Commonly used herbs and their applications in flavors

Here is a list of herbs that are commonly used and a detailed breakdown of applications for each herb in savory flavors, organized by protein and culinary use.

Core Principle:

• Basil, Mint family (cornmint, peppermint, spearmint, scotch mint), Marjoram, Tarragon are generally more delicate; add at the end of cooking or use fresh.
• Bay Laurel, Lovage, Oregano/Origanums, Rosemary, Sage family, Thyme, Winter Savory are robust; can be added early to withstand long cooking.

By Herb & Application

Basil

• Beef/Pork: Rare in slow-cooked dishes. Excellent finely chopped in meatballs, burgers, or as a fresh garnish for steak (especially with tomato-based sauces).
• Chicken/Turkey: Pairs beautifully with chicken—in creamy pan sauces, chopped in chicken salad, or under the skin when roasting.
• Ham/Bacon: Not a classic pair.
• Snacks: Key in savory bruschetta, herb-infused cheeses, and cracker spreads.
• Broth: Use in light, summer-style broths or court-bouillon for poaching.
• Condiments: The heart of pesto. Also in green herb mayonnaises, compound butters, and vinaigrettes.

Bay Laurel

• All Meats: A foundational braising and stewing herb. Add 1-2 dried leaves to pot roasts, beef bourguignon, coq au vin, and ham braising liquid.
• Broth: Essential in stocks, broths, bouquets garnis, and court-bouillon. Remove before serving.
• Condiments: Infused in pickling brines for vegetables, in vinegar for herbal notes.

Lovage

• All Meats: Tastes like intense, savory celery. Use in marinades and rubs for beef or pork. Excellent in chicken or turkey soups/stews.
• Broth: A powerhouse for adding depth to vegetable, chicken, and beef stocks.
• Condiments: Chop leaves into green sauces (like salsa verde), salad dressings, or seafood cocktail sauces for a savory punch.

Marjoram (sweeter, milder cousin of oregano)

• Beef/Pork: Wonderful in meatloaf, sausages, and pork roasts. Compliments liver pâté.
• Chicken/Turkey: Excellent in roast chicken seasoning, gravy, and dressings.
• Ham/Bacon: Good in bean soups with ham hocks.
• Snacks: Sprinkled on savory foccacia, flatbreads, or in cheese dips.
• Condiments: Blends well in herb butters for vegetables or rolls.

Mint Family (Cornmint, Peppermint, Spearmint, Scotch Mint)

• Lamb (not listed but classic), Beef: Spearmint in yogurt sauces for lamb or beef kebabs. Peppermint can be used sparingly in bold, spicy beef marinades (North African cuisine).
• Pork: Spearmint in Vietnamese-inspired pork noodle bowls or meatball wraps.
• Chicken: Spearmint in fresh chicken salads or yogurt-marinated chicken.
• Snacks: Incorporated into savory yogurt dips (tzatziki uses spearmint), and cheese pastries.
• Condiments: Spearmint is key in chutneys and some herb salsas.

Oregano & Origanums (Greek, Mexican, Greek Origanum)

• Beef: Essential in chili, Tex-Mex seasoned ground beef, and Greek beef stews (Stifado).
• Pork: Mexican oregano is key for carnitas, al pastor, and chorizo seasoning.
• Chicken: The defining herb for Greek roast chicken, Pollo alla Cacciatore, and marinades.
• Turkey: In zesty brines or dressings.
• Snacks: Sprinkled on pizza, nachos, and savory Greek pies (spanakopita).
• Condiments: Critical in Mexican salsa verde, adobo sauce, and Greek ladolemono.

Rosemary

• Beef/Pork: Perfect with roasted or grilled beef (strip loin) and pork (loin, chops). Add to beef stews.
• Chicken/Turkey: Robust partner for roast chicken and turkey. Infuse under the skin or in the cavity.
• Ham/Bacon: Add to the glaze or baking pan for ham.
• Snacks: Infused in olive oil for bread dipping, chopped in focaccia, or in savory shortbread.
• Broth: Adds a piney depth to beef or lamb stocks (use sparingly).
• Condiments: Steeped in vinegar or honey for glazes and dressings.

Sage Family (Dalmatian, Greek, Spanish, Savory, Summer, Winter)

• Pork: The classic pairing. In sausage, pork stuffing, roasted loin, and saltimbocca.
• Beef: In hearty beef stews and meat pies (especially Dalmatian sage).
• Chicken/Turkey: Browned in butter for chicken piccata sauce. Essential in poultry seasoning and Thanksgiving dressing.
• Ham/Bacon: Excellent in bean dishes cooked with ham. Fry leaves as a garnish.
• Broth: Winter or Dalmatian sage in rich turkey or chicken broths for stuffing.
• Condiments: Fried crispy as a garnish. In brown butter sauces, sage Derby cheese, and compound butters.

Savory (Summer & Winter)

• Beans/Legumes: "The bean herb." Add to any bean soup, stew, or cassoulet (with pork or ham).
• All Meats: Use like a milder thyme. In pork sausages, poultry seasoning, and meat stuffings. Winter savory is stronger.
• Broth: Enhances bean-based and vegetable broths.
• Condiments: In herb vinegars and mustard blends.

Tarragon (distinct anise/licorice flavor)

• Chicken: A premier pairing. In creamy sauces (Béarnaise), chicken salad, and roast chicken (à l'estragon).
• Beef/Pork: Finely chopped in steak tartare or cream sauces for pork tenderloin.
• Turkey: In creamy leftover turkey pot pies or salads.
• Condiments: Key in Béarnaise sauce, fines herbes blend, tartar sauce, and herb mustards.

Thyme (a universal savory workhorse)

• All Meats: Fundamental. In roasts, stews, braises, and marinades for beef, pork, chicken, turkey, and lamb. Lemon thyme especially good with poultry and fish.
• Ham/Bacon: In braising liquids for ham, or in collard greens cooked with bacon.
• Broth: The backbone of most stocks, broths, and bouquets garnis.
• Condiments: Steeped in honey for glazes, in compound butters, and in mignonette for oysters.
• Snacks: Added to cheese straws, savory popcorn seasoning, and cracker dough.

Quick-Reference Protein Guide

• Beef: Oregano, Rosemary, Thyme, Bay, Marjoram (for lighter dishes).
• Pork: Sage, Rosemary, Thyme, Marjoram, Oregano (Mexican), Savory.
• Chicken: Tarragon, Thyme, Rosemary, Oregano, Marjoram, Basil (fresh).
• Turkey: Sage, Thyme, Rosemary, Marjoram, Savory (in stuffing/dressing).
• Ham: Cloves (not listed) is classic, but Sage, Bay, Thyme, and Savory work in braises/beans.
• Bacon: Thyme, Sage (in bean dishes), Rosemary (for roasting/baking).
• Broth/Stock: Thyme, Bay, Parsley stems (not listed) are foundational. Add Lovage for depth, Rosemary/Sage sparingly for specific profiles.
• Condiments: Basil (pesto), Oregano (salsas), Tarragon (Béarnaise), Mint (yogurt sauce), Thyme (honey/vinegar).
• Snacks: Oregano (pizza), Rosemary (focaccia/oil), Basil (bruschetta), Sage (shortbread), Thyme (cheese straws).