Certain herbs have, over time, become associated with different
foods. Be guided, not dominated by this association. If you wish
to experiment, start small quantities, using a 'pinch', that is a quarter
of a level teaspoon, makes sense as a start. Be aware of the difference
in the strength of flavour between fresh , dried or frozen herbs, and
take into account that some herbs are much more strongly flavoured than others.
Generally speaking, dried have a more concentrated flavour than fresh
herbs, so use less; frozen herbs don't have quite as a pronounced flavour
as those taken straight from the garden, so you might have to use a little
more.
Parsley, mint and lemon thyme can be used without to much thought, usually, chives too. Chervil, tarragon, thyme, bay leaves, savory, lovage, marjoram, oregano and hyssop have strong flavours and should be used sparingly.
Among well-known cookery terms that can often bemuse inexperienced
cooks are:
'a bunch of herbs'
'a bouquet garni'
'aux fines herbs' and
'mixed herbs'.
Beware, as these terms can also stifle your imagination and ingenuity,
if you allow yourself to believe that they are unalterable.
A bunch of herbs is not really any different from a bouquet garni.
You make a bunch of herbs when you tie small sprigs of your choice
of herbs with cotton or string to the handle of the pan and allow them to
cook with other ingredients, and can obviously be easily removed before serving.
The most commonly used herbs in a bunch of herbs are parsley, thyme
and a bay leaf. A bouquet garni can be exactly the same, though usually
put in a muslim bag, and often includes two or three peppercorns.
Perhaps the most important thing is that you can make your own mixtures;
rosemary, savory, marjoram, chervil and basil are all very suitable, but
what's available tends to define the choice.
When a recipe calls for 'aux fines herbs', and this is usually for
an egg or salad dish or a sauce, it generally means equal quantities of finely
chopped chervil, parsley, tarragon and chives. But 'fines herbes' can
also be a combination of three or more perfumed herbs, so you can take your
pick.
'Mixed herbs' generally refers to thyme, marjoram, parsley and
savory.
Which with What ?
Beef |
Horseradish, basil, marjoram, thyme, rosemary |
|
Pork and |
Sage, basil, rosemary, chives, parsley, bay, dill | |
Lamb |
Rosemary, garlic, summer savory, dill, bay, oregano, coriander leaf | |
Veal |
Thyme, sage, rosemary, lemon verbena, lemon balm, oregano | |
Stews |
Bay, dill, garlic, horseradish, marjoram, parsley, thyme,
oregano, Hyssop ( use sparingly ), lovage ( sparingly ), sage, rosemary, tarragon, chives, coriander seeds ( and for curries ) |
|
Soups |
Basil ( especially for tomato or turtle ), mint (
especially for pea ), parsley, thyme, bay, fennel ( for fish ). Nettles and sorrel make soups in their own right. |
|
Poultry |
Parsley, sage, summer savory, tarragon, thyme, rosemary, fennel | |
Fish |
Fennel, sage, parsley, basil, chives, chervil | |
Eggs |
Chives, tarragon, chervil, marjoram, basil, parsley, salad burnet ( especially for omlettes ), | |
Hard Cheeses |
Basil, thyme, chervil, sage | |
Soft Cheeses |
Mint, dill, sage, basil, caraway, chives, garlic, parsley | |
Goat's & Ewes Cheeses |
As for soft cheeses, but including oregano | |
Salads |
Salad burnet, chives, borage, fennel, basil, tarragon, chervil,
thyme, lemon balm, garlic, sage, dill foliage. |
|
Pasta |
Basil, chervil, garlic, mint, parsley, thyme, oregano | |
Pizzas |
Oregano, basil, marjoram, thyme, garlic | |
Cabbage |
Parsley, fennel, caraway, finely chopped borage - added just before serving | |
Peas |
Summer savory, mint | |
Carrots |
Summer savory, mint, basil, parsley | |
Potatoes |
Mint, parsley, chives, garlic, dill | |
Spinach |
Mint, summer savory | |
Beans |
Summer savory, sage, parsley | |
Tomatoes |
Basil, marjoram, chives, parsley, oregano, lemon balm | |
Stuffings |
Parsley, sage, thyme ( lemon thyme with veal ), chervil | |
Sauces |
Bay, dill ( for fish ), fennel ( for fish ), garlic, mint, parsley, horseradish, chervil, angelica leaves ( sweet sauce ) | |
Breads & Cakes |
Caraway, coriander, rosemary, fennel ( seeds ), |