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Imagine food without spices? It would taste
really bland! But overdoing the spices isn't good either.
Seasoning with herbs and spices means complimenting your
dishes, not overwhelming the favour of the food.
I have included useful tips on how to use
your favourite herbs and spices, how to store them so they
stay fresh and if you have a garden and love growing your
own herbs - when to pick and how to dry them.
Here’s a handy guide that will help match
foods with the herbs that best complement their natural
flavours.
Basil, bay, caraway, coriander, cumin, dill,
marigold, marjoram, mint, sage, savories, tarragon and thyme
(no rosemary)
Anise, basil, bergamot, chervil, coriander,
cumin, dill, fennel, lemon balm, mint, marjoram, rosemary,
sage, savories, tarragon and thyme.
Mint, basil, bay, caraway, coriander, cumin,
dill, lemon balm, hyssop, marjoram, rosemary, sage, savories
or thyme.
Chicken: basil or bay is always good; also
caraway, coriander, cumin, dill, lemon balm, marigold,
marjoram, mint, rosemary and tarragon; for both sage and
savories. Turkey: thyme
Anise, basil, caraway, chives, coriander,
dill, fennel, hyssop, lemon balm (excellent), marigold,
marjoram, mint, parsley, rosemary, sage, savories, tarragon;
shellfish and fish, rosemary, and thyme.
Coriander, cumin, caraway, dill, marigold
and marjoram, anise, fennel, lovage and rosemary.
Dill, mint, hyssop, rosemary, sage,
savories, tarragon.
Chives, dill, anise, basil, chervil,
coriander, cumin, lemon balm, lovage, marjoram, mint,
parsley, rosemary, sage, savories, tarragon or thyme.
Coriander, sage or tarragon.
Anise, basil, bergamot, borage, caraway,
catmint, chervil, chickweed, chives, comfrey, coriander,
cumin, dandelion, dill, elder, hyssop, lemon balm, marigold,
mint, parsley, salad burnet, roses, sweet cicely, tarragon
and thyme.
Anise, borage, chickweed, caraway, chives,
cumin, dill, fennel, hyssop, lemon balm, lovage, marigold,
marjoram, mint, salad burnet, stinging nettles, savories,
tarragon, thyme. |
