Savor the Flavor Herb Guide
 
 
 
 
 
Not sure what herbs to use? We've listed which herbs go well with what to make cooking easier.
 
 
 
Choosing which herbs to pair with which foods can be overwhelming. We've compiled a handy cheat list to help you make delicious meals.
 
Basil
Italian cuisines, most vegetables (especially tomatoes), chicken, eggs, pasta, pesto, pizza, pork, potatoes.
 
Chives
They have a mild onion flavor and are great with almost anything!
 
Cilantro
Asian/Caribbean/Latin cuisines, avocados, beans, chicken, fish, lamb, lentils, pork, salsas, yogurt.
 
Dill
Eastern European cuisine, beets, cabbage, eggs, pickles, potatoes, salmon, sour cream.
 
Mint
Middle Eastern/Indian Cuisines, sweet and savory uses, carrots, chocolate, duck, eggplant, fruit, lamb, lentils, oranges, pilafs, pork, salsas, yogurt.
 
Oregano
Italian/Mediterranean/Latin cuisines, artichokes, beans, chicken, mushrooms, lamb, pasta, pizza, potatoes, tomatoes.
 
Parsley
European/Middle Eastern/American/Brazilian Cuisines, great with almost everything, use stems for broths/soups/casseroles.
 
Rosemary
Italian cuisine, use whole stem for braises and stews, beans, beef, chicken, fish, lamb, salmon, vegetables.
 
Sage
European/American cuisines, beans, eggplant, fish, pork, poultry, ravioli, stuffing, tomatoes.
 
Thyme
European/American cuisines, Bouquet Garni, Herbs de Provence, whole stems used for braises, beef, carrots, chicken, figs, fish, lamb, lentils, pork, tomatoes.
 
 
 
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