How do you learn what herbs compliment which dishes?

I don’t actually have any herbs at the moment…but when I do use herbs I always use the wrong ones.

So If I do start using herbs in the meals I already cook…should I look up recipes to see what other people use?

Or is there a rule?

what herbs do you usually use in a stew/casserole?

I was thinking of creating a recipe today. What do you think of it? What should I add?

What Herbs or plants are used for Spells?

How do you grow Herbs?

Whats a good reliable website that teaches about healing herbs?

Herbs: Can you recommend a book/website to teach me how to use them?

Mixing spices with food?

Is sesame chicken just orange chicken with sesame seeds on it?

How do I take care of mint, lavendar, and rosemary plants in my garden?

Need help on method of using herbs and spice ?

What should I make first?

8 comments a “How do you learn what herbs compliment which dishes?”

I usually check for recipes on the internet; some sites are good about giving you alternatives for spices not resadily available.

No Rules – if it smells good and tastes good, add it.

This website has an “herb” chart. Here’s the link.

Basil – minty — used in Mediterranean and Italian food

Bay leaf – pungent, woodsy –used to flavor soups, stews
(remove before serving)

Chives – mild onion flavor — used in appetizers, eggs, salads

Cilantro – aromatic — used in Asian, Caribbean and Latin American cooking

Dill – tangy, lemony — used with fish, salads, breads, sauces, eggs, vegetables

Marjoram – mild, sweet — used with lamb, veal, poultry, fish, stews, soups, vegetables

Oregano – robust, pungent — used in pizza sauce or any Italian food, soups, vegetables, chicken

Parsley – bold — used with any roasted meat, poultry, seafood, stuffing, soups, tomato sauces

Sage – slightly bitter, musty — used with poultry, sausage, stuffing

Tarragon – minty, lemony — used in French cooking

Thyme – minty, lemony — used with poultry, meat, seafood, soups

Herb Tips —
Dried herbs can be added early in the cooking process as they require longer exposure to the heat to release flavor.
Fresh herbs should be added at end of cooking time.

I just always kind of know the flavors in my head and seem to know what will work. Fresh is best and doesn’t take as much. I love to cook and see flavors like pictures in my mind…I have Asperger’s Syndrome too though. I guess that’s a benefit.

Or, hee, you could always ask Herb Tarlek from “WKRP In Cincinnati” in reference to that ‘dish’ Jennifer Marlowe….(I couldn’t resist-you know me)

well id phone up any colleges that do catering courses and sign up for one they will teach you what herbs to use for meals, and you may gain a qualification at the same time, which could gain you a secondary income like cocktail parties for people who like to entertain, but cant cook.

I love to cook and have been told that I’m a really good cook, but have absolutely no creativity when it comes to working without a recipe. I believe that I have every spice/herb/seasoning known to man but I’m at a loss without a recipe to guide me! My 12 year old granddaughter is a great help to me in the kitchen cause she’s a Food Network addict! She watches it all the time and heads for the kitchen and applies what she’s watched!
The dried herbs and spices will tell you on the container what foods they compliment the most, but I’ve never been brave enough to just throw something in at random! Unless it’s in the recipe, or someone else has tried it with success, I just play it safe!

SPICES & THEIR USES

ALLSPICE Berry of a Caribbean tree with the combined flavor of cinnamon, cloves, and nutmeg. Uses: cakes, cookies, pies, puddings, breads, meats, eggs, fish, gravies, pickles.

ANISE Licorice-flavored member of the carrot family grown in Spain, Mexico, and India. Uses: breads, pastries, cookies, candies, meat, poultry, fruits.

CARDAMOM Aromatic fruit of zinziberaceous plants grown in Ceylon, India, and Central America. Uses: breads, cakes, cookies, pastries, fruits, meats, poultry, fish.

CINNAMON The inner bark of Cinnamon zeylancium which is grown in Ceyon. Cassia cinnamon also grows in the Middle East and is more commonly used. Uses: cookies, cakes, pies, puddings, pickles, breads, sauces, vegetables.

CLOVES Pungent flavor buds of the clove tree. Grown in the Netherlands, East Indies, Zanzibar, and Madagascar. Uses: cakes, pies, puddings, sauces, pork, lamb, pickles, fruits, breads, cookies.

GINGER Plant grown in semi-tropical countries. Uses: cakes, cookies, pies, sweet-and-sour dishes, fruits, poultry, meats, vegetables.

MACE Fibrous husk of nutmeg Uses: sauces, gravies, soups, cakes, cookies, pies, veal, fish, stews, egg and cheese dishes, vegetables.

MUSTARD Bitter and biting plant. Uses: sauces, pickles, salad dressings, deviled foods, dips, egg dishes, marinades, pork, ham, corned beef.

NUTMEG Mellow, sweet, nutty seed of the Myristica tree grown in the Netherlands East Indies and British West Indies. Uses: cookies, cakes, breads, pies, meats, fruits, vegetables, eggs, sauces.

PAPRIKA Sweet Red Pepper Uses: shellfish, fish, salad dressings, poultry, vegetables, soups.
PARSLEY Biennial herb Uses: meats, vegetables, salads.

POPPY SEED Tiny, nutty-flavored seed of the poppy. Uses: breads, pastries, cookies, cakes, salads.

SAFFRON The stigma of the Crocus sativus. Uses: breads, cakes, rice, meats, poultry, fish.
SESAME An aromatic seed with a nutty flavor. Uses: breads, pastries, salads, cookies.

TURMERIC Deep, yellow-orange root of an Asian plant related to ginger. Uses: pickles, chutneys, curries, dressings, dips.

I recommend smelling the spice and thinking about the flavor and smell of the food you are cooking. Start the meat cooking if you have to get the smell in your memory. If the memory and smell of the herb seem to fit together, try a dab in the dish. Taste. If its better, add some more. In doing this, you will develop a formula for each dish that you really like. Be patient. It takes time. But start with salt, pepper…most basic spices are pretty forgiving if you dont overdo. Dont forget turmeric…it adds a delicious yellow tint and subtle savory flavor to most meats (balance out the yellow with paprika if you need)

How do you learn what herbs compliment which dishes?

8 comments a “How do you learn what herbs compliment which dishes?”

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