Culinary associations with herbs

Herbs, dried or fresh, bring out the flavor in food. However, you must choose the right flavor for each dish cooked. Here are some culinary associations that will guide you in the proper use of herbs.

Some associations suggestions for your dishes

FOR POULTRY Parsley, thyme, marjoram, tarragon, bay leaf, oregano, coriander, lemon balm, sage
FOR LAMB Rosemary, savory, mint, parsley, coriander, lemon balm
FOR BEEF Rosemary, thyme, savory, parsley, lovage, bay leaf.
FOR PORK Sage, thyme, marjoram, savory, oregano, coriander
FOR FISH AND SEAFOOD Dill, tarragon, lemon thyme, basil, lemon verbena
VEGETABLES Thyme, oregano, basil, fennel, mint, savory, coriander.

It is also interesting to make bouquets of mixed herbs and to tie them together.

Some suggestions of bouquets of mixed herbs

for poultry lovage, Italian parsley, lemon thyme, tarragon, bay leaf, chives
for lamb rosemary, thyme, mint, Italian parsley
for veal and beef savory, Italian parsley, thyme, rosemary
for pork sage, thyme, marjoram
for fish and seafood dill, tarragon, lemon thyme, lemon verbena

The most important thing when adding herbs to perfume our dish, is to wait for the right timing.


Start of cooking End of cooking Do not cook
Basil x
Chives x
Coriander x
Vietnamese Coriander x
Tarragon x x
Fennel x
Bay-leaf x
Marjoram x
Mint x
Oregano x
Parsley x
Burnet x
Curry plant x
Rosemary x
Savory x
Sage x x
Thyme x