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Herb Combinations

Herbs can be combined for specific foods. Having the combinations on hand will speed cooking and enhance your reputation as a gourmet. They can be added loosely or wrapped in cheesecloth and removed before serving. Following are some suggested herb combinations:

Egg Herbs: Basil, dill weed (leaves), parsley.

Fish Herbs: Basil, bay leaf (crumbled), tarragon, lemon, thyme, parsley.

Poultry Herbs: Marjoram (two parts), sage (three parts).

Salad Herbs: Basil, parsley, tarragon.

Tomato Sauce Herbs: Basil, bay leaf, marjoram, oregano, parsley.

Vegetable Herbs: Basil, parsley, savory.

Italian Blend: Basil, marjoram, oregano, rosemary, sage, savory, thyme.

Barbeque Blend: Cumin, garlic, hot pepper, oregano.

French Herbal Combinations

Fine Herbs: Parsley, chervil, chives, tarragon (sometimes adding a small amount of basil, fennel, oregano, sage, or saffron).

Bouquet Garni Mixtures: Bay, parsley (two parts), thyme. The herbs may be wrapped in cheescloth or, if fresh, the parsley, wrapped around the thyme and bay leaf.

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