Helping you prepare healthy food in a hurry!
Alice Henneman, MS, RD
Fresh Herb & Food Combos
A quick snip of a fresh herb into a dish instantly kicks the flavor (and appearance!) up a notch. Following are some popular combinations.
Unless directed otherwise by your recipe, add the more delicate herbs -- basil, chives, cilantro, dill leaves, parsley, and mint -- a minute or two before the end of cooking or sprinkle them on the food before it's served. The less delicate herbs, such as oregano, rosemary, and thyme, can be added about the last 20 minutes of cooking.
BASIL - a natural snipped in with tomatoes; terrific in fresh pesto; other possibilities include pasta sauce, peas, zucchini
BASIL
CHIVES - dips, potatoes, tomatoes
CILANTRO - Mexican, Asian and Caribbean cooking; salsas, tomatoes
DILL - carrots, cottage cheese, fish, green beans, potatoes, tomatoes
MINT - carrots, fruit salads, parsley, peas, tabouli, tea
OREGANO - peppers, tomatoes
PARSLEY - The curly leaf is the most common, but the flat-leaf or Italian parsley is more strongly flavored and often preferred for cooking. Naturals for parsley include potato salad, tabouli, egg salad sandwiches
ROSEMARY - chicken, fish, lamb, pork, roasted potatoes, soups, stews, tomatoes
THYME - eggs, lima beans, potatoes, poultry, summer squash, tomatoes
