The following information is taken from Herbs, ed. by Lesley Bremness, Reader’s Digest Home Handbooks, Pleasantville, NY, 1990.
Herbs for Soups
General: chervil, garlic, juniper berries, lemon balm, lovage leaf and seed, marjorams, mint, onion green and bulb, parsley leaf, stem and root, rosemary, savories, smallage, sorrel, tarragon, thyme.
Minestrone: basil, rosemary, thyme.
Pea: basil, borage, dill, marjoram, mint, parsley, rosemary, savory, thyme.
Potato: bay, caraway, parsley.
Tomato: basil, dill, marjoram, oregano, tarragon, thyme.
Herbs for Fish
General: alexanders, basil, bay, caraway, chervil, chives, dill, fennel, lemon balm, lemon thyme, lovage, marjoram, mint, parsley.
Baked or grilled: all the above, savory, tarragon, thyme.
Oily fish: fennel, dill.
Salmon: dill seed, rosemary.
Seafood: basil, bay, chervil, chives, dill, fennel seed, marjoram, rosemary, tarragon, thyme. Soups: bay, lovage, sage (though this should be used sparingly), savory, tarragon, thyme.
Herbs for Game and Poultry
Venison: bay, juniper, lovage seed, rosemary, sage, savory, sweet marjoram.
Rabbit/Hare: basil, bay, lovage seed, marjoram, rosemary, sage.
Pigeon: juniper berries, rosemary, thyme. Chicken: chervil, chives, fennel, lemon balm, marjoram, mint, parsley, savory, tarragon, thyme.
Duck: bay, rosemary, sage, sweet marjoram, tarragon.
Goose: fennel, sage, sweet marjoram.
Turkey: parsley, sage, sweet marjoram, tarragon, thyme.
Herbs for Meat
Beef: basil, bay, caraway seed, chervil, lovage seed, marjoram (pot roasts), mint, oregano, parsley, peppermint, rosemary, sage, savory, tarragon, thyme.
Lamb: basil, chervil, cumin, dill, lemon balm, lovage seed, marjoram, mints, parsley, rosemary, savory, thyme.
Pork: chervil, coriander, fennel, lovage seed, marjoram, rosemary, sage, savory, thyme. Liver: basil, dill, marjoram, sage, tarragon. Ham: juniper berries, lovage, marjoram, mint, mustard, oregano, parsley, rosemary, savory.
Herbs for Casseroles
Borage, bay, chicory, chives, coriander seed, dill seed, fennel, garlic, good King Henry, lemon balm, lovage, marjoram, mint, oregano, parsley, sage, savory, smallage, thyme.
Herbs for Marinades
Basil, bay, coriander seed and leaves, cumin, dill, fennel, garlic, juniper berries, lemon balm, lovage, mint, onion greens and bulbs, parsley stems, rosemary, tarragon.
Herbs for Eggs and Cheese
Eggs, general: basil, chervil, chives, dill, parsley, tarragon.
Deviled, eggs: the above, marjoram, rosemary. Scrambled eggs and omelettes: the above, sweet marjoram, oregano.
Cheeses, hard: caraway, dill seed, rosemary, sage.
Cheeses, soft: caraway, chervil, chives, dill seed, fennel, marjoram, mints, rosemary, sage, savory, thyme.
Fondues: basil, garlic, mint.
Welsh rarebit: basil, parsley, sweet marjoram, tarragon.
Herbs for Vegetables
Artichokes: bay, savory, tarragon.
Asparagus: chervil, chives, dill, lemon balm, salad bumet, tarragon.
Avocado: dill, marjoram, tarragon.
Brussels sprouts: dill, sage, savory.
Cabbage: borage, caraway, dill seed, marjoram, mint, oregano, parsley, sage, savory, sweet cicely, thyme.
Carrots: chervil, parsley.
Cauliflower: chives, dill leaf and seed, fennel, rosemary.
Celeriac: chervil, parsley, tarragon.
Green beans: dill, marjoram, mint, oregano, rosemary, sage, savory, tarragon, thyme.
Lentils: garlic, mint, parsley, savory, sorrel.
Mushrooms: basil, dill, lemon balm, marjoram, parsley, rosemary, salad bumet, savory, tarragon, thyme.
Onions: basil, marjoram in soup, oregano, sage, tarragon, thyme.
Peas: basil, chervil, marjoram, mint, parsley, rosemary, sage, savory.
Potatoes: basil, bay, chives, dill, lovage, marjoram, mint, oregano, parsley, rosemary, savory, thyme.
Sauerkraut: dill, fennel seed, lovage, savory, tarragon, thyme.
Spinach: borage, chervil, marjoram, mint, rosemary for soup, sage, sorrel, tarragon.
Summer squash: basil, dill, marjoram, rosemary, tarragon.
Tomatoes: basil, bay, chervil, Chinese chives, chives, dill seed, garlic, marjoram, mint, oregano, parsley, sage, savory, tarragon.
Turnips: dill seed, marjoram, savory.
Salad Herbs
General: alexanders, angelica, basil, bistort, borage leaves, caraway, chervil, chicory, Chinese chives, chives, coriander leaves, com salad, dill, fennel, lemon balm, lovage, marjoram, mint, mustard seedlings, nasturtium leaves, orach, parsley, purslane (summer and winter), salad bumet, savory, smallage, sorrel, sweet cicely, tarragon, thyme, watercress.
Floral additions: bee balm, borage, chives, nasturtium, pot marigold, primrose, rose petals, sweet rocket, violet.
Herbs for Desserts
General: angelica, aniseed, bee balm, elderflower, lemon balm, lemon verbena, pineapple sage, rosemary, saffron, sweet cicely leaves and green seeds.
Custards: bay, lemon thyme, mint, rose petals, scented geraniums (pelargoniums).
Fruit salads: aniseed, lemon balm, mints, rosemary, sweet cicely leaves and green seeds.
Fruit compotes: dill, mint with pears; aniseed, caraway, dill with apples; savory with quinces; angelica, sweet cicely with acidic fruits.
Herbs for Breads
Aniseed, basil, caraway, chives, dill, fennel, lovage seed, poppy seed, rosemary, sunflower seed, thyme.
Herbs for Oils
Savory: basil, garlic, fennel, marjoram, mint, rosemary, tarragon, thyme, savory.
Sweet: clove pinks, lavender, lemon verbena, rose petals.
Herbs for Vinegars
Basil, bay, chervil, dill leaves, fennel, garlic, lemon balm, marjoram, mint, rosemary, savory, tarragon, thyme.
Flowers for Vinegars
Carnations, clover, elderflower, lavender, nasturtiums, primroses, rose petals, rosemary flowers, thyme flowers, sweet violets.
Herbs for Jelly
Savory: basil, mint, rosemary, sage, savory, thyme.
Sweet: monarda, marigold (calendula), lavender flower petals, lemon balm, lemon verbena, scented geranium leaves (rose, apple, peppermint, lemon), sweet violet.
Herbs for Wine Punch
Angelica leaves, monarda leaves and flowers, borage leaves and flowers, clary sage leaves, lemon balm leaves, lemon verbena leaves, mint leaves (all varieties), rosemary leaves, salad bumet leaves, sweet woodruff leaves.
