The Ultimate Guide to Herbs and How to Pair Them with Produce
Love the flavor explosion that happens when you pair fresh basil with peak-seasontomatoes? Then you’re sure to enjoy all the other herb-and-produce pairings out there. The following guide tells you everything you need to know about adding fresh herb flavor to all yourplant-baseddishes—and includes easy recipes from Forks Over Knives to help get you started.
Basil
Flavor notes:Sweet, slightly peppery; best added just before serving Commonly used in:Pesto Pair it with:Tomatoes (of course!), corn, eggplant, potatoes, peaches, summer squash, melons, and berries Try this recipe with basil:Watermelon-Basil Ice
Chives
Flavor notes:Oniony-garlicky, fresh and mild; best added just before serving Commonly used in:Mashed and baked potatoes Pair them with:All vegetables, but especially potatoes, sweet potatoes, cauliflower, corn, cucumbers, and mushrooms Try this recipe with chives:Loaded Potato Skins
Cilantro
Flavor notes:Distinctive, bright, and citrusy; best added just before serving Commonly used in:Salsas, Mexican and Thai dishes Pair it with:Avocados, beets, carrots, cauliflower, corn, cucumbers, and tomatoes Try this recipe with cilantro:Creamy Pasta Primavera
Dill
Flavor notes:Evergreen with hints of celery Commonly used in:Pickles, borscht Pair it with:Asparagus, broccoli, corn, cucumbers, potatoes, tomatoes, beets, spinach, and cabbage Try this recipe with dill:Potato Salad with Avocado and Dill
Lemon Verbena
Flavor notes:Sweet, floral, and lemony; good for steeping and marinating Commonly used in:Herbal teas Pair it with:Carrots, beets, fennel, corn, tomatoes, and all types of fruits Try this recipe with lemon verbena:Nice Cream
Mint
Flavor notes:Pungent and refreshing when raw, mellow and oregano-like when heated Commonly used in:Teas and Middle Eastern salads Pair it with:Beets, carrots, cucumbers, eggplant, leafy greens, peas, squash, tomatoes, and all summer fruits Try this recipe with mint:Green Pea Hummus with Fresh Mint
Oregano
Flavor notes:Pungent, peppery, spicy; good for grilling, roasting, and simmering Commonly used in:Tomato sauces Pair it with:Eggplant, beans, bell peppers, leafy greens, squash, artichokes, spinach, and citrus Try this recipe with oregano:Spanish-Style Olive-Herb Sauce
Parsley
Flavor notes:Fresh with a hint of bitterness Commonly used in:Potato dishes, grain salads Pair it with:All vegetables but especially salad greens and tomatoes Try this recipe with parsley:Layered Vegetable Salad
Sage
Flavor notes:Earthy with hints of pine; good for simmering and marinades Commonly used in:Holiday stuffings Pair it with:Beans, apples, squash, tomatoes, potatoes, cauliflower Try this recipe with sage:Delicata Squash Boats with Cauliflower Bechamel
Tarragon
Flavor notes:Pungent, grassy, and anise-flavored Commonly used in:Tartar sauce, French sauces Pair it with:Asparagus, beans, fennel, potatoes, tomatoes, squash, peaches, pears, melons, and salad greens Try this recipe with tarragon:Barley and Sweet Potato Pilaf
Herb-and-Produce Pairings: Basic Rules
Freestyle cooking with fresh herbs can be daunting at first. Here’s how to gain confidence in the technique while boosting the flavors of your foods.
Start small.Begin by sprinkling 1 to 2 Tbsp. of a chopped fresh herb over a simple dish (for four people) or a big plate of steamed vegetables. This amount will give you an idea of the flavor an herb imparts without overwhelming the recipe.
Go bigger and bolder.Like what you taste? Try upping the herb amounts. Play around with sizes as well. Tear herb leaves instead of chopping them or shower a dish with a fluffychiffonade.
Switch things up.Try new herbs in place of old favorites. Sub basil for mint in a tomato salad, try tarragon in place of dill, and add cilantro in place of parsley. A simple herb switch can totally transform a recipe.