sister herb
Official TTI Chef
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.
Food Seasoning
Beef
Bay leaf, cayenne, chili, curry, dill, ginger, mustard, paprika, marjoram,
oregano, parsley, rosemary, thyme.
LambBasil, 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, parsley, rosemary, tarragon.
Squash
Cardamom, ginger, nutmeg.
Tomato
Allspice, basil, cloves, cumin, fennel, marjoram, oregano, parsley.
Rice
Chives, cumin, curry, nutmeg, parsley, saffron, turmeric.
Herbal Combinations
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.)
Food - Seasoning Blend
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).
Vegetables: Basil, parsley, savory.
Italian: Basil, marjoram, oregano, rosemary, sage, savory, thyme.
Barbecue: Cumin, garlic, hot pepper, oregano.
Fines herbes: Parsley, chervil, chives, French tarragon (sometimes contains
a small amount of basil, fennel, oregano, sage or saffron).
Bouquet garni: Bay leaf, 2 parts parsley, thyme. The herbs may be wrapped in cheesecloth or the parsley wrapped around the thyme and bay leaf.
seasonings for a variety of foods. You will need to experiment to
see which appeal to you and your family.
Food Seasoning
Beef
Bay leaf, cayenne, chili, curry, dill, ginger, mustard, paprika, marjoram,
oregano, parsley, rosemary, thyme.
LambBasil, 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, parsley, rosemary, tarragon.
Squash
Cardamom, ginger, nutmeg.
Tomato
Allspice, basil, cloves, cumin, fennel, marjoram, oregano, parsley.
Rice
Chives, cumin, curry, nutmeg, parsley, saffron, turmeric.
Herbal Combinations
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.)
Food - Seasoning Blend
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).
Vegetables: Basil, parsley, savory.
Italian: Basil, marjoram, oregano, rosemary, sage, savory, thyme.
Barbecue: Cumin, garlic, hot pepper, oregano.
Fines herbes: Parsley, chervil, chives, French tarragon (sometimes contains
a small amount of basil, fennel, oregano, sage or saffron).
Bouquet garni: Bay leaf, 2 parts parsley, thyme. The herbs may be wrapped in cheesecloth or the parsley wrapped around the thyme and bay leaf.