Quick Guide to Common Herbs and their culinary uses

Using Herbs in Recipes


Quick guide to some common potherbs and their culinary uses and the foods, dishes, and vegetables they enhance.



Basil

(Ocimum basilicum)

Tomatoes, soups, salads, pizza, salad dressings, chicken dishes, egg dishes, salmon, tuna, spaghetti, meatloaf, dips, herb sandwiches, green beans, wax beans, cauliflower, corn



Bay leaves

(Laurus nobilis)

Meats, stews, steamed fish, sauces, soups, pickling, casseroles, stocks, syrups, garnish, pâté and terrines



Chervil

(Anthriscus cerefolium)

Eggs, salads, vegetables, soups, chicken, fish, herb butter, cottage cheese



Chives

(Allium schoenoprasum)

Dips, sauces, spreads, garnish, cold chicken, barbecued meats, baked and mashed potatoes, egg dishes, cheese soufflés, salads, carrots, soups, vichyssoise, herb sandwiches



Cilantro

(Coriandrum sativum)

Salads, guacamole, soups, stews, salsas, chutneys, dips, beans, soups, used in Asian, Mexican, Indian, Tex Mex, Caribbean, and North African cuisines



Coriander

(Coriandrum sativum)

Ginger cookies, curry, Indian dishes, Greek dishes, Asian cooking, pickles, veal, fish, fruit puddings, tea cakes, apple crumbles



Dill weed

(Anethum graveolens)

Seafood and shellfish, salads, herb butter, dips, sauces, soups, vegetable stews, fish dishes, vinegars and oils, breads and sandwiches, egg and cheese dishes, green beans, wax beans, cabbage, seeds are used in pickling, coleslaw, cakes, breads, teas



Fennel

(Foeniculum vulgare)

Salads, fish, duck, pork, veal, sauces, stuffings / dressings, mayonnaise, flavored butters, salad dressings, seeds used in breads



Lemon grass / Lemongrass

(Cymbopogon citratus)

Soups, sauces, stirfry, chicken, tomatoes, fish, seafood, beef, Caribbean and Asian dishes (Thai and Vietnamese)



Mint

(Mentha)

Carrots, lamb sauce, pea soup, soft cheeses, herb sandwiches, egg dishes, vegetables such as buttered peas, mashed potatoes, mint ice, cold drinks, mint juleps, mint jelly, sauces, tea, garnish, desserts (Peppermint)



Oregano

(Origanum vulgare)

Meat sauces, tomato sauces, breads, Italian dishes, veal, egg dishes, vegetables, pizza, salads, casseroles, soups (tomato, pea), pates and poultry dishes, beans, rice, cabbage



Parsley

(Petroselinum crispum )

Fish and meat sauces, salads, soups (vegetable, tomato, fish), dips, vegetables, omelettes and other egg dishes, breads and sandwiches, sausage, stuffing, hamburgers, tuna loaf, potatoes, salad dressings, garnishes



Rosemary

(Rosmarinus officinalis)

Lamb, chicken and poultry sauces, beef and mutton stock, vegetables in particular cauliflower, breads and scones, dumplings, liver pâté, stews, dressings



Sage

(Salvia officinalis)

Stuffing / dressing, soups (Minestrone, chicken), sauces, pork, meatballs, meatloaf, Welsh rabbit, pizza, fish, goose, duck, sausage, casseroles, omelettes, vegetarian stews, salads, Brussels sprouts



Savory

(Satureja)

Vegetables, dried bean dishes, soups, lentils, eggs, stuffings / dressings, condiments, hamburger, gravy



Sorrel

(Rumex scutatus)

Cold soups, salads, vegetables, fish, white sauces, cream sauces, eggs, poultry and white meats, goat cheese



Sweet Marjoram

(Origanum majorana)

Peas, stuffings / dressings, soups, salads, sauces, egg and cheese dishes, stews, fruit salads



Tarragon

(Artemisia dracunculus)

Chicken / poultry, fish sauces and soups, tarragon tartare sauce (tartar sauce), mushrooms, meats, liver, pâté, seafoods, egg dishes, green salads, mayonnaise, cream and butter sauces, salad dressings, vinegars and oils, vegetables (green beans and cauliflower in particular), butter, cottage cheese



Thyme

(Thymus vulgaris)

Chowders, cheese, salads, chicken and fish marinades, beef broth, soups (vegetable, chicken), liver, pâté, meatballs, meatloaf, braised rabbit, chicken, stuffing, egg dishes, broccoli, beans, lentil stew, tomatoes, butters, cottage cheese, vinegars and oils