If you’re new to cooking with herbs, adding them to dishes and combining them with other flavors can feel intimidating. In this guide, we’ll explain everything you need to know about cooking with herbs – from what meat and produce it compliments, to which flavors it pairs well with, and a few recipe ideas also. We’re wondering: which herbs are your favorite to use? Which dishes with fresh herbs does your family love?
Superbo Basil This Genovese-type of basil provides thick leaves and wonderful flavor.
Compliments: Chicken, lamb, roast beef, turkey, berries, tomatoes, fresh mozzarella cheese
Pairs well with: Fennel, thyme, and oregano
Recipe ideas: Basil tastes best when uses fresh. Use as a garnish, in pesto sauces, stir fries, marinara sauces, and Italian dishes.
Purly Chives This chive variety grows leaves that are straight and upright, with pretty globe-shaped blooms that make delicious garnishes. Purly chives offer a mild onion flavor, and it is an easy-to-grow herb, perfect for containers or the garden.
Compliments: Steak, veal, red meat dishes, tuna, potatoes, eggs, and a variety of vegetables like asparagus and bokchoy.
Pairs well with: paprika, chopped parsley, tarragon, chives, and marjoram
Recipe ideas: As garnish, in beef stew, soups, mixed in mashed potatoes, potato salads, baked potatoes, omelets, and salad dressings
Santo Cilantro This quick growing cilantro is a classic herb that is very versatile. For a continuous supply of fresh cilantro leaves, direct seed every three to four weeks. Cilantro leaves provide more flavor before plant flowers.
Compliments: Chicken, beef, grilled fish, pork, black beans, avocados, corn, and tomatoes
Pairs well with: Allspice, cumin, cardamom, ginger, lime, chili peppers
Recipe ideas: As garnish, in salsas, Mexican dishes, sausages, and stuffings – also used in some baking dishes.
Cumin While this plant grows best in warmer regions, cumin will grow in northern areas if seed is started early. Cumin’s foliage is similar to dill and sometimes confused with caraway, and cumin’s flavor is commonly mistaken for other herbs, and other herbs for it, due to problems in translation from the languages of the lands where its cultivation and use are common. Young leaves add great flavor to salads. For many Indian and Mexican dishes, cumin is a must-have ingredient.
Compliments: Salmon, pork, chicken, avocados, tomatoes, mixed vegetables, cabbage, and chickpeas
Pairs well with: ginger, turmeric, chili powder, garlic, coriander
Recipe ideas: Stirred in avocado dips and chili, commonly found in Moroccan dishes, Mexican dishes, Indian dishes
Bouquet Dill Bouquet—the most popular dill variety—produces highly flavorful leaves and seeds. The seeds are great to use as a pickling spice. Dry dill leaves for use later.
Compliments: Chicken, fish, eggs, carrots, cucumber, green beans, potatoes, and yogurt
Pairs well with: garlic, onion
Recipe ideas: Quiche, sprinkled on grilled salmon, mixed in potato and carrot salads, commonly found in Greek dishes and Scandinavian dishes
Bronze and Green Fennel This non-bulbing type of feathery fennel offers bronze-red and dark green foliage. The sweet flavored leaves make a great addition to salads, soups and stews, and fennel leaves make a pretty garnish. For medicinal purposes, fennel seeds are used in teas and tinctures and also as a digestive aid, expectorant and a spleen, kidney, and reproductive tonic.
Compliments: Pasta, jicama, chicken, pork, potatoes,
Pairs well with: citrus, anise, cinnamon, black pepper corns, basil, mint
Recipe ideas: Roasted chicken, pasta dishes, topped on pizza, baked in a potato casserole, topped on pork tenderloin, mixed in a lightly steamed bean salad
Greek Oregano This Greek oregano is more pungent than common oregano, and it is prized by chefs for its aroma, flavor and versatility.This Greek oregano is great for container gardening
Compliments: Marinated vegetables, tomatoes, white meat, beef, fried fish, roast beef
Pairs well with: garlic, olive oil, parsley, chili flakes, bay leaves, marjoram, fennel, basil and thyme
Recipe ideas: Sprinkled on pizza, stirred in tomato sauces, Italian dishes
Titan Parsley Titan parsley grows into upright, compact plants that provide good uniformity and yield. Although this parsley is a biennial, the flavor is best in the first year, thus it is grown as an annual. The flat leaves that this parsley produces makes them great for garnishing dishes
Compliments: Chicken, fish, red meat, potatoes, eggs, a variety of vegetables
Pairs well with: Basil, chives, and tarragon
Recipe ideas: Sprinkled on casseroles and pasta dishes for color, stirred in soups, minced and added to mixed, sautéed vegetables
Common Sage Use sage’s flavorful grey-green leaves to season beans, cheese, meats, pork, poultry, sauces, sausages, and more. Sage is also used as a digestive and nerve tonic. Sage plants are good for containers, and they make an excellent border plant for an herb garden. Replant sage every 3 years as it naturally dies off after 5 years.
Compliments: Sweet potatoes, pork, white meat, sausage, beef, cheese, apples, winter produce
Pairs well with: lemon
Recipe ideas: Tastes best when cooked with butter, top on baked sweet potatoes, add to stuffing, sausage, roasts, pork tenderloin, cheeseburgers
Ginger Winter Thyme Thyme goes with just about anything, and this is the herb to use if you’re a new cook!
Compliments: Poultry, grilled fish, roast beef, pork, lamb, egg, mushrooms, mixed vegetables
Pairs well with: Bay leaves, cilantro, oregano, marjoram, rosemary
Recipe ideas: French dishes, grilled fish, omelets, quiche, seafood chowder, soups, sprinkled on mixed vegetables
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