Herbal Learning Program

What Goes With…?

A Foodies Guide to Seasoning with

Herbs and Spices

by Di-Di Hoffman.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivs 3.0

Unported License.

To view a copy of this license, visit http://creativecommons.org/licenses/by-nc-nd/3.0/.

First Edition: January 2007

Second Edition: January 2011

Third Edition: December 2012

Copyright ©. All rights reserved.

The primary aim of Bouquet Garni’s Herbal Learning Program is to help you discover and

develop your own savoir faire (your own personal touch) for using herbs in the kitchen, for

growing herbs indoors and outdoors, and for making your own herbal remedies.

To get your FREE membership visit www.herb.co.za/registration.html

Bouquet Garni Cuisine Organique

incorporating the SA Herb Academy

PO Box 15873

Lynn East

Pretoria

South Africa

www.herb.co.za

www.herbclass.com

ContentsBenefits of Seasoning with Herbs and Spices 1

Herbs and Spices Defined 2

Classifying Herbs and Spices 3

Basic Flavour Groups 3

Basic Strength Groups 4

Preparing Herbs for Maximum Flavour 5

Preparing Spices for Maximum Flavour 7

Table 1: Matches Made in Heaven 9

Table 2: Fresh Flavour Pals 12

Action Steps 14

More Open Sessions You Can Download Right Now

Grow Your Own: The Ultimate Herb Supply Visit www.herb.co.za/blog/grow-your-own/

A Crash Course on starting your own herb garden.

The 5-Day Healthy Eating Plan Visit www.herb.co.za/blog/5-day-diet/

Discover how to trigger a major turnaround in how you look and feel.

More Exclusive Members Only Culinary Learning Sessions

Get FREE membership at www.herb.co.za/registration.html

Session1: Seven Disasters Waiting to Happen When Cooking with Herbs and Spices

Session 4: Setting Up Your Herb and Spice Pantry

Session 7: Four Ingredient Recipes – The Perfect Teachers

Session 10: Cooking with Parsley. It’s Much More Than Just a Garnish

Plus: 4 Herbal Medicine Learning Sessions

Plus: 4 Herb and Vegetable Growing Learning Sessions

What Goes With…?

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What Goes With…?A Foodies Guide to Seasoning with Herbs and Spices

If you’ve ever wondered what goes with what this guide is especially for you. Words of caution

though, view it only as a guide. One of the things that make seasoning with herbs and spices so

dynamic is the constant evolution of our palates.

What do you prefer? Familiar, friendly flavours or bold, unexpected flavours? It doesn’t really

matter; you’ll have a feast with the two tables at the end of this guide.

And yes, it’s perfectly fine to jump ahead to the tables. But be sure to come back and read through

the remainder of the guide.

Benefits of Seasoning with Herbs and SpicesThe most obvious reason for cooking with herbs and spices is that they can transform your ordinary

recipes into exciting culinary experiences. But there are even more good reasons to master the

magic of cooking with herbs and spices:

They will stretch your budget. By using herbs and spices in your everyday cooking, you can

turn cheap staple ingredients into tasty dishes.

They offer you variety and gastronomic delight for every individual in the family.

You can easily make your own connoisseur pantry products like herb oils, vinegars, and

mustards, which make great gifts. You can even turn this hobby into a part-time or full-time

business venture.

It is always a pleasure to receive compliments for our culinary creations. Herbs and spices

will certainly earn you compliments when entertaining friends and family. Used skilfully

they really are the ‘cherry on the cake’ for all your dishes.

Then for the more health conscious amongst us, there are many more advantages:

Fresh herbs especially are wonderful sources of concentrated micro-nutrients, like

antioxidants, vitamins and minerals. All of these are in an unadulterated natural form.

In these times of ‘instant’ vegetables – in tins and frozen packs – it is clear that herbs and

spices can do much to improve the taste and nutritional value of our veggies.

Certain herbs and spices will stimulate your appetite and improve your digestion and general

health and well-being.

They are vital in low salt and low fat diets.

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One can truly say that herbs and spices give your cooking that ‘something special’!

Read through the above section again and circle the advantages that you can

see for your own cooking style. Are there any others that you want to add?

