|HERB||TASTE||BEST WITH||HOW TO USE||HERB COMBINATIONS|
|Arugula||Pungent, peppery bite.||Salads, butters, sauteed with greens, egg dishes||Use leaves whole or shred.||
Good with basil, borage, cress, dill, lovage, mint, and sage
|Basil||Sweet with warm, clovelike flavor.||Tomatoes, cheese, (particularily goat and mozzarella), poultry, eggs, vegetables, authentic pesto sauce.||Use whole, or shred leaves.||
Combines well with bay, garlic, marjoram, oregano, savory, and thyme in cooked dishes. Goes well with chives, dill, garlic, mint, nasturtium, parsley, and watercress when used fresh.
|Bay Leaf||Bay leaves are pungent and have a sharp, bitter taste.||They are used in soups, stews, meat, seafood and vegetable dishes.||Whole leaves are used, and added early in cooking as their flavor releases slowly, and should be removed before dish is served.||Goes well with parsley, thyme, oregano, sage, and garlic. Usually used in boquet garni.|
|Borage||Faint taste of cucumber.||Best in salads, fruit drinks, teas, and vinegars||Use blossoms and leaves whole. Leaves can be cooked as a vegetable.||
Good with arugula, cress, dill, chervil, and parsley.
|Burnet||Flavor resembles cucumber.||Green salads, cream and cottage cheese, vinegars||Use leaves whole.||Fine with chervil, parsley, rosemary, and tarragon.|
|Caraway||Slight cumin flavor.||Breads, cakes, cookies, soups, stews, vegetables such as beets, cabbage, and potatoes.||
Use chopped leaves or seeds. Hollow stems can be cooked as a vegetable and candied like angelica.
|Use with bay, garlic, parsley, and thyme.|
|Chervil||Slight anise flavor.||Salads, egg dishes, and omelets, soups, sauces.||Chop leaves or use whole. Best used fresh or cooked briefly.||Can also be used with borage, cress, dill, lemon balm, and sorrel.|
|Chives||Delicate, onion-like flavor.||Herb butters, potatoes, vegetables, eggs, fish, soups, salads, sauces.||Snip or use whole fresh stems. Chives need little cooking. Use flowers also.||Goes well with basil, chervil, cilantro, cress, dill, lemon balm, marjoram, nasturtium, oregano, parsley, sorrel, tarragon, and thyme.|
|Cilantro||Distinctive minty flavor and aroma.||
Affinity for avacados and hot chili peppers. Use with chicken, seafood, in Chinese, Thai, Mexican, and Indian dishes, tomato and other sauces.
|Use whole, snipped, or chopped leaves and tender stems. Don't dry it and don't cook it. Add just before serving.||Can be combined with chives, garlic, marjoram, oregano, and parsley.|
|Cress||Peppery flavor.||Salads, soups, sandwich fillings, stir-fried as a vegetable.||Use leaves and tender young stems. Best flavor when used raw.||
Cress harmonizes with bay, borage, chervil, chives, dill, garlic, marjoram, parsley, savory, shallots, sorrel, and tarragon.
|Dill||Refreshing slightly sweet flavor with a hint of caraway.||Seafood, potatoes, cucumbers, chicken, salads, carrots, tomatoes, eggs, salad greens, biscuits, and bread.||Snip or chop leaves. Most flavorful raw, but stands up well to cooking.||Goes with basil, bay, borage, chervil, chives, garlic, mint, nasturtium, parsley, sorrel, tarragon, and watercress.|
|Fennel||Slight anise flavor. Similar to dill in most respects.||Excellent for fish, sauces, soups, stuffings, and salads.||Chop leaves or use seeds.||Fennel goes well with basil, cilantro, chives, garlic, oregano, parsley, sage, shallots, and tarragon.|
|Garlic||Sweet, pungent, stronger than onion flavor.||Use with meats, fish, roast lamb, salads, salad dressings, pasta sauces, vegetables, cheese dishes, garlic bread.||Cook whole unpeeled buds, whole or chopped peeled cloves. Tame pungency by blanching and long cooking.||
Robust flavor can add subtlety or intensity to food. Goes well with most herbs, use sparingly with chervil, chives, lemon balm and mint.
|Leek||Mild onion flavor.||
Use alone as a vegetable or in soups, sauces, and stuffings for chicken, fish, and meats. Use julienne strips as a garnish.
