Preparation:
You may use any of the recommended seasonings alone or try combining two herbs in a dish, keeping in mind that intense flavors can overpower more subtle ones.
Artichokes: dill, curry powder, or mustard
Asparagus: dill or nutmeg
Avocado: chili powