A Comprehensive Guide to Herb and Vegetable Pairing

by jennifer on February 25, 2012

A friend gave us this fabulous guide that suggests the best herbs to use to enhance and compliment a whole host of vegetables. I don’t know where the original guide came from, so I cannot give credit to that genius. Thank you, whoever you are!

asparagus-chervil, dill, tarragon, curry, mustard, white pepper

beets- basil, caraway, fennel seeds, horseradish, tarragon, allspice, coriander, ginger

broccoli-caraway, dill, mint, oregano, curry, ginger,

Brussels sprouts- basil, borage, caraway, dill, parsley, mustard, nutmeg, paprika

cabbage- caraway, dill, fennel seeds, mint, savory, thyme, coriander, curry, ginger

carrots- basil, chervil, fennel greens, parsley, thyme, coriander, ginger, mace

cauliflower- basil, caraway, dill, fennel seeds, thyme, curry, nutmeg, paprika

celeriac- basil, sill, fennel seeds, marjoram, thyme, allspice, coriander, nutmeg, paprika

celery- basil, chervil, dill, lovage, parsley, curry, paprika

chicory*- basil, dill, fennel green, marjoram, thyme, parsley, ginger, nutmeg

cucumber- basil, borage, dill, mint, parsley, tarragon, allspice, coriander, mustard

green beans- basil, chives, dill, lovage, oregano, rosemary, savory

eggplant- basil, oregano, parsley, rosemary, savory, thyme, curry, pepper

fennel bulb- basil, lovage, parsley, coriander, nutmeg, paprika

kale** -caraway, dill, marjoram, tarragon, thyme, allspice, coriander, nutmeg

kohlrabi- basil, chervil, chives, dill, fennel seeds, lovage, parsley, allspice, coriander, mace

leeks- caraway, dill, lovage, sage, thyme, mustard, nutmeg, paprika

onions- anise seed, basil, bay leaf, parsley, thyme, clove, curry, paprika

parsnips- chives, fennel seeds, parsley, thyme, coriander

peas- chervil, chives, dill, mint, parsley, rosemary, thyme, curry, nutmeg

peppers- basil, lovage, oregano, parsley, rosemary, thyme, curry, ginger, mustard

potatoes- chervil, marjoram, parsley, rosemary, sage, thyme, mace, paprika, pepper

pumpkin- celery leaves, chives, onions, sage, thyme, curry, ginger

radishes- basil, borage, chives, dill, lovage, mint, parsley

red cabbage- basil, bay leaf, caraway, onions, thyme, clove, ginger, nutmeg

rutabaga- basil, borage, caraway, dill, marjoram, parsley, rosemary, allspice, mustard, pepper

spinach- basil, chives, dill, lovage, thyme, allspice, nutmeg

squash, summer-** basil, chives, dill, marjoram, onions, oregano, coriander, pepper

squash, winter- celery leaves, marjoram, onions, parsley, sage, thyme, allspice, curry, ginger

sunchokes- anise, chervil, chives, dill, fennel seeds, parsley, sage, coriander, mace

sweet corn- basil, cilantro, oregano, parsley, rosemary, thyme, chili, mustard

sweet potatoes- leeks, sage, thyme, allspice, chili, ginger

swiss chard- lovage, marjoram, parsley, savory, allspice, nutmeg, paprika

tomatoes- basil, cilantro, dill, oregano, parsley, rosemary, curry, paprika, pepper

turnips- basil, borage, caraway, dill, marjoram, parsley, rosemary, allspice, mustard, pepper

-Use 1 to 3 herbs or spices in a recipe to enhance, not overpower, the flavor of the vegetable.

-Coriander or curry may be added before cooking; all other herbs and spices should be added after cooking,

– Herbs and spices may be used as a salt substitute-with a little lemon to enhance, and with oil or unsalted butter.

-Use cilantro-the green, pungent herb of the coriander plant-fresh in salads or sauces. Cook only with coriander.

-Replace pepper with allspice for warmth in cold weather.

-Because lettuce is “water-filled” and neutral, it can be mixed with and herb or spice.

-Garlic dominates flavors-use little with vegetables. Let it grace meat or fish dishes.

* Chicory includes: endive, escarole, and radicchio.

**Summer squash includes Zucchini; for collards use kale

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