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Bread: caraway, marjoram, oregano, poppy seed, rosemary, thyme
Vegetables: basil, bumet, chervil, chives, dill, French tarragon, marjoram, mint, parsley, pepper, thyme
Salads: basil, borage, bumet, chives, French tarragon, garlic chives, parsley, rocket-salad, sorrel (These are best used fresh or added to salad dressing. Otherwise, use herb vinegars for extra flavor).
Strength of Herbs
Strong or Dominant Flavors: These should be used with care since their flavors stand out — approximately one teaspoon for six servings. They include bay, cardamom, curry, ginger, hot peppers, mustard, pepper (black), rosemary and sage.
Medium Flavors: A moderate amount of these is recommended — one to two teaspoons for six servings. They are basil, celery seeds and leaves, cumin, dill, fennel, French tarragon, garlic, marjoram, mint, oregano, savory (winter and summer), thyme, and turmeric.
Delicate Flavors: These may be used in large quantities and combine well with most other herbs and spices. This group includes bumet, chervil, chives, and parsley.
Herb Blends
Herbs can be combined for specific foods. Having the combinations on hand will speed cooking and enhance one’s reputation as a gourmet. They can be added loosely or wrapped in cheesecloth and removed before serving. Following are some suggested herb blends:
Egg herbs: basil, dill weed (leaves), garlic, parsley
Fish herbs: basil, bay leaf (crumbled), French tarragon, lemon thyme, parsley (options: fennel, sage, savory)
Poultry herbs: lovage, marjoram (two parts), sage (three parts)
Salad herbs: basil, lovage, parsley, French tarragon
See HERBS, p. 13
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