Herbs and Spices Defined

“Spices and herbs for the culinary world are harvested from the entire spectrum of plant

species. Most commonly the seeds and leaves of these botanical treasures are used to impart

flavour, but bark, roots, nuts, flowers and berries also have much to offer, depending on

which plant you have before you. What just about all these species, in their many forms,

have in common is a unique pungency compared with other crops. A spice or herb destined

for the kitchen is likely to have a strong signature not duplicated elsewhere.” - Tony Hill,

author of The Spice Lovers Guide to Herbs and Spices (2004)

There are many interpretations of the difference between herbs, spices and flavourings. From a

culinary viewpoint they can be described as follows:

Herbs

Herbs constitute the aromatic leaves and flowers that are used, either fresh or dried, to liven up

culinary dishes. Some good examples are sweet basil, thyme and rosemary. The shelf life of most

dried herbs is much shorter than that of spices. With a few exceptions, herbs should be used fresh

for the best effect.

Spices

Spices are the seeds, bark and roots of plants that are used, mainly in a dried form. For this reason,

spices have a longer shelf life than most herbs. Examples of spices are pepper (seeds), ginger (root)

and cinnamon (bark)

Flavourings

Flavourings are products that are often used just like herbs, but are also seen as food sources in their

own right, for example fennel bulbs, honey, nuts, citrus and onions.

A Stew of Words!

Sometimes the ability to distinguish between herbs, spices and flavourings becomes quite confusing.

Take horseradish for example. Some might say it is a spice, while others believe it can also be a food

source. The same can be said of garlic and onions.

There are also a number of plants that confusingly fall into the category of both a herb and a spice

because we use their leaves fresh or dried and also their seeds. Just think about fennel, dill and

coriander. Or is the latter cilantro?

My advice to you...

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Make the distinction between herbs and spices if you must. But don’t let that limit your possibilities.

When you cook, it doesn’t really matter whether fennel is a herb or a spice. That is really just

semantics, and after all, if you know how to get the best out of fennel, the effect and taste stays the

same.

Classifying Herbs and SpicesWhen trying out new flavour combinations it is useful to classify herbs and spices according to their

flavour profile and according to their strength.

Basic Flavour Groups

What follows is a broad brush grouping of herbs and spices into 12 basic flavour groups.

Remember that most herbs and spices do not like to be categorized into rigid boxes. Some will fit

into more than one box. And then there will be those that don’t seem to fit in anywhere.

Use this only as a guide. Your own basic profiles will depend on your own palate. If for example you

can’t distinguish between spicy and pungent, group them together.

Fresh

Borage, parsley, salad burnet.

Sweet

Bay leaves, cassia, cinnamon, coriander, juniper, paprika, pineapple sage, rose geranium, stevia,

sweet basil.

Spicy

cilantro, curry bush, marjoram, oregano, rosemary, sage, savory, thyme.

Minty

Apple mint, chocolate mint, eau de cologne mint, ginger mint, mint, pineapple ,mint, peppermint,

spearmint.

Aniseed or Liquorice

anise, chervil, dill, fennel, liquorice, star anise, tarragon.

Citrus

Citrus, lemon balm, lemon grass, lemon thyme, lemon verbena.

Onion-flavoured

Welsh Onion (spring onion), shallot, chives, garlic, garlic chives.

Pungent

Allspice, chilli, cloves, ginger, horseradish, mustard, nasturtium, pepper, rocket, watercress.

Bitter

Capers, celery, fenugreek, hyssop, lovage.

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Nutty

Sesame, poppy.

Warm and Earthy

Caraway, cardamom, cumin, curry leaves, mace, nutmeg, saffron, turmeric.

Sour or Tangy

Lemon, lime, sorrel.

Basic Strength Groups

You can also group your herbs according to how they impart their flavour and aromas. This gives an

indication of:

How much of a herb/spice you can use.

When you can add it to a dish.

Herbs which can be combined with each other.

Which herbs can stand up to cooking and which can’t.

This classification is especially handy if you would like to play around with new flavour combinations.

There are two main groupings, namely ‘mild’ and ‘robust/strong’ and a subgroup of the mild herbs

which refered to as ‘fusion herbs’.

These two groups broadly group the annuals in one group and the perennial herbs in another group.

The mild herbs have the following characteristics:

Mostly annual plants.

Combine well with most other herbs and spices.

Combine well with stronger flavours; and most can be used in one combination with a

strong herb, if the two complement each other.

Their flavours become more moderate when used in cooked dishes.

They are mostly used in larger quantities and with greater variation, than their robust

cousins.

Work very well in raw dishes or recipes that have very short cooking periods.

Examples are sweet basil, chervil, dill, marjoram and parsley.

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Fusion herbs are mild herbs that help to marry the flavours in a dish or seasoning blend without any

clashes. Although some of these herbs have delicious flavours of their own, they will not overwhelm

the other herbs and ingredients in the recipe.

