When you want to start experimenting with creating your own recipes it is a good idea to have a general guideline regarding which herbs best complement which ingredients. Just as centuries of taste experimentation have led to classic food and wine pairings, the same experimental process over the course of time has led to standard pairings for herbs and meats and vegetables.

If you only use dried herbs, many of the bottles will have recommended pairings.  But, if you are like many people (myself included) who prefer the freshness and intensity of flavor that you get when slicing up fresh herbs a general guideline will prevent you from tossing the wrong herb into the mix.  I like to grow my own as much as possible but a little tip if you buy fresh herbs at the store is to take them out of their packaging and place their stems in a glass of water in the refrigerator, bouquet-style.  You’llj be amazed how much longer they stay fresh.

• Basil-Basil is classicly paired with tomatoes, either in tomato sauce or a Caprese salad.  It also pairs well with mild cheeses, eggs,nuts and vegetables.  Of course, it is the main ingredient in pesto sauce as well.
• Dill-Most commonly paired with fish, especially in conjunction with lemon juice. It plays well with cucumbers as well so is used in pickling and also in the Greek style cucumber, yogurt and dill combos that are so good on a hot summer day.
• Marjoram-Is extremely flexible, but best with eggs, vegetables and lamb.  It takes almost any vegetable based dish to the next level, whether that is soup, salad or roasted mushrooms.
• Oregano-Essential in Italian cooking and it pairs well with hearty dishes and tomatoes.  Game, fish and blue cheese all pair well with it and it is nearly mandatory in pizza sauce.  Meaty soups and pastas are ideal for sprinkles of oregano, but always near the end of cooking time, it can lend a bitter flavor if overcooked.
• Parsley-Always the kind with the flat leaves. Fantastic with meats, especially beef and game, including meat sauces. It works well with stronger vegetables as well, like asparagus, onions and mushrooms and is partnered well with tomatoes also.
• Rosemary-Blends with virtually every kind of meat and seafood available, from chicken to aged beef and lamb.  It is fantastic with potatoes, garlic, tomatoes and fennel.
• Sage-Firstly, is significantly better fresh.  It works with all kinds of poultry, game and pork, and is better with veal than beef.  It also works very well with citrus flavors.
• Tarragon-is ideal with any egg or mayonnaise based sauce, especially if the sauce is to be used with fish.  Mushrooms, poultry and tomatoes also pair well with it, it is fairly delicate so should not be over cooked.
• Thyme-Blends with nearly all fruits and vegetables, especially those with a fairly high sugar content, and happens to be the only herb I use in my fig and plum sauce.

HAPPY EXPERIMENTING!!!!