I don’t have a recipe for today. Instead, I want to share some information about selecting herbs and spices from an old cookbook I have titled How to Cook with Herbs, Spices & Flavorings by Doris Townsend. I don’t know if I’ve ever actually made one of the recipes in this cookbook, but there is a chart in the front that tells what herbs and spices go best with various foods that I refer to a lot.
This chart includes columns for appetizers, soups and chowders, salads, fish and shellfish, poultry and game, meats, sauces, eggs and cheese, and vegetables. My favorite, and most used, column is the vegetable column. This is the one I want to share today.
I hope this information helps you in your side-dish cooking as much as it helps me.
Basil
Beans
Eggplant
Onions
Peas
Squash
Tomatoes
Bay Leaf
Beets
Carrots
Potatoes
Stewed Tomatoes
Chervil
Beets
Eggplant
Peas
Potatoes
Spinach
Tomatoes
Dillweed
Beans
Beets
Cabbage
Celery
Parsnips
Potatoes
Marjoram
Brussels sprouts
Carrots
Onions
Peas
Spinach
Zucchini
Oregano
Broccoli
Cabbage
Lentils
Mushrooms
Onions
Tomatoes
Parsley
Carrots
Potatoes
Tomatoes
Peppermint
Carrots
Peas
Potatoes
Spinach
Zucchini
Rosemary
Cauliflower
Cucumbers
Mushrooms
Peas
Potatoes
Spinach
Saffron
Vegetables & rice
Squash
Zucchini
Sage
Carrots
Eggplant
Lima beans
Onions
Peas
Tomatoes
Savory
Artichokes
Asparagus
Beans
Lentils
Rice
Sauerkraut
Tarragon
Cauliflower
Celery root
Mushrooms
Potatoes
Spinach
Tomatoes
Thyme
Asparagus
Beans
Beets
Carrots
Onions
Zucchini