Examples of fusion herbs are bay leaf, parsley, chervil, chives and marjoram.

Robust/strong herbs (and most spices) have the following characteristics:

They are mostly perennial plants.

With the exception of garlic, most combine well with other single robust herbs and spices.

They are often used in stews and casseroles and recipes that use long cooking periods. They

are well suited to the ‘slow cooker’ used by many of today’s busy cooks.

Their flavours change subtly during the cooking process. Some flavours will fade slightly

while others may intensify.

They retain their flavour profiles well when dried.

Examples are Garlic, Oregano, Rosemary, Sage, Tarragon, and Thyme.

Preparing Herbs for Maximum FlavourIf you’ve just harvested the herbs from your own organic food garden, simply give them a quick

inspection for bugs or dirt. If they have neither, there’s no need to wash them. (I’m assuming you

are not using any harmful pesticides in your food garden.) The leaves of fresh herbs are much

easier to handle and chop if they are completely dry. If you plan on storing the excess in the

refrigerator, know that wet leaves promote decay.

If you’ve bought the herbs from a supermarket or you can see dirt on the herbs from the food

garden, you’ll have to wash them. When you only have a few sprigs to wash simply hold them under

the tap for a rinse then shake off the excess water and tap them dry between paper towels. With

large bunches it is more efficient to wash them like salad greens. Submerge them in water to rinse

them and then dry them in a salad spinner.

Some herbs – parsley, chervil, coriander – have soft stalks that can also be used in cooking, but in

most cases leaves must be stripped from the stalks before being used. Small and tender leaves and

sprigs are used whole in salads or as a garnish, but most leaves are chopped, sliced, or pounded

depending on the dish being prepared.

Keep leaves whole until just before you need them or their flavours will dissipate.

Stripping leaves

When stripping herbs you may find that you are not able to go right to the top of the stalk because it

is too tender and will break. Such upper stalks are likely to be soft enough to chop with the leaves.

Some herbs are easier to strip from the top down, particularly those with large leaves such as sage.

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To strip tough stalks - hold the bottom of the stalk firmly in one hand, place the thumb and first

finger of the other hand on either side of the stalk, and using the thumb to guide, pull upwards,

stripping the leaves onto a board.

To strip tender stalks - strip fennel and dill from the bottom of the stalk, pulling the leaf sprays

upwards with one hand. Take out any thick stalks that remain and strip off the leaves.

Chopping leaves

Herbs are chopped according to the dish for which they are needed.

Finely chopped herbs integrate well with other ingredients. They provide immediate flavour because

so much of their surface is exposed, allowing the essential oils to blend into the food quickly, but

they may lose their flavour in cooking.

Coarsely chopped herbs keep their identity, flavour, and texture longer and survive cooking better

than finely chopped herbs, but are less attractive in a smooth-textured dish.

Some cooks prefer to use the curved mezzaluna for large amounts of herbs. This

handy tool is rocked backwards and forwards to great effect.

Herbs may also be chopped in the small bowl of a food processor; use the pulse

button and chop briefly. Make sure the herbs are completely dry or they will turn

out unattractively paste-like. It is more difficult to obtain uniformly chopped

leaves in a processor.

Choose a large, sharp knife for cutting herbs or you will bruise rather than cut

them. Lay the herbs on a board, hold the point of the blade on the board with the flat fingers of your

non-cutting hand, and chop up and down briskly in a rocking motion.

Scoop the herbs back into a pile from time to time with the flat of the blade. Continue the chopping

action until the herbs are cut as finely as you need.

Making a chiffonade

Shredded herb leaves make an attractive garnish and also keep their texture well in a sauce.

If using leaves such as sorrel, remove the thick vein from each leaf beforehand. Stack a few similar-

sized leaves one on top of the other and roll them up tightly. Using a sharp knife, cut the roll of

leaves into very fine slices.

Pounding herbs

Herbs can be pounded to a paste using a pestle and mortar, and garlic is easily pureed in a mortar

with a little salt. A smoother (but less flavoursome) result is achieved more quickly in a food

processor.

Pesto is the classic pounded herb sauce.

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Preparing Spices for Maximum FlavourMany spices need some preparation before being added to a dish or used in a spice blend or paste.

Bruising, cutting, and grinding serve to release the volatile oils and perfume of a spice. Large, bruised

pieces of a spice are intended only for flavouring and should be removed before a dish is served.

Mild spices are sometimes cut into bite-sized pieces and eaten as part of the dish; otherwise, spices

should be grated, finely sliced, or shredded.

