After much anticipation here is the second part of our guide on how to match fresh herbs with any ingredient.
Tastes good with/in: Egg dishes, especially omelettes, herbal teas, milk infused for drinks or custards, salads, soups, casseroles especially those made with game birds, white wine cups.
Affinity with other Herbs/spices: Parsley, coriander, chilli, garlic, cardamom, basil.
Tastes good with/in: Herb tea, soups, salads, sauces, plain meats, fish, poultry, stews, sweet dishes, chocolate covered sweets and lemon-based desserts such as mousses and tarts.
Tastes good with/in: Salads, herb teas, summer drinks, vegetables dishes, stews, poultry and meats especially pork.
Affinity with other Herbs/spices: Bay leaf, mint, lemon balm
Tastes good with/in: Any sweet dish, especially those made with fruits, whipped cream, rice pudding, bouquet garnish, soups, stews, fresh leaves and particularly nice in mixed green salads.
Affinity with other Herbs/spices: Parsley, rosemary, oregano, thyme, sage, saffron
Tastes good with/in: Tomatoes, spaghetti sauces such as pesto, with fish specially red mullet, mushroom dishes, soups, stews, salads, chicken, egg and rice dishes and mixed with other herbs.
Marjoram and Oregano
Affinity with other Herbs/spices: Cumin
Tastes good with/in: Oil and vinegar salad dressings, fresh or tinned anchovies, Italian and Greek dishes, poultry, game, seafood, soups beans, aubergines, pasta, grilled meats, tomato-based sauces.
Tastes good with/in: Omelettes, salads, stews, vegetables, soups, eggs, sauces, rice and pasta dishes, fish, shellfish, any meat and poultry, mixed with soft cheese such as ricotta or cottage cheese.
Tastes good with/in: White wine cups, cold poached chicken, seafood, green salads, as flavouring for vinegar, could soups.
Tastes good with/in: Meat dishes especially lamb and pork, chicken, tomato-based sauces, breads, stuffed vegetables, pizza, potato gratins, apple jelly.
Tastes good with/in: Mixed green salads, sandwiches, cream-based sauces, soups, omelettes, quiches and other egg dishes, soft cheese especially goat cheese, veal, pork, fish.
Affinity with other Herbs/spices: Rosemary, thyme, oregano, parsley and bay leaf.
Tastes good with/in: poultry stuffing mixtures with onion, rich and fatty meats such as goose and pork, sausages and other charcuterie, veal, anchovies, risotto, tomato-based sauces, salads, pickles and cheese dishes.
Affinity with other Herbs/spices: Rosemary, thyme, sage, fennel and bay leaf.
Tastes good with/in: Pulses especially lentils and white beans, cooked vegetable salads, grilled veal and pork, poultry, rabbit, soups, horseradish sauce, cucumbers, stuffing and charcuteries, goat cheese, tomato-based sauces, marinades, fish, especially trout.
Affinity with other Herbs/spices: Sage, savory, basil
Tastes good with/in: Any slowly cooked dish especially stews and soups, sautéed or baked vegetables, tomato-based sauces, stuffing, roast poultry, grilled or roasted meats, bread, sauces. Can also be used sparingly with fish and chicken and in some fresh fruit deserts.
Tastes good with/in: Fresh fruit drinks especially those made with peaches or strawberries, herb teas made with liquorice or mint, fruit salads, and infused in custard-based desert sauces.
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