How to PERFECTLY PAIR HERBS AND FOOD

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By LAURA7088
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Herb grouping

Do you ever wonder which herb to put with which food? I did and started researching and experimenting with different combinations. Read on for ideals on what matches. Then experiment and find your own savory combinations.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

herbs (fresh or dried)
groceries
kitchen scissors
cooking utensils

Step 1

Rosemary

Rosemary is one of my favorite herbs. It goes well with Chicken, Pork, Lamb, Beans, stuffing, pasta and potatoes. There's a recipe a television chef makes with chicken breast marinated in orange juice concentrate, brown sugar and rosemary. It's lovely! Rosemary seems to go particularly well with Bar B Q. Beware: Too much rosemary can cause an allergic reaction and should not be consumed in large quantities by pregnant or lactating women.
Step 2

Thyme

Thyme can be paired with any meat, eggs, soups, stews and tomatoes. It can be mixed with Parsley and Bay Leaf without distorting any of the flavors. Thyme is used lots in French cuisine.
Step 3

Basil can be paired with anything tomato. The flavor will cook away fairly quickly, so add to cooking foods in the last few minutes of cooking. Basil can be added to soups, fruit, jams and sauces. Basil is also used to make pesto. Fresh basil is better when available, as the dried has a very watered down taste. There are several different flavors of fresh basil. There's lemon, cinnamon, Genovese, purple ruffle and mammoth. Explore the taste of each one!
Step 4

Oregano is great in anything Italian. It also works well on hot and spicy foods. Its recommended for salad dressings, pasta salads, bread and much much more! The dried is much stronger than the fresh. But, the fresh has such a different taste to me. It is also high in antioxidant.
Step 5

Marjoram is another Italian favorite. It can be paired with sausage, turkey, peppers, mushroom and tomatoes. It goes well with oregano and sage. How about stuffing? - Haven't tried it but sounds as if it would fit right in.
Step 6

Chives

Chives are part of the onion family. They go well with eggs, soups, salads, potatoes, sour cream, cream cheese and sauces. The flavor is milder than onion. Chives can even be planted around your flowers or other plants and used as an insect repellent.
Step 7

Parsley: not just for decoration! Dried parsley can become bland very quickly. If you can, cook with fresh parsley, it's prettier and more flavorful. It's not hard to grow, so why not keep some in your kitchen window. Parsley goes well with oregano in Italian dishes, great in soups and stews, yummy with fish and seafood. Stuffing, gravey....Wow seems like you could put this stuff in anything!
Step 8

Tarragon - not just another pretty flower! Try tarragon in marinades for chicken, fish and seafood. Tarragon vinegar is also very good for marinating and salads.
Step 9

Dill is wonderful in pasta salads. There's a recipe for a chicken-brocolli braid that adds dill. The dill just makes this simple recipe wonderful. Dill is not just for canning. Dill can be paired with fish, chicken, soups and fresh vegetables (like cucumber, tomatoes and onions) Don't add too much though, it can be overpowering. According to wickapedia, it can even cure bad breath! Imagine that!
Step 10

Cilantro is great for salsa and spicy dishes. Great in pasta. Add to just about anything that needs a zip. The seed form of cilantro is coriander. Coriander taste totally different than cilantro. While coriander has a sweet taste, sort of like orange peel, cilantro is on the spicy side. Cilantro doesn't dry well but can be frozen. Use fresh is you have it through!
Step 11

If you have ever smelled lavender, you can guess how it would be used in cooking. Lavender is good in desserts. Cakes, cookies, puddings, jams, ice cream and mousse. Not to mention a relaxing tea when combined with chamomile.
Step 12

Ginger, another one of my favorites. Ginger root is great with chicken and in most Chinese stir fry type dishes. It has a spicy taste. The ground form is used in baking pies, cookies and cakes. It has a very sweet taste. I haven't tried it but I read in Fanny Farmer that you can freeze fresh ginger root if you don't use it in about a week. Then, you can just hack off what you need. I read in an ehow article that you can grow your own. I am trying this now. It says when the shoots staring coming out, you can cook with those as well.
Step 13

Now, get out there a experiment with your taste buds. I know you'll come up with your own personal favorites! If you do and you're one of my friends, share the recipe with me!