Bruising spices

Soft-textured fresh spices such as lemon grass, ginger, and turmeric are often bruised before cooking

to release their flavours, then added whole for later removal.

Simply bruise using the back of a heavy knife or a wooden kitchen mallet.

Slicing and shredding spices

Some dishes require discs of fresh spices, while others call for spices to be shredded or chopped.

Lemon grass is cut into fine rings from the base, stopping when the texture becomes fibrous. Makrut

lime leaves should be shredded as fine as a needle if they are to be eaten.

The procedure for spices such as ginger or turmeric is as follows: Peel as much fresh root as you

need, cutting off any woody or dry bits. Using a sharp knife, slice the root thinly across the grain into

a series of fine discs. Stack the discs, press down firmly, and shred them into fine slivers. Line up the

slivers and cut them across to chop. To chop more finely, mound up the pieces and chop as herbs.

Grating fresh spices

Fresh roots such as horseradish and ginger are best grated.

Many Asian dishes call for the pure flavour of ginger juice, which can be quickly extracted from a

fresh root. Grate the ginger or chop finely in a food processor. Wrap the shavings in a piece of muslin

or a tea towel and squeeze the juice into a bowl.

Grating dry spices

Although most spices are ground, some of the larger ones are more easily grated. For nutmeg use a

nutmeg grater or the finest side of a normal grater.

Dried ginger and turmeric are very hard and therefore best grated on a fine citrus grater or rasp.

Grinding spices

Freshly ground or crushed spices are always more aromatic than spices bought ready-ground.

You will soon appreciate the difference if you take the trouble to grind, say, a

teaspoon of coriander seeds and put them to one side for an hour or two. Then

grind another spoonful. Smell the older batch and then the freshly ground

seeds – you will find that some of the aroma of the first batch has already

dissipated

Some whole spices – allspice, cinnamon, and cloves for example – are aromatic,

but most need to be crushed or ground to release their aroma. A blender can be

used for a large quantity, but most spices are too hard to grind evenly in a food

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processor.

Use a pestle and mortar that is deep, sturdy, and roughly textured, for many spices are very hard

and it needs considerable force to grind them by hand.

Most spices can be ground in an electric coffee grinder kept especially for the purpose.

Crushing spices

Some spices need only to be crushed, rather than pulverized to powder. A pestle and mortar works

well because you can easily see and control how much the spice is broken up – and you can enjoy its

fragrance at the same time.

Use a rolling pin – put the spice in a plastic bag, spread out the seeds on a hard surface, then crush

firmly with a rolling pin.

Making spice pastes

Spice pastes are made by crushing fresh spices (such as garlic and ginger) together with dry spices or

herbs and sometimes a little liquid. The technique is widely used in India and Southeast Asia, and in

Mexico. Use a pestle and mortar or the small bowl of a food processor.

1. If dry spices are to be added, grind them first, either in the mortar or in a coffee grinder.

2. Crush the fresh garlic or ginger, and then work in the ground spices, and finally the liquid if

needed.

Dry Roasting and Frying Spices

Roasting whole spices in a dry frying pan is especially common in Indian cooking. The process

concentrates the flavours and makes the spices easier to grind. Other dishes call for spices to be

fried before other ingredients are added. Frying brings out the flavour, which is imparted to the oil.

The aroma of fried spices permeates a dish more fully than that of raw spices but once a liquid is

added the amount of fragrance they release is reduced.

Dry roasting spices

Some seed spices, notably mustard seeds, tend to jump about as they roast, so have a lid available

to cover the pan. A tablespoon of spices will be ready in 2-3 minutes, whereas a large quantity can

take up to 8-10 minutes to brown evenly. With large quantities, roast each spice separately.

1. Heat a heavy pan until it feels hot when you hold your hand above the base.

With the pan over a medium heat, toss in the spices. Stir them or shake the pan constantly.

2. Let the spices darken and smoke a little and they will soon give off a heady aroma. If they

are changing colour too quickly, lower the heat and make sure they do not burn.

3. Turn the spices into a bowl to cool before grinding them.

Dry roasting in an oven or microwave

In an oven

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Dry roasting a large quantity of spices may be easier in an oven preheated to 250˚C. Spread the

spices on a tray and leave in the oven until they darken and are aromatic, shaking and stirring from

time to time. Cool before grinding.

In a microwave

Spread the spices in one layer on a plate or dish and cook uncovered at full power. Roasting 2-4 tbsp

will take 4-5 minutes. Stir the spices once during cooking. Cool before grinding.

