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12 Herb Combinations That You Can Add To Your Meals

When I first started cooking with my Thermomix®, one of my greatest challenges was determining what herbs go together well so I can achieve flavourful and fragrant dishes. Making the transition from prepared bottled sauces was one of the things I loved most about when I started cooking with my Thermomix®.

And if you’re having that same dilemma that I had before, I’d like to share with you some common herb combinations that you can use when preparing meals to get the most out of fresh herbs.

Here they are:

Herb	Taste	Works Best With	Best Combined With
Basil	Sweet and pleasant, clove-like flavour.	Salads, butter, sauteéd green veggies, egg dishes	basil, borage, cress, dill, lovage, mint, and sage.
Parsley	Has a faint celery-like flavour.	Can be used with all kinds of food.	Can be combined with all other herbs.
Oregano	Similar to marjoram but much stronger.	Tomatoes, lamb, pork, beef, chicken, salad dressings, bean soup, seafood, all types of vegetables,	Flavour can be combined with basil, bay, chives, cilantro, mint, parsley, and thyme.
Tarragon	Slight licorice flavour	Seafood, poultry, veal, and salad dressings.	Perfect with basil, bay, garlic, parsley, dill, and thyme.
Chives	Fine, onion-like flavour.	potatoes, vegetables, eggs, fish, soups, salads, sauces.	Blends well with basil, chervil, cilantro, and dill.
Rosemary	Tangy, pine-like flavour.	meats, vegetables, marinades,	Combines well with bay, garlic, oregano, parsley, sage, and thyme.
Thyme	Spicy but slightly sweet in flavour.	Chicken, veal, vegetables, marinades, soups, and stews,	Works well with basil, bay, chives, oregano, parsley, rosemary, sage, and tarragon.
Cilantro	Unique mint-like flavour and aroma.	Use with chicken, seafood, tomato and other sauces.	Can be blended with chives, garlic, oregano, and parsley.
Dill	Flavour is a bit sweet and has a flavour that’s slightly similar to caraway.	Seafood, chicken, salads, carrots, tomatoes, and eggs.	Goes with basil, bay, chives, garlic, mint, parsley, and tarragon.
Bay Leaves	Bay leaves have a strong aroma and sharp, bitter taste.	Usually used in soups, stews, meat, seafood and vegetables.	Can be mixed together with parsley, thyme, oregano, sage, and garlic.
Sage	Pungent and has a wood-like flavour.	Fatty meats, vegetables, veal.	Works well with other strong herbs such as bay, garlic, oregano, parsley, rosemary, and thyme.
Mint	Cool and refreshing flavour.	Lamb or mutton, veal, green or fruit salad, fish, poultry, tea or iced beverages.	Can be used together with basil, parsley, tarragon, and watercress.

And to make sure that your herbs stay at their freshest for up to 3 weeks, don't forget to store them in ourHerb Saver. Our Herb Saver comes with a water reservoir that can be easily topped up so your herbs stay fresh longer.

To easily and quickly remove the leaves of your herbs from the stem, you can also use ourHerb Stripper that has 8 different hole sizes to accommodate thick woody-stemmed herbs, to fine stemmed parsley.

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12 Herb Combinations That You Can Add To Your Meals

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12 Herb Combinations That You Can Add To Your Meals

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