potato salad, cucumber, veal, green beans, breads, braised cabbage, meat stewes, rice, cooked root vegetables.
Tastes good with/in: Vegetables salads, custards, tart fruit such as rhubarb and plums, court-bouillon for poached seafood.
Affinity with other Herbs/spices: Saffron, tarragon, parsley.
Tastes good with/in: Poached fish and shellfish, cream-based soups, omelettes and scrambled eggs, chicken, delicate butter sauces, soft cheeses, glazed vegetablessuch as carrots, smoked fish and green salads.
Affinity with other Herbs/spices: Chervil
Tastes good with/in: Classic French sauces such as béarnaise or tartare with oeufs en gelée (eggs in aspic), omelettes, poached fish, mushrooms, poultry, especially chicken, mustard sauces and salad dressings.
Tastes good with/in: Tossed with boiled butter vegetables , finely chopped in salads as a sandwich or pasta filling, flavoured butters, yogurt and soft cheese, punches, wine cups or drinks such as Pimm’s, green salads , cold fruit and vegetable soups.
Tastes good with/in: When finely chopped add sparingly to salads, omelettes, custards, cakes or minced meat for savoury pie fillings.
Affinity with other Herbs/spices: Fresh mint, cumin
Tastes good with/in: Soups, stews, curries, stir-fries, vegetables, salads, fish, poultry, yogurt, fresh chutneys, relishes and tomato sauces.
Tastes good with/in: Curries, soups, stews and casseroles particularly those made with chicken and seafood.
Affinity with other Herbs/spices: Parsley, oregano, sage, thyme, chilli
Tastes good with/in: Baked or grill seafood, court-bouillons, chopped in mayonnaise, sauces, stuffing, soups, vinaigrette dressings, vegetables and seafood salads, pork, bread, savoury biscuits, sausages, spicy meat mixture, curries, cabbage dishes and apple pie.
Tastes good with/in: Soups, stews, herbal teas, soft cheese such as goat cheese and cottage cheese, flavoured butters, sandwiches, sauces, dips, hot or cold pasta dishes.
Tastes good with/in: Bouquet garni, soups, meat and poultry dishes, pasta sauces, fish dishes and even some deserts.
Tastes good with/in: Soups, salads, stuffing, stews and meat dishes.
Look our for the second part of this article where we will be adding further herbs. And if you like this post share it with your friends on Facebook and Twitter by clicking on the buttons below or emailing it to your friends.