Frying spices

Prepare all the ingredients of a dish before frying its spices. Some spices are fried for only a few

seconds, others for up to a minute. All will darken, and some, such as cardamom pods, will puff up.

Remove the pan from the heat to add more ingredients, and stir quickly to prevent them burning in

the oil.

1. Pour a thin film of sunflower oil into a heavy frying pan and heat until you can see a faint

haze (mist) rising over the pan.

2. Fry whole spices before ground ones, adding them in the order they appear in the recipe.

Spices should sizzle when they hit the hot oil and brown almost instantly. Watch them

closely to prevent burning.

Table 1: Matches Made in HeavenAn at-a-glance-guide to proven flavour combinations. Those in bold are considered classic

combinations and are especially widely practiced.

Apples brown sugar, caramel, celery, cheese, cinnamon, cloves, coriander, cream, custard,ginger, lemon, nutmeg, black pepper, raisins, rosemary, rum, vanilla, walnuts

Asparagus butter, chervil, chives, cream, garlic, ginger, horseradish, lemon, mustard, nutmeg, oliveoil, parmesan cheese, parsley, pepper, rosemary, shallots, vinaigrette

Avocados basil, chillies, chives, cilantro, garlic, grapefruit, lemon, lemongrass, lime, mint, onionsespecially red, parsley, tomatoes, vinaigrette

Bananas cardamom, chocolate, cinnamon, coconut, coriander, cream, ginger, rum, vanilla

Beans, green almonds, bacon, basil, butter, chives, dill, garlic, mint, mustard, nutmeg, oregano,parsley, paprika, rosemary, savoury

Beef basil, chillies, chives, horseradish, marjoram, mushrooms, mustard, oregano, parsley,black pepper

Beets allspice, chives, cloves, curry, dill, fennel, ginger, horseradish, lemon, mustard, nutmeg,paprika, parsley, sour cream, tarragon, balsamic vinegar, watercress

Broccoli cumin, garlic, lemon, watercress

Cabbage caraway, garlic, horseradish, mustard, nutmeg, onions, paprika, parsley, pepper, poppyseeds, sorrel

Cabbage, Raw celery, chervil, chives

Carrots basil, butter, cayenne, celery, chervil, chives, cilantro, cinnamon, cloves, cream, cumin,dill, fennel, garlic, ginger, lemon, mint, mustard, nutmeg, oranges, paprika, parsley,rosemary, sage, tarragon, thyme

Cauliflower almonds, bread crumbs, butter, cheese, chervil, chives, garlic, lemon, nutmeg, parsley

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Chick peas cilantro, coriander, cumin, garlic, mint, olive oil, onions, parsley, rosemary

Chicken bacon, basil, chervil, chives, coriander, cream, curry, dill, fennel, five-spice powder,garlic, ginger, horseradish, lemon, marjoram, mint, mushrooms, mustard, nutmeg,oregano, paprika, parsley, pepper, rosemary, savoury, tarragon, thyme, wine

Cod bay, capers, caraway seed, chervil, cilantro, fennel, garlic, ginger, horseradish, juniperberries, mustard, onions, parsley, potatoes, rosemary, thyme, tomatoes

Corn basil, butter, cayenne, chillies, chives, cilantro, cream, garlic, lovage, marjoram, parsley,black pepper

Cucumbers basil, celery seed, chervil, chillies, chives, cilantro, cream, dill, fennel, garlic, ginger,horseradish, mint, nutmeg, onions, parsley, white wine vinegar

Custards bay, caramel, cinnamon, coffee, ginger, lemon balm, lemon verbena, rose geranium

Duck apples, basil, black currants, cherries, chillies, cloves, figs, garlic, ginger, honey, mint,mushrooms, mustard, oranges, paprika, parsley, black pepper, rosemary, sage, soysauce, star anise, tarragon, thyme

Eggplant anchovies, basil, cheese, chervil, cumin, garlic, lemon, mint, mushrooms, olive oil,olives, onions, oregano, paprika, parsley, green peppers, rosemary, tarragon, thyme,tomatoes, balsamic vinegar

Eggs cheese, chives, fines herbes, lemon thyme, mushrooms, parsley, pepper, sorrel

Figs anise, caramel, cinnamon, cinnamon basil, cream, ginger, honey, lavender, mint,oranges, port wine, prosciutto, raspberries, rosemary, thyme, vanilla, walnuts

Fish basil, cilantro, coriander, curry, fennel, horseradish, leeks, lemon, mace, marjoram,mint, mustard, nutmeg, rosemary, tarragon, thyme, white wine

