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If you grow herbs as houseplants or in the garden, you'll, want to
harvest and use them, so here's a handy list of foods they'll
complement.
BEEF:
About 15 herbs go well with beef; recommended are basil, bay, caraway,
coriander, cumin, dill, marigold, marjoram, mint, sage, savories,
tarragon and thyme (no rosemary).
PORK:
Anise, basil, bergamot, chervil, coriander, cumin, dill, fennel, lemon
balm, mint, marjoram, rosemary, sage, savories, tarragon and thyme.
LAMB:
Other than mint, there's basil, bay, caraway,, coriander, cumin, dills
good, lemon balm, hyssop, marjoram, rosemary, sage, savories or thyme.
POULTRY:
For chicken only: basil or bay is always good; also caraway, coriander,
cumin, dill, lemon balm, marigold, marjoram, mint, rosemary and
tarragon; for both sage and savories; for turkey, thyme.
FISH AND SHELLFISH:
For fish, anise, basil, caraway, chives, coriander, dill, fennel,
hyssop, lemon balm (excellent), marigold, marjoram, mint, parsley,
rosemary, sage, savories, tarragon; shellfish and fish, rosemary and
thyme.
BREADS AND CAKES:
Coriander, cumin, caraway, dill, marigold and marjoram. Also anise,
fennel, lovage and rosemary.
GOOSE:
Sage.
DUCK:
Dill is good, so is mint. But you might try hyssop, rosemary, sage,
savories, tarragon.
EGGS:
Scramble them with chives or dill. Or, with any of the following:
anise, basil, chervil, coriander, cumin, lemon balm, lovage, marjoram,
mint, parsley, rosemary, sage, savories, tarragon or thyme.
LIVER:
Coriander, sage or tarragon.
SALADS:
Anise, basil, bergamot, borage, caraway, catmint, chervil, chickweed,
chives, comfrey, coriander, cumin, dandelion, dill, elder, hyssop,
lemon balm, marigold, mint, parsley, salad burnet, roses, sweet cicely,
tarragon and thyme.
SOUPS:
Try anise, borage, chickweed, caraway, chives, cumin, dill, fennel,
hyssop, lemon balm, lovage, marigold, marjoram, mint, salad burnet,
stinging nettles, savories, tarragon, thyme.
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