|Trim and cook whole, chop or julienne white bulb.||Can be combined with bay, dill, parsley, tarragon, and thyme.|
|Lemon Balm||Sweet, citrusy flavor.||Excellent in salads, fresh fruit compotes, custards, fish, chicken, butter sauces, rice, tea, and summer beverages.||Use leaves whole or chopped.||Overpowered by stronger herbs. Can be used with chervil, chives, dill, fennel, mint, parsley, shallots, and very carefully with garlic.|
|Lemon Verbena||Strong, aromatic lemon flavor.||Use in place of lemon zest in desserts, soups, salads, fruit dishes, summer coolers.||Strip leaves from stems. Use whole or chopped.||Can be combined with basil, chives, mint, parsley, and tarragon.|
|Lovage||Flavor similar to celery, but harsher.||
Add to stuffings, soups, stews, egg dishes, chop leaves over fish and meat.
|Use leaves and tender stems sparingly in place of celery.||Goes well with garlic, marjoram, oregano, parsley, and thyme.|
|Marjoram||Sweet, mild flavor.||Use on almost any meat or vegetable, poultry and game, fish, beans, pizza, stuffings, fish sauces, cheese and egg dishes.||Strip leaves from stems. Use whole or chopped.||One of the most compatible herbs - goes well with basil, bay, chives, cilantro, garlic, oregano, mint, parsley, rosemary, sage, savory, and thyme.|
|Mint||Cool and refreshing 'minty' flavor.||
Peas, lamb, veal, green or fruit salad, fish, poultry, Middle Eastern dishes, cucumbers, steep for tea or iced beverages.
|Use sprigs, whole snipped or chopped leaves.||Use carefully with other herbs, can be combined with basil, lemon balm, nasturtium, parsley, tarragon, and watercress.|
|Nasturtium||Flowers taste honey sweet, leaves have a peppery taste.||Salads, soups, sandwiches, and as a garnish.||Use flowers and leaves whole or chopped.||Good with basil, chives, cress, dill, mint, and parsley.|
|Oregano||Robust, pungent flavor similar to marjoram but stronger.||Tomatoes, lamb, pork, beef, chicken, salad dressings, bean soup, seafood, all types of vegetables, Italian, Greek, and Mexican dishes.||Strip leaves from the stems. Use whole or chopped.||Flavor blends well with basil, bay, chives, cilantro, garlic, marjoram, mint, parsley, savory, and thyme.|
|Parsley||Faint, celery-like flavor.||Virtually all food. Enhances the flavors and appearance of most foods.||Snip or chop leaves.||One of the herbs of bouquet garni, with bay and thyme. Combines well with all other herbs.|
|Rosemary||Piquant, pine-like flavor.||Lamb, poultry, pork, grilled meats vegetables, marinades, breads.||
Use sprigs or strip leaves from stems. Use whole or chopped. Can be soaked in water and thrown on coals to add flavor to barbecue.
|Goes well with bay, garlic, marjoram, oregano, parsley, sage, savory, and thyme.|
|Sage||Aromatic, woodsy flavor.||Predominent seasonings in sausage and bread stuffings, game, fatty meats, vegetables, veal.||Use whole or chopped.||
Works well with other robust herbs such as bay, garlic, marjoram, oregano, parsley, rosemary, savory, and thyme.
|Savory||Peppery taste.||Known as the "bean" herb. Also use with tomatoes, fish, poultry, stews, pork and veal, salads.||Use sprigs or chop leaves.||Combines well with basil, bay, garlic, marjoram, oregano, parsley, rosemary, sage, tarragon, and thyme.|
|Shallots||Mild onion flavor.||
Excellant cooked whole as a vegetable, fish and seafood, pasta, poultry and game, mustards, soups, sauces.
|Peel and use whole or chopped.||Combines well with basil, bay, marjoram, oregano, rosemary, sage, tarragon, and thyme.|
Spinach-like greens with a sour, lemony tang.
|Excellent in soups, green salads, sauces, as garnish.||Use leaves whole or shredded. Add during last minutes of cooking.||Can be used with basil, chives, dill, garlic, parsley, and tarragon.|
|Tarragon||Piquant, mild licorice flavor.||Seafood, poultry, veal, fruit, herb butters, marinades, salad dressings, and vinegars.||Use sprigs or strip leaves from stem. Use whole or chopped.||
Excellant combined with basil, bay, chervil, fennel, garlic, parsley, and shallots. Tarragon also blends well with cress, dill, mint, savory, sorrel, and thyme.
|Thyme||Spicy, slightly sweet flavor.||Chicken, veal, vegetables, marinades, soups, stews, Creole dishes.||Use sprigs or strip leaves from stem. Use whole.||Good herb for combining with basil, bay, chives, garlic, marjoram, oregano, parsley, rosemary, sage, savory, and tarragon.|