Game allspice, cloves, cherries, chillies, nutmeg, onions, oregano, thyme, rosemary

Greens bacon, garlic, mint, mustard, onions, variety of herbs

Ham basil, bay, brown sugar, cloves, garlic, horseradish, juniper berries, mustard, oregano,paprika, parsley, rosemary, thyme, white wine

Lamb anchovies, aniseed, basil, bay, beans, bread crumbs, capers, cardamom, cayenne,chillies, chives, cilantro, cinnamon, cloves, cream, cumin, curry, dill, eggplant, fennel,garlic, ginger, gremolata, juniper berries, lemon, mint, mustard, onions, oregano,parsley, black pepper, paprika, pomegrates, rosemary, sage, star anise, tarragon,thyme, tomatoes, red wine, yoghurt

Lentils bay, garlic, mint, olive oil, onions, parsley, sorrel, thyme

Lettuces garlic, mustard, olive oil, a variety of salad herbs

Lobster basil, brandy, butter, caviar, chervil, chillies, chives, cilantro, Cognac, coriander, corn,cream, curry, fennel, garlic, ginger, horseradish, lemon, lemon basil, lemongrass,mayonnaise, mushrooms, mustard, oranges, paprika, parsley, shallots, star anise,tarragon, thyme, tomatoes, vanilla, white wine

Mangoes cilantro, chillies, cloves, ginger, Kirsch, lime, raspberries, rum, star anise

Melon basil, Champagne, chillies, ginger, lemon, lime, mint, pepper, port, prosciutto,raspberries, strawberries, vanilla

Mushrooms basil, caraway seeds, cayenne, chervil, chives, coriander, cream, dill, garlic, gremolata,lemon, marjoram, mint, mustard, nutmeg, onions, oregano, paprika, parsley, rosemary,shallots, sorrel, tarragon, thyme, tomatoes, wine red or white

Mussels aioli, aniseed, basil, bay, cayenne, chervil, chives, cilantro, cream, curry, fennel, garlic,lemon, mushrooms, parsley, black pepper, saffron, thyme, tomatoes, wine

Onions cinnamon, cloves, nutmeg, paprika, parsley, pepper, sorrel, thyme

Oranges basil, cardamom, chillies, cinnamon, ginger

Oysters allspice, bacon, bay, caviar, cayenne, chillies, chives, cilantro, curry, fennel, garlic,ginger, horseradish, leeks, lemon, marjoram, mint, mustard, nutmeg, paprika, parsley,black pepper, saffron, shallots, Tabasco sauce, thyme, vinegar

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Papayas cayenne, chillies, coriander, cumin, ginger, lemon, lime, vanilla

Pasta basil, chillies, garlic, just about any herb, tomatoes

Peaches almonds, basil, cinnamon, cinnamon basil, cloves, cream, ginger, Kirsch, marsala,oranges, raspberries, sherry, strawberries, vanilla

Pears anise, brandy, caramel, cheese especially Gorgonzola and Roquefort, chocolate,cinnamon, cinnamon basil, cloves, ginger, honey, lemon, mace, marsala, nutmeg,oranges, black pepper, quinces, star anise, vanilla, walnuts, wine especially red

Peas bacon, butter, chervil, chives, cream, fennel, garlic, ham, lettuce, mint, mushrooms,nutmeg, spring onions, parsley, rosemary, sage, savoury

Peppers, bell anchovies, basil, chillies, coriander, garlic, olive oil,, tomatoes

Pineapple coconut, Cointreau, Kirsch, mint, raspberries, rum, strawberries, vanilla

Plums cinnamon, ginger, lemon, oranges, vanilla, walnuts

Polenta cheese, garlic, mushrooms, pepper

Pork apples, bay, coriander, cumin, fennel, fruit, garlic, ginger, honey, juniper berries,marsala, mustard, orange, parsley, black pepper, rosemary, sage, star anise, tarragon,thyme, vinegar

Potatoes basil, butter, caviar, cayenne, celery root, cheese, chervil, chives, cream, dill, fennel,fenugreek, garlic, horseradish, juniper berries, leeks, lemon thyme, lovage, mint,mustard, nutmeg, paprika, parsley, pepper, rosemary, salt, savoury, sorrel, thyme

Prunes cinnamon, lemon, walnuts, wine

Pumpkin brown sugar, cinnamon, cloves, cream, garlic, ginger, Gruyere cheese, mace, mint,molasses, nutmeg, onions, black pepper, sage, thyme, vanilla

