For the less adventuresome, the table below suggests individual seasonings for a variety of foods. You will need to experiment to see which appeal to you and your family.
Beef
Bay leaf, cayenne, chili, curry, dill, ginger, mustard, paprika, marjoram, oregano, parsley, rosemary, thyme.
Pork
Allspice, basil, cardamom, cloves, curry, ginger, marjoram, mustard, oregano, paprika, parsley, rosemary, sage, savory, thyme.
Lamb
Basil, cardamom, curry, dill, mace, marjoram, mint, oregano, paprika, rosemary, turmeric.
Poultry
Allspice, anise, bay leaf, cayenne, curry, dill, ginger, marjoram, mustard, nutmeg, paprika, parsley, pepper, sage, savory, tarragon, thyme.
Fish
Allspice, anise, basil, bay leaf, cayenne, chives, curry, dill, fennel, ginger, marjoram, nutmeg, oregano, paprika, parsley, tarragon, thyme.
Fruit
Allspice, anise, cinnamon, cloves, curry, ginger, mace, mint, nutmeg, pepper.
Vegetables
Green Beans -- Dill, marjoram, nutmeg, oregano.Beets -- Allspice, nutmeg.
Broccoli -- Mustard, nutmeg, sage.
Carrots -- Dill, nutmeg, parsley, rosemary, thyme.
Cucumbers -- Basil, dill, parsley.
Eggplant -- Oregano, parsley.
Mushrooms -- Garlic, sage.
Peas -- Marjoram, mint.
Potatoes --Chives, cumin, dill, fennel, garlic, mace, rosemary, tarragon.
Squash -- Cardamom, ginger, nutmeg.
Tomato -- Allspice, basil, cloves, cumin, fennel, marjoram, oregano.
Rice
Chives, cumin, curry, nutmeg, parsley, saffron, turmeric
Herbs can be combined for specific foods. Having premixed combinations on hand speeds cooking and helps assure consistent quality. Some combinations have special names. They can be added directly to the food or wrapped in cheesecloth and removed before serving. The following are suggested herb blends. (Assume equal parts unless specified.)
Egg
Basil, dill weed (leaves), garlic, parsley.
Fish
Basil, bay leaf (crumbled), French tarragon, lemon thyme, parsley (options: fennel, sage, savory).
Poultry
Lovage, 2 parts marjoram, 3 parts sage.
Salad
Basil, lovage, parsley, French tarragon.
Tomato Sauce
2 parts basil, bay leaf, marjoram, oregano, parsley (options: celery leaves, cloves).
Italian
Basil, marjoram, oregano, rosemary, sage, savory, thyme.
Barbeque
Cumin, garlic, hot pepper, oregano.
Fine herbs
Parsley, chervil, chives, French tarragon (sometimes contains a small amount of basil, fennel, oregano, sage or saffron).
Bouquet garnish
Bay leaf, 2 parts parsley, thyme. The herbs may be wrapped in cheesecloth or the parsley wrapped around the thyme and bay leaf.
Herb butter
One stick unsalted butter or margarine; 1 to 3 tablespoons dried herbs or 2 to 6 tablespoons fresh herbs (any herb or spice may be used); 1/2 teaspoon lemon juice; and white pepper. Combine ingredients and mix until fluffy. Pack in covered container and let set at least one hour.
Vinegar
Heat 1 quart vinegar in an enamel pan, pour it into a vinegar bottle, and add one or several herbs (4 oz. fresh marjoram, sage, tarragon or thyme). Do not let the vinegar boil. Refrigerate for two weeks before using. Any type of vinegar may be used, depending on personal preference.
