Herbs ~ Food Pairing

This list is applicable to both fresh and dried herbs, one teaspoon of dried herbs
equals about one tablespoon of fresh herbs.

Basil – tomatoes, garlic, onions, chilli, lemon, olive oil, most cheeses, chicken, seafood and Mediterranean vegetables that are really fruit such as aubergines, peppers and courgettes.

Bay – milky puddings and sauces and with beef, game, shellfish, mushrooms and beans.

Chives – goat cheese, cheddar, cream cheese, sour and fresh cream, butter, eggs, asparagus, leeks and seafood.

Coriander aka Cilantro – avocado, chicken, coconut milk, curries, cucumber, rice, beans and yogurt and is popular in Latin America and the Caribbean, India and S.E. Asia.

Dill – seafood and with chicken, cabbage, potatoes, carrots, cucumber, cream, sour cream, yogurt and butter.

Marjoram – eggs, fish, chicken, lamb, pork, carrots, potatoes and in Italian dishes.

Mint – lamb, yogurt, watermelon, new potatoes, aubergine, peas and asparagus.

Oregano – anchovies, capers, aubergine, olives, beans, eggs, cheese, especially feta, chicken, lamb, fish, lemon, tomatoes and is popular in Greek, Italian and Mexican cooking.

Parsley – potatoes, eggs, mushrooms, bacon, fish, lemon, garlic and it also mixes well with other herbs.

Rosemary – lamb and other fatty meats such as pork and duck, with garlic, onions, chestnuts and red wine. 

Sage – pork, veal, chicken, turkey, sausages, liver, kidneys, squash and many cheeses.

Sorrel – butter, cream, sour cream, cream cheese, seafood, lamb, leeks, potato, lettuce, spring onions and chives.

Tarragon – chicken, veal, white fish, salmon, scallops, tender salad leaves, mushrooms and shallots.

Thyme – parsley, garlic, potatoes, carrots, tomatoes, beans, goats’ cheese, cheddar, Brie, nuts, squash, mushrooms, and chicken.

Wild Garlic – lamb, new potatoes, asparagus, cream cheese, white fish, mushrooms, eggs.