When it comes to cooking, many of us worry about how many herbs we should be adding to our recipes, and which herbs go with a particular meal.
There isn’t a hard and fast rule, so trust what the culinary artists from Granny Mouse Country House & Spa have to say – there are more rewards when using herbs and they certainly liven up any meal when added.
If you are still nervous when dabbling with herbs, rather add a small amount first, taste it, and take it from there.
Here are some guidelines to help you when getting in the kitchen and preparing one of your favourite meals:
- Marjoram: fish, vegetable soups, cheese dishes, stew, roast chicken, beef, pork, stuffing
- Mint: jellies, fruit juices, candies, frosting, cakes, pies, lamb, pork, potatoes, peas and chocolate
- Oregano: tomato sauces, stews, pizza, vegetable and fish salads,
- Parsley: meats, vegetables, soups, eggs, cheese
- Rosemary: poultry stuffing, potatoes, cauliflower, fish, lamb, Mediterranean vegetable bake
- Sage: stuffing, pork roast, sausages, poultry and hamburgers
- Tarragon: fish sauces, egg and cheese dishes, green salads, pickles, chicken, tomatoes, sauces for meats and vegetables
- Thyme: soups, stuffing, beef, pork dishes, eggs, cheese, bean and vegetable soups and fish, cheese, beef, carrots.
The following herbs go well with these meats:
- Beef: thyme, celery, marjoram, coriander, sage, rosemary, oregano, garlic
- Chicken: garlic, marjoram, tarragon, oregano, coriander
- Fish, fried: mustard, oregano, tarragon, sage
- Fish, grilled: thyme, coriander, fennel, rosemary
- Pork: marjoram, mustard, oregano, sage, rosemary, thyme, garlic
- Roast Beef: basil, oregano, thyme, mustard, rosemary, garlic
- Turkey: basil, rosemary, cumin, oregano, thyme, sage
Reference and source – https://www.livingonadime.com/herb-guide/