HERBS IN THE KITCHEN

 

Use culinary herbs in the kitchen to enhance the natural flavors of foods.  Using fresh herbs is best but you need to use three times more than the quantity of dried herbs in a recipe to get the same impact!  Fresh herbs should be harvested in midmorning after the moisture has dried but before the sun wilts the leaves.  Always wash in cold salt water to remove any pests or debris and pat dry.  Fresh herbs can be held for use by wrapping in a damp paper towel placed in a plastic bag and refrigerated or placed in a vase of water.  To use, strip leaves from stem using a downward motion and chop large leaves with a knife or mezzaluna or simply tear especially basil.

 

There are three types of herbs determined by their specific function:

Fusion Herbs:
            They help marry flavors without overwhelming other herbs.  Use 3tsp chopped fresh herb/serving

 

	Eggs/Cheese	Fish	Meat	Poultry	Vegetables
Chervil	X	X	X	X	X
Chives	X	X		X	X
Marjoram	X	X	X	X	X
Parsley	X	X	X	X	X

 

Mild Herbs:
            They are mostly annual herbs and work well in uncooked dishes or ones with short cooking periods.  Use 2tsp chopped fresh herb/serving

 

	Eggs/Cheese	Fish	Meat	Poultry	Vegetables
Basil	X	X	X	X	X
Dill	X	X	X		X

 

Robust Herbs:
            They are mostly perennial herbs and are used in stews, soups and casseroles or in crockpot meals that use long cooking periods.  Use 1tsp chopped fresh herb/serving

	Eggs/Cheese	Fish	Meat	Poultry	Vegetables
Mint	X	X	X	X	X
Oregano	X		X		X
Rosemary	X	X	X	X	X
Sage	X		X	X	X
Savory	X	X	X	X	X
Tarragon	X	X	X	X	X
Thyme	X	X	X	X	X

 

 

 

Here are some specific food and herb combinations:

Egg & Cheese

• Eggs: basil, chervil, chives, dill, parsley, tarragon, marjoram, oregano
• Hard cheeses: dill seed, rosemary, sage
• Soft cheeses: chervil, chives, dill seed, marjoram, mint, rosemary, sage, savory, thyme

Fish

• basil, chervil, chives, dill, lemon thyme, marjoram, mint, parsley, rosemary, savory, tarragon
• Salmon: Dill seed, rosemary

Meat

• Beef; basil, chervil, marjoram (pot roasts), mint, oregano, parsley, peppermint, rosemary, sage, savory, tarragon, thyme
• Lamb: basil, chervil, dill, marjoram, mint, parsley, rosemary, savory, thyme
• Pork: chervil, marjoram, rosemary, sage, savory, thyme
• Ham: marjoram, mint, oregano, parsley, rosemary, savory

Poultry

• Chicken: chervil, chives, marjoram, mint, parsley, rosemary, savory, tarragon, thyme
• Turkey: parsley, sage marjoram, tarragon, thyme

Vegetable

• Asparagus: chervil, chives, dill, tarragon
• Cabbage: dill seed, marjoram, mint, oregano, parsley, sage, savory, thyme
• Carrots: chervil, parsley
• Cauliflower: chives, dill leaf and seed, rosemary
• Green beans: dill, marjoram, mint, oregano, rosemary, sage, savory, tarragon, thyme
• Peas: basil, chervil, marjoram, mint, parsley, rosemary, sage, savory
• Potatoes: basil, chives, dill, marjoram, mint, oregano, parsley, rosemary, savory, thyme
• Tomatoes: basil, chervil, chives, dill seed, marjoram, mint, oregano, parsley, sage, savory, tarragon
• Zucchini: basil, dill, marjoram, rosemary, tarragon

 

 

“Whatever you do, work at it with all your heart,

as working for the Lord, not for men.”

Colossians 3:23