Herb Flavour Chart

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.

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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