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What Goes With What

Soup: Bay leaf, chervil, tarragon, marjoram, parsley, savory, rosemary.

Poultry: Garlic, oregano, rosemary, savory, sage.

Beef: Bay leaf, chives, cloves, cumin, garlic, hot pepper, marjoram, rosemary, savory.

Lamb: Garlic, marjoram, oregano, rosemary, thyme (make little slits in lamb before roasting and insert herbs).

Pork: Coriander, cumin, garlic, ginger, hot pepper, pepper, sage, savory, thyme.

Cheese: Basil, chervil, chives, curry, dill, fennel, garlic chives, marjoram, oregano, parsley, sage, thyme.

Fish: Chervil, dill, fennel, tarragon, garlic, parsley, thyme.

Fruit: Anise, cinnamon, coriander, cloves, ginger, mint.

Bread: Caraway, marjoram, oregano, poppy seed, rosemary, thyme.

Vegetables: Basil, chervil, chives, dill, tarragon, marjoram, mint, parsley, pepper, thyme.

Salads: Basil, chives, tarragon, garlic chives, parsley, sorrel. (These are best used fresh or added to salad dressing. Otherwise, use herb vinegars for extra flavor.)

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