Radishes chives, parsley, salt

Raspberries almonds, Champagne, chocolate, cream, currants especially red, Kirsch, lemon, blackpepper, vanilla

Rhubarb cinnamon, ginger, black pepper, strawberries

Rice, white basil, cardamom, cinnamon, curry, garlic, ginger, nuts, parsley, saffron, tomatoes

Risotto mushrooms, Parmesan cheese, peas, saffron, shellfish

Salmon aioli, anchovies, bacon, basil, bread crumbs, capers, caviar, chervil, chives, coriander,cream, cucumber, cumin, curry, dill, fennel, five-spice powder, garlic, ginger,hollandaise sauce, horseradish, juniper berries, leeks, lemon, lime, mayonnaise, mint,mushrooms, mustard, parsley, black pepper, shallots, sorrel, spinach, tarragon,tomato, vinegar, watercress, wine

Sardines arugula, garlic, lemon, mint, mustard, paprika, parsley, pepper, savoury, thyme,

Sauerkraut apples, caraway seeds, dill, juniper berries, sausages

Scallops anise, bacon, basil, bay, bread crumbs, butter, capers, caviar, cayenne, celery, chervil,chives, cilantro, coriander, curry, dill, fennel, garlic, ginger, lemon, lemongrass, lemonthyme, lime, marjoram, mint, mushrooms, mustard, onions, paprika, parsley, blackpepper, rosemary, saffron, salsa, sorrel, tarragon, thyme, tomatoes, vanilla, white wine

Seafood aioli, lemon, parsley, black pepper

Shrimp allspice, bacon, basil, bay, chervil, chillies, chives, curry, dill, garlic, ginger, lemon,lemongrass, lime, mint, mustard, onions, oranges, parsley, rosemary, shallots, tarragon,thyme, white wine

Snails anise, basil, bay, butter, chervil, fennel, garlic, mushrooms, nutmeg, parsley, blackpepper, rosemary, shallots, thyme, white wine

Sole butter, capers, cayenne, chives, cilantro, cream, garlic, lemon, mint, mushrooms,mustard, nutmeg, onions, paprika, parsley, shallots, thyme, white wine

Spareribs garlic, ginger, pepper, rosemary

What Goes With…?

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Spinach anchovies, bacon, butter, cardamom, cheese, chillies, chives, cream, cumin, curry,garlic, ginger, horseradish, lemon, lemongrass, mint, mustard, nutmeg, olive oil, blackpepper, sorrel, sugar, tarragon, vinegar especially red wine

Squash celery root, cinnamon, curry, rosemary, sage

Squid basil, bay, cilantro, garlic, ginger, lemon, mint, olive oil, parsley, rosemary, salsa

Steak basil, béarnaise sauce, cayenne, chives, coriander, garlic, ginger, horseradish, juniperberries, mushrooms, mustard, parsley, black pepper, rosemary, shallots, red wine

Strawberries almonds, bananas, basil, Champagne, cinnamon, cream, Kirsch, lemon, mascarpone,oranges, pepper, pineapple, rhubarb, sour cream, sugar, vanilla, balsamic vinegar

Stuffing’s bread crumbs, celery, garlic, nutmeg, parsley, rosemary, sage, savoury, tarragon, thyme

SweetPotatoes

apples, brown sugar, butter, cilantro, cinnamon, cloves, cream, garlic, ginger, maplesyrup, nutmeg, oranges, paprika, pecans, thyme, vanilla

Swiss Chard chillies, garlic, tarragon

Tomatoes arugula, basil, chillies, chives, garlic, lovage, marjoram, mint, olive oil, onions, oregano,parsley, black pepper, salt, tarragon, thyme, vinegar

Tongue chervil, chives, garlic, horseradish, mustard, parsley, black pepper, rosemary, tarragon,thyme

Trout almonds, butter, capers, chervil, chillies, chives, cream, garlic, horseradish, lemon,parsley, sorrel, vinegar, white wine

Tuna aioli, bay, beans especially black and white, chives, cilantro, dill, garlic, ginger, lemon,lemongrass, lime, mint, olive oil, onions, parsley, black pepper, saffron, sesame, soysauce, thyme, tomatoes, wasabi

Turkey celery, celery root, marsala, parsley, sage, tarragon, thyme

Turnips chives, cinnamon, cream, garlic, lemon thyme, mustard, paprika, parsley, potatoes,sugar, tarragon, thyme

Veal arugula, basil, bay, capers, cheese especially Parmesan, chervil, cloves, cream, dill,garlic, ginger, lemon, mushrooms, mustard, onions, paprika, parsley, black pepper,rosemary, sage, sorrel, tarragon, thyme, tomatoes, white wine

Venison apples, bay, cherries, chillies, coriander, currants red, garlic, horseradish, juniperberries, marjoram, mushrooms, mustard, black pepper, rosemary, tarragon, thyme,vinegar especially red wine, red wine

Watercress mustard, parsley, thyme, vinaigrette

Yoghurt dill, mint, watercress

Zucchini basil, butter, Parmesan cheese, cilantro, cinnamon, cloves, dill, garlic, marjoram, mint,onions, oregano, parsley, rosemary, sage, tarragon, thyme, tomatoes

Table 2: Fresh Flavour PalsAn at-a-glance-guide to using fresh herb.

Fresh Herb Parts Used Flavour Strength Per serving Flavour Pals

Basil leaves,dried stemsfor smoking

cloves, mint,anise,cinnamon

mild 1 heapedtablespoon

chives, cilantro, fennel, garlic,lemon verbena, marjoram,mint, oregano, parsley,rosemary

Bay leaves,stems forskewers

nutmeg,cardamom,vanilla

fusion 1/2 leaf parsley, rosemary, sage,thyme

What Goes With…?

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Chervil leaves,flowers

mild anise fusion 1 heapedtablespoon

chives, parsley, tarragon

Chilli Pepper fruits hot, pungent strong to taste bay, cilantro, lemon verbena,mint, parsley

Chives leaves,flowers

mild onion fusion 1 heapedtablespoon

chervil, dill, marjoram,parsley, sorrel, tarragon

Cilantro leaves,seeds

green spicy mild 1 heapedtablespoon

basil, chives, lemon verbena,mint, parsley

Dill leaves,flowers,seeds

caraway,parsley

mild 2 teaspoons chives, lemon balm, lemonthyme, lovage

Fennel leaves,flowers,seeds

anise mild 2 teaspoons lavender, mint, parsley,rosemary, thyme

Garlic bulb garlic strong 1 clove compatible with all but usesparingly with chervil, chives,lemon balm, mint

Garlic Chives leaves,flowers

mild garliconiony

strong 2 teaspoons chervil, dill, marjoram,parsley, sorrel, tarragon

Lemon Balm leaves lemon mild 2 teaspoons basil, chives, dill, mint, parsley

LemonThyme

leaves,flowers

pungentlemon

strong 2 teaspoons bay, basil, chives, dill, fennel,lavender, lemon verbena,lovage, marjoram, mint,oregano, parsley, rosemary,sage, savoury

LemonVerbena

leaves,stems forsmoking

intenselemon

strong 1 ½teaspoons

basil, cilantro, lavender, mint,rose geranium

Lovage leaves,stems

intensecelery

strong ½ teaspoon chives, dill, lemon balm, mint,parsley, sorrel

Marjoram leaves,flowerheads

mint, spice fusion 1 leveltablespoon

basil, chives, mint, parsley,rosemary, sage, savoury,thyme

Mint leaves menthol,fruit

mild 2 teaspoons compatible with all

Oregano leaves pepper andspice

strong 1 teaspoon basil, chives, mint, parsley,rosemary, sage, savoury,thyme

Parsley leaves pungentgreen

fusion 1 heapedtablespoon

compatible with all

RoseGeranium

leaves,flowers

strong rose strong 1 large leaf lavender, lemon verbena, mint

Rosemary leaves,flowers,stems forskewers

pine,pungentspice

strong 1 teaspoon basil, chives, fennel, lavender,lemon verbena, marjoram,mint, oregano, parsley, sage,savoury, thyme

Sage leaves,flowers

spice,astringent

strong 1 teaspoon fennel, lavender, lemon balm.Lemon thyme, lemon verbena,lovage, mint, oregano, parsley,rosemary, savoury, thyme

Sorrel leaves sour, green mild 1 heapedtablespoon

chives, dill, lemon thyme,lemon verbena, lovage, mint,parsley, tarragon

What Goes With…?

P a g e | 14

Tarragon leaves pepperyanise

strong 1 teaspoon chervil, chives, lemon balm,lemon thyme, mint, parsley,sorrel

Thyme leaves,flowers

spice, fruit,pear

strong 1 teaspoon bay, basil, chives, dill, fennel,lavender, lemon verbena,lovage, marjoram, mint,oregano, parsley, rosemary,sage, savoury

WinterSavoury

leaves pepper andspice

strong 1 teaspoon chives, fennel, mint, parsley,rosemary, sage, thyme

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