Your own creativity should lead you to discover which herb compliments which dish. You might discover that an herb you used in a fish dish last week tastes even more fantastic in the pork dish you've created tonight.
Exciting and creative ways to use herbs are something to look forward to, but until you're a more experienced cook, or until you gain the necessary confidence to begin experimenting, the following is a list of the more traditional ways to use fresh herbs. Don't be limited by this list, however. Invent. Create. Let your imagination take over. The possibilities are endless and the results may surprise you, hopefully in only pleasant ways.
Beef and Veal: Basil, bay leaf, coriander, cumin, marjoram, mint, sage, tarragon, thyme.
Lamb: Mint, basil, bay leaf, caraway seeds, cumin, lemon balm, rosemary, sage, thyme.
Pork: Anise, bergamot, chervil, cumin, mint, marjoram, rosemary, sage, tarragon, thyme.
Poultry: Basil, bay leaf, caraway, cumin, dill, marjoram, mint, rosemary, tarragon, sage, thyme.
Fish and Shellfish: Basil, chives, dill, lemon balm, marigold, mint, rosemary, sage, tarragon.
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