As a follow up to my previous post about Fresh or Dry Herbs: What’s a cook to do? here is my personal herb flavour chart. I think it is always good to know what flavours all those fresh herbs go with, so here is my chart.
FRESH HERBS | TASTE | DISH | NOTES |
Basil | Cross between licorice and cloves | tomato, mushrooms, potatoes, chicken, vinaigrettes | at the end of cooking time |
Chives | delicate onion flavour | eggs, potatoes, salads, sauces, vinaigrettes | use as garnish |
Cilantro | distinctive, fresh, soapy | seen a lot in Mexican dishes | goes well with spicy foods |
Dill | tangy, pungent | seen a lot in Mediterranean cooking | can use the seeds and the greens |
Marjoram | similar to Oregano but sweeter | stuffing, beans, carrots, salads, egg dishes | great with fish, lamb and vegetable dishes |
Mint | strong, can be peppery flavour | lamb, fish and salad dishes | can be used in sweet and savory dishes |
Oregano | earthy, similar to marjoram | meat, tomato sauces and matches nicely with lemon | keeps its flavour when dried |
Parsley | clean flavour | works well with almost all savory dishes | use only fresh |
Rosemary | strong, piney | great with chicken, beans, breads | can easily overpower a dish |
Sage | strong | pork, chicken, sauces, stuffings | can easily overpower a dish and dry sage has a different flavor |
Tarragon | anise flavour | tomato, mushrooms, potatoes, chicken, vinaigrettes | use alone |
Thyme | minty, light lemon flavour | use whole sprigs in soups, stews, use leaves in almost any savory dish | keeps its flavour when dried |
This is a collection of my experience and the resource “The Food Lover’s Companion Cooking Guide” by Barron’s Educational Series Inc. You can find it on Amazon if you want to buy it.
Next week I will be sharing my 10 Great Herb Tips with you!
Eat Well…Ellen
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