| Many herbs make foods more palatable by easing digestion. Angelica, anise,balm, basil, caraway, coriander, dill, fennel, mint, rosemary, and sage have long been eaten for their carminative qualities. The Romans traditionally finished their banquets with small aniseed cakes. Indians frequently serve a plate of roasted seeds at the end of a rich meal. Herbs were used to preserve foods: in medieval times was wrapped in tansy both to deter flies and to give the flash a spicy flavor; minty pennyroyal was added to kegs of fresh water on long sea voyages to help keep it sweet. however, the range of edible herbs and the number of ways of using them was much greater in the past than today. A salad for King Henry viii included over 50 leaves, buds, flowers and roots. After the Industrial Revolution and the move from the countyside into the towns, herbs became less important in the kitchen. Now, with a fresh interest in the culinary arts, herbs are enjoying a revival. |
| HERBS FOR SOUPS General: chervil, garlic, juniper, berries, lemon balm, lovage leaf and seed, marjorams, mints, onion (green and bulb), parsley leaf, sten ans root, rosemary, savories, smallage, sorrel, tarragon thyme Minestrone: basil, rosemary, thyme Pea: basil, borage, dill, marjoram, mint, parsley, rosemary, savory, thyme Potato: bay, caraway, parsle Tomato: basil, dill, marjoram, oregano, tarragon, thyme |
| HERBS FOR FISH General: alexanders, basil, bay, caraway, chirvil, dill, fennel, lemon balk, lemon thyme, lovage, marjoram, mint, parsley Baked or Grilled: all the above, savory, tarragon, thyme Salmon: dill seed, rosemary Seafood: basil, bay, chervil, chives, dill, fennel seed, marjoram, rosemary, tarragon, thyme Soups: bay, lovage, sage (though this should be used sparingly), savory, tarragon, thyme |
| HERBS FOR GAME AND POULTRY Venison: bay, juniper, lovage seed, rosemary, sage, savory, sweet marjoram Rabbit / Hare: basil, bay, lovage seed, marjoram, rosemary, sage Pigeon: juniper berries, rasomary, thyme Chichen: chervil, chives, fennel, lemon balm, marjoram, mint, parsley, savory, tarragon, thyme Duck: bay, rosemary, sage, sweet marjoram, tarragon, Goose: fennel, sage, sweet marjoram Turkey: parsley, sage, sweet marjoram, tarragon, thyme |
| HERBS FOR MEAT Beef: basil, bay, caraway seed, chervil, lovage seed, marjoram (pot roast), mint, oregano, parsley, peppermint, rosemary, sage, savory, tarragon, thyme Lamb: basil, chervil, cumin, dill, lemon balm, lovage seed, marjoram, mint, parslry, rosemary, savory, thyme Pork: chervil, coriander, fennel, lovage seed, marjoram, rosemary, sage, savory, thyme Liver: basil, dill, marjoram, sage, tarragon Ham: juniper berries, lovage, marjoram, mint, mustard, oregano, parsley, rosemary, savory |
| HERBS FOR CASSEROLES Borage, bay, chicory, chives, coriander seed, dill seed, fennel, garlic, good King Henry, lemon balm, lovage, marjorams, mint, oregano, parsley, sage, savory, smallage, thyme HERBS FOR MARINADES Basil, bay, coriander seed and leaves, cumin, dill, fennel, garlic, juniper berries, lemon balm, lovage, mint, onoin greens and bulbs, parsley stems, rosemary, tarragon |
| HERBS FOR EGGS AND CHEESE Eggs, genral: basil, chervil, chives, dill, parsley, tarragon, Deviled eggs: the above, marjoram, rosemary Scrambled eggs and omelettes: the above, sweet marjoram, oregano Cheeses, hard: caraway, dill seed, rosemary, sage Cheeses, soft: caraway, chervil, chives, dill seed, fennel, marjoram, mints, rosemary, sage, savory, thyme Fondues: basil, garlic, mint Welsh rarebit: basil, parsley, sweet marjoram, tarragon |
| HERBS FOR VEGETABLES Artichokes: bay, savory, tarragon, Asparagus: chervil, chives,dill, lemon balm, salad burnet, tarragon Avocado: dill, marjoram, tarragon, Brussell sprouts: dill, sage, savory Cabbage: borage, caraway, dill seed, marjoram, mint, oregano, parsley, sage, savory, sweet cicely, thyme Carrots: chervil, parsley Cauliflower: chives, dill leaf and seed, fennel, rosemary Celeriac: chervil,parsley, tarragon Green beans: dill, marjoram, mint, oragano, rosemary, sage, savory, tarragon, thyme Lentils: garlic, mint, parsley, savory, sorrel Mushrooms: basil, dill, lemon balm, marjoram, parsley, rosemary, salad burnet, tarragon, thyme Onions: basil, marjoram in soup, oregano, sage, tarragon, thyme Peas: basil, chervil, marjoram, mint, parsley, rosemary, sage, savory Potatoes: basil, bay, chives, dill, lovage, marjoram, mint, oregano, parsley, rosemary, savory, thyme Spinach: borage, chervil, marjoram, mint, rosemary for soup, sage, sorrel, tarragon Tomatoes: basil, bay, chervil, chinese chives, chives, dill seed, garlic, marjoram, mint, oregano, parsley, sage, savory, tarragon Turnips: dill seed, marjoram, savory Zucchini: basil, dill, marjoram, rosemary, tarragon |
| HERBS FOR DESSERTS General: angelica, aniseed, bergamot, elderflower, lemon balm, lemon verbena, pineapple sage, rosemary, saffrrron, sweet cicly leaves and green seeds Custards: bay, lemon thyme, mints, rose petels, scented geraniums (pelargoniums) Fruit salads: aniseed, lemon balm, mints, rosemary, sweet cicely leaves and green seeds Fruit compotes: dill, mint with pears; aniseed, caraway, coriander, dill with apples; savory with quinces, angelica, sweet cicely with acidic fruits |
| HERBS FOR Savory oils: basil, garlic, fennel, marjoram, mint, rosemary, tarragon, thyme, savory Sweet oils: clove pinks, lavender, lemon verbena, rose petals Vinegars: Basil, bay, chervil, dill leaves, fennel, garlic, lemon balm, marjoram, mint, rosemary, savory, tarragon, thyme Flower vinegars: Carnations, clover, elderflowers, lavender, nasturtiums,primroses, rose peetals, rosemary flowers, thyme flowers, sweet violets Savory jelly: basil, mint, rosemary, sage, savory,thyme Sweet jelly: bergamot, marigold (calendula), lavender flower petals, lemon balm, lemon verbena, scented geranium leaves (rose, apple, peppermint, lemon), sweet violet Wine cups: Angelica leaves (bestow a Muscatel flavor), bergamot leaves and flowers, borage leaves and flowers, clary sage leaves, lemon balm leaves, lemon ver bena leaves, mint, rosemary leaves, salad burnet leaves, sweet woodruff leaves |
| HERBS FOR BREADS Aniseed, basil, caraway, chives, dill, fennel, lovage seed, poppy seed, rosemary, sunflower seed, thyme |
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