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A Guide to Fresh Herbs

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  VARIETY  

Basil Flavor: Sweet and subtle with a clove-like aroma.
Good with/in: Tomato and pasta dishes, pesto, vegetable soups, eggs, poultry, fish, carrots, zucchini, eggplant, beans, and peas.

Chervil Flavor: A cross between parsley and anise.
Good with/in: Eggs, tomatoes, peas, celery, cucumbers, potatoes, eggplant, spinach, soups, chicken, veal, and broiled beef.

Chives Flavor: Hint of onion.
Good with/in: Eggs, fish, vegetables, chicken, sauces, cottage cheese, potatoes, and herb butters.
Cilantro Flavor: Sharp and tangy with a peppery bite.
Good with/in: Salsas, avocados, Mexican and Oriental dishes, peas, lentil or chicken soup, tomatoes, spinach, and egg salad.
Dill Flavor: Slightly sharp, yet sweet. Good with/in: Seafood, potatoes, eggs, chicken, lamb, pork, herb butters, peas, green beans, carrots, and cabbage.
Italian Parsley Flavor: Slightly stronger flavor than regular parsley.
Good with/in: Soups, stews, and pasta sauces.
Lemon Balm Flavor: Sweet and lemony.
Good with/in: Fruit salads, tea, fruit punches, custards, sauces, fish, rice, and chicken.
Lemon Grass Flavor: Refreshing and light with a hint of ginger.
Good with/in: Thai salads, curries, stews, seafood soups, marinades, and tea.

Marjoram Flavor: Mild oregano flavor; sweeter and slightly minty.
Good with/in: Pork, lamb, poultry, fish, beef, veal, eggs, carrots, mushrooms, spinach, peas, broccoli, potatoes, and asparagus.

Oregano Flavor: Pungent and spicy, similar to marjoram but stronger.
Good with/in: Poultry, lamb, pork, pizza, pasta, bean soups, Italian & Greek dishes, eggplant, zucchini, broccoli, lentils.

Rosemary Flavor: Bold, pine-like taste.
Good with/in:
Lamb, poultry, pork, fish, herb breads, potatoes, peas, green beans, spinach, mushrooms, and cauliflower.
Sage Flavor: Aromatic and woodsy with a hint of eucalyptus.
Good with/in: Poultry, pork, veal, lamb, game, stuffings, cheese, potatoes, onions, tomatoes, and eggplant.
Sorrel Flavor: Slightly sour.
Good with/in: Sorrel soup, salads, fish, and cream sauces.
Summer Savory Flavor: Slightly peppery.
Good with/in: Green or wax beans, poultry, soups, stews, pork, veal, stuffings, carrots, tomatoes, asparagus, and eggs.
Tarragon Flavor: Sweet and savory with a hint of licorice.
Good with/in: Poultry, seafood, beef, eggs, veal, butters, mushrooms, carrots, potatoes, and mayonnaisebased salad dressings.
Thyme Flavor: Spicy, slightly sweet.
Good with/in: Braised meats, soups, stews, seafood, poultry, game birds, egg dishes, corn, tomatoes, green beans, peas, and carrots.