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|