Herbs are like people: each has its own personality and style. Think about that when you’re playing matchmaker with herbs and food. There’s nothing wrong with experimenting to discover what these natural marriages are, but since almost every traditional cuisine has done the work before you, why reinvent the wheel? Before you start experimenting, get to know the particular flavor nuances of herbs by first using them in time-honored ways. Then be guided by your own creativity and taste. Here are a few of my favorite herb and food combinations to get you started.

罗勒

• 制作一个莎莎酱，切成丁的成熟黄色和红色西红柿，红洋葱，新鲜或熏制的马苏里拉奶酪，切碎的罗勒叶和果味橄榄油，可在辣椒饼上食用。
• 切碎柑橘类水果，葱和罗勒叶，以享用金枪鱼和玛希·马希（Mahi-Mahi）等烤鱼。
• 制作罗勒黄油，然后在烤或烤玉米之前将其涂抹在果壳下。

泰国罗勒具有强烈的茴香味和紫色的茎。

• 尝试将泰国罗勒与椰奶和柠檬草和贝类调味料混合。

湾

我更喜欢地中海而不是加利福尼亚湾。食用前从盘子上取出贝叶

• Add bay leaves to slow-cooked sauces, stocks, seafood poaching liquid, or cream- and cheese-based sauces.
• 在烧烤前，将新鲜的贝叶（将它们浸入冷水中以软化以软化）。
• Poach pears in red- or white-wine syrup flavored with bay leaves and a strip of orange zest or lemon zest.

细叶芹

• Try chervil with its relative, the carrot, in a cream of carrot soup or with sautéed carrots and shallots.
• Make a sauce for red snapper with chopped tomatoes, shallots, olive oil, and chervil.

香菜

• Add chopped cilantro to tomato-, chile-, and fruit-based salsas to accompany grilled meats, fish, and poultry.
• Make a curried chicken salad with celery, apples, and chopped cilantro leaves.
• 搅拌蔬菜和牛肉，用酱油，芝麻油，新鲜的姜和切碎的香菜制成酱汁。

Dill

• Make a sauce of mustard, oil, sugar, salt, dill, and a dash of cider vinegar to serve with gravlax, cold-smoked salmon, or shrimp.
• Add chopped dill to mayonnaise-based salads like potato salad, egg salad, or salade russe (cooked vegetables dressed first in vinaigrette, drained, and tossed with dill mayonnaise).

epazote

• 将epazote添加到像黑豆这样的墨西哥菜肴中；您会发现它的类似松节油的味道（相信我，它会在您身上生长）可以减少豆类的重量，并有助于抵消肠胃气胀。

Lemon verbena

• 制作柠檬马黄油，将烤虾，扇贝或温和的鱼类制作，例如红鲷鱼，鲈鱼或石斑鱼。
• Flavor iced tea with lemon verbena and lime.
• Crush a few leaves and put them in a steamer basket with chicken or fish for a lightly perfumed dish.

Marjoram

• 将蒸的绿豆与温和加热的奶油，柠檬皮和Marjoram拌匀。
• Use marjoram in mustard sauces or tomato sauces for stewed rabbit dishes or to season chicken or pork sausages.

或egano

• Cook ground lamb with tomato, red wine, and oregano, top with a cheese-laced creamy custard sauce, and then bake for Greek moussaka.
• 制作橄榄油，红葡萄酒醋，柠檬汁和切碎的牛至的醋；用蔬菜，羊乳酪，番茄，卡拉马塔橄榄和鸡蛋楔子拌入经典的希腊沙拉。

香菜

• Make a chicken salad with lemon zest, toasted pine nuts, currants, chopped parsley, and mayonnaise.
• 制作gremolata，是切碎的平叶欧芹，大蒜，柠檬皮和橙皮的混合物，并用白葡萄酒蒸的炖小牛肉柄或蛤lam。
• 制作一个persillade，将切碎的欧芹和大蒜切成薄片的组合，然后撒上煎土豆，搭配烤牛排。

迷迭香

• Brush toasted bread with olive oil and finely chopped rosemary before topping with fresh goat cheese, white bean spread, or eggplant caponata.
• 在烧烤或烘烤之前，在陈年的牛肉或野鸟上擦切碎的迷迭香。
• Stuff a chicken with a few rosemary sprigs, a quartered lemon, and a handful of peeled garlic cloves, roast, and squeeze the lemon over the chicken before serving.

智者

• 对于普口酱，并轻轻加热浓奶油，豌豆，鼠尾草，肉豆蔻，磨碎的帕尔玛干酪和薄饼条。或将鼠尾草叶加入奶油贝卡梅尔酱中，然后与Penne和Prosciutto烘烤。
• Rub a mixture of chopped sage leaves, crushed black peppercorns, olive oil, and sea salt on pork or veal before roasting or grilling.

Spearmint

• 用西红柿，黄瓜和切碎的薄荷制成黎巴嫩烤皮塔饼沙拉。
• Add lots of spearmint to tea generously sweetened with sugar, as the Moroccans do.
• Combine mint with chocolate for a cool note in desserts like mint chocolate chip ice cream, flourless chocolate cake with mint-infused custard sauce (crush the mint leaves and steep in the hot milk before making the custard), or mint-frosted brownies.

Summer savory

• Make a gratin of flageolet beans, sautéed onions or shallots, carrots, sprigs of summer savory, and chicken stock. Top with breadcrumbs and more summer savory and bake in a slow oven.

龙蒿

• Make a julienne of carrot salad and dress with tarragon leaves, fresh lemon juice, Dijon mustard, chopped shallots, and a light-tasting olive oil.
• Toss tarragon leaves with fresh sliced white mushrooms, snipped chives, sherry vinegar, and a mild oil like canola.
• Flavor hollandaise sauce with a reduction of wine vinegar, tarragon, and shallots (basically a béarnaise), and serve with pan-seared steak.

Thyme

• Mash chopped thyme with Roquefort cheese and chopped walnuts and serve with grilled steak.
• Cook sprigs of thyme with French green lentils and use as a bed for sautéed or grilled salmon.