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Herbal NutritionAN HERBAL PALETTE:Basil: great with tomatoes, grains, vegetables, chicken, fish, potatoes Chives: mild onion flavor, good with salads, omelets, soups, potatoes, veggies Cilantro: typical in salsas but good with yogurt dishes, potatoes, salads, soups Dill: goes with starches like pasta and potatoes, salads, seafood, fish, pickles, Greek dishes Parsley: goes with just about everything – soups, salads, grains, meat marinades, vegetables Rosemary: piney flavor is assertive; good on chicken, in meat marinades, especially those with balsamic vinegar; olive oil dipping oils with herbs; and is a good companion to garlic, thyme, and parsley. Wonderful with lamb and grains. Savory: the bean herb – any legume is enhanced by the use of savory; salad dressings, soups, stews Oregano: Good with Italian dishes, bean soups, squash, beef, salads and grains Sage: along with stuffings, good in onion dishes, breads, with poultry, beans, pastas and potatoes. Herbal Nutrition basic education.
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