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Cooking with Herbs and Spices




Source of Recipe


posted to rc by awsum34


Soups: bay leaves, chervil, French tarragon, marjoram, parsley, savory, rosemary

Poultry: garlic, oregano, rosemary, savory, sage

Beef: bay, chives, cloves, cumin, garlic, hot pepper, marjoram, rosemary, savory

Lamb: garlic, marjoram, oregano, rosemary, thyme (make little slits in lamb to be roasted and insert herbs)

Pork: coriander, cumin, garlic, hot pepper, pepper, sage, savory, thyme

Cheese: basil, chervil, chives, curry, dill, fennel, garlic powder, marjoram, oregano, parsley, sage, thyme

Fish: chervil, dill, fennel, tarragon, garlic, parsley, thyme

Fruit: anise, cinnamon, coriander, cloves, ginger, lemon verbena, mint, lemon juice

Bread: caraway, marjoram, oregano, poppy seed, rosemary, thyme

Veggies: basil, chervil, chives, dill, tarragon, marjoram, mint, parsley, pepper, thyme

Salads: basil, onion powder, chives, tarragon, garlic powder, parsley, lemon juice (These are best used fresh or added to salad dressing. Otherwise, use herb vinegars for extra flavor.)