Flavoring With Herbs

Beef: basil, horseradish, marjoram, mustard, thyme, savory

Lamb: marjoram, mint, rosemary, savory

Pork: basil, chives, elder, rosemary, sage

Poultry: parsley, rosemary, sage, tarragon, thyme, savory

Fish: basil, bay, chervil, chives, dill, fennel, parsley, sage, thyme, tansy


Tomatoes: basil, chives, tansy

Carrots: basil, mint, parsley, thyme, savory

Beets: basil, coriander, fennel

Cucumbers: basil, parsley

Cabbage: caraway, dill, mint, sage

Broad Beans: fennel, parsley

Onions: sage, thyme

Spinach: basil, tansy

Potatoes: caraway, chives, mint, parsley

Peas: basil, mint, thyme

Turnips: caraway, chives, coriander, fennel


Cheese: basil, chives, lovage, marjoram, sage, thyme, tarragon

Eggs: basil, chervil, chives, lovage, marjoram, parsley, tarragon, thyme

Cakes and Pastries: angelica, borage, caraway, coriander, cowslips, poppy, lavender, rose petals, rosemary, violet

Salads: bergamot, chervil, chives, chicory, dandelion, nasturtium, parsley, purslane, rocket, salad burnet, watercress

Soups and Stews: basil, bay, chives, lovage, marigold, marjoram, parsley, savory, tarragon, thyme

Teas: lemon balm, chamomile, elder, betony, lime blossom, linseed, marjoram, mint, nettle, sage

Tips for Using Herbs to Flavor:

  • Avoid using too many seasonings in one dish; try not to use more than one very strong herb, as this will overpower a dish. Use a ratio of one strong herb to one mild herb for the perfect flavor balance.
  • Add dry herbs early in the cooking process, and fresh herbs at the end to take advantage of their full flavor.