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Herbs & Spices: Compatibility Guide - Herbs

Source of Recipe

Ladies' Home Journal
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Basil: Sweet, mild. Compatible with cheese, pesto, vegetables, particularly green beans, corn, tomatoes and tomato sauces; poultry, meat, potato salads and sauces. Used in Italian cuisine.

Bay Leaves: Sweet, mellow. Compatible with any foods requiring a bouquet garni, court bouillon, soups, stews, vegetables, pickling and other marinades, and spaghetti sauce.

Chervil: Delicate, slight anise flavor. Compatible with poultry, veal, lamb, soups, stews, fish, and eggs.

Chives: Mild, onion flavor. Compatible with sauces, salad dressing, mild fish, poultry and veal.

Cilantro: Assertive, citrus flavor. Compatible with fish, salsa, chili and dishes inspired by the cuisines of Asia, India, or Latin America.

Dill: Mild. Compatible with fish (particularly salmon), pork, cottage cheese, potatoes, sauerkraut and other cabbage dishes, cauliflower, beans, pickles and sauces.

Fennel: Aromatic, sweet, anise flavor. Compatible with breads, eggs, fish, sauces, sausages, soups and sweet pickles. Used in Italian cuisine.

Marjoram: Sweet, mild. Compatible with meat (particularly lamb), poultry, stuffing, cheese, vegetables, tomato-based sauces and soups.

Mint: Strong, aromatic. Compatible with meats, vegetables, fruits, beverages, salads and desserts.

Oregano: Spicy, pungent. Compatible with tomato dishes, fish (especially red snapper), vegetables, stews, chili, beef and pork. Used in Italian cuisine.

Parsley: Mild. Compatible with bouillon, soups, stews, meats, poultry, fish, sauces, cheese, many vegetables, and eggs.

Rosemary: Strong pine flavor. Compatible with duckling, poultry, meat (especially pork and lamb), fish, stuffing, and some vegetables, such as spinach, mushrooms, carrots, tomatoes, potatoes and beans.

Sage: Strong. Compatible with stuffing, pork, poultry, tomatoes, rice dishes, and Brussels sprouts.

Savory: Aromatic, slightly pungent. Compatible with poultry, meats, salads, sauces, soups, stuffings and vegetables.

Tarragon: Mild, slight licorice flavor, and sweet. Essential for bearnaise sauce; compatible with fish, poultry, lamb, veal, salad dressings, vinegar, potato salad and some vegetables, such as beans, mushrooms, carrots and spinach.

Thyme: Pungent, aromatic. Compatible with soups, stews, stuffing, rice dishes, Mediterranean vegetables, dishes with red wine or tomatoes, veal, lamb, fish and poultry.