Pick the right herbs for the right dish

When it comes to cooking, many of us worry about how many herbs we should be adding to our recipes, and which herbs go with a particular meal.

There isn’t a hard and fast rule, so trust what the culinary artists from Granny Mouse Country House & Spa have to say – there are more rewards when using herbs and they certainly liven up any meal when added.

If you are still nervous when dabbling with herbs, rather add a small amount first, taste it, and take it from there.

Here are some guidelines to help you when getting in the kitchen and preparing one of your favourite meals:

  • Marjoram: fish, vegetable soups, cheese dishes, stew, roast chicken, beef, pork, stuffing
  • Mint: jellies, fruit juices, candies, frosting, cakes, pies, lamb, pork, potatoes, peas and chocolate
  • Oregano: tomato sauces, stews, pizza, vegetable and fish salads,
  • Parsley: meats, vegetables, soups, eggs, cheese
  • Rosemary: poultry stuffing, potatoes, cauliflower, fish, lamb, Mediterranean vegetable bake
  • Sage: stuffing, pork roast, sausages, poultry and hamburgers
  • Tarragon: fish sauces, egg and cheese dishes, green salads, pickles, chicken, tomatoes, sauces for meats and vegetables
  • Thyme: soups, stuffing, beef, pork dishes, eggs, cheese, bean and vegetable soups and fish, cheese, beef, carrots.

The following herbs go well with these meats:

  • Beef: thyme, celery, marjoram, coriander, sage, rosemary, oregano, garlic
  • Chicken: garlic, marjoram, tarragon, oregano, coriander
  • Fish, fried: mustard, oregano, tarragon, sage
  • Fish, grilled: thyme, coriander, fennel, rosemary
  • Pork: marjoram, mustard, oregano, sage, rosemary, thyme, garlic
  • Roast Beef: basil, oregano, thyme, mustard, rosemary, garlic
  • Turkey: basil, rosemary, cumin, oregano, thyme, sage

Reference and source – https://www.livingonadime.com/herb-guide/

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