Background: When I first started cooking in restaurants at 18, one of the biggest shifts in my kitchen happened when I added fresh herbs. I always loved spices, but I don’t recall seeing fresh herbs in my home growing up until I was out of the house. Here are my favorite combinations of herbs and ideas for what to do with them.
- Thai basil, mint, cilantro: This combination gives dishes a distinct Southeast Asian vibe.
- Thyme, sweet basil, oregano: This is a great combination for Italian dishes.
- Parsley, sage, rosemary, thyme: Yes, the Scarborough Fair quartet of herbs works together. It goes especially well with roasted potatoes and roasted pork.
- Sage and green garlic chives: This is a great combination for any sausage, in my opinion.
- Fennel, chervil and tarragon: The subtle licorice flavors imparted by this trio works great in creamy dishes like chicken salad.
- Parsley, chives, chervil and tarragon: The likes of Escoffier insisted that fines herbes must have these four. An Omelette aux fines herbes has been a classic for more than a century.
- Kaffir lime leaves and lemongrass: These make an really great broth when added to seasoned chicken stock.
- Arugula and sweet basil: This makes an excellent pizza topping, but works well on grilled cheese sandwiches, too.
- Wood sorrel and dill: I love the hit of citrus notes from the oxalic acid in the wood sorrel and when paired with dill, it makes an excellent combination for fish.
- English lavender, rosemary, oregano: I love this combination with liver in a pâté.
Why It Works?
Some combinations just work together.
Mods:
The world is your herb garden. Find your favs.