Cooking with herbs isn't difficult. Herbs add flavor to the food and make it nutritious. Both fresh and dried herbs can be used for cooking. Fresh herbs should be used three times more than the dried herb. Unlike dried herbs, fresh herbs are usually added toward the end in cooked dishes to preserve their flavor. Here is a combination of some herbs and food.
- Basil: Goes well with tomatoes
- Cilantro: Fine with salsas and tomatoes
- Chives: In dips, with potatoes and tomatoes
- Dill: With carrots and fish
- Mint: With carrots, fruit salads, peas and tea
- Oregano: All capsicums and tomatoes
- Parsley: With Potatoes
- Rosemary: With chicken, fish, lamb, soups, roasted potatoes, stews and tomatoes
- Thyme: With eggs, chicken, potatoes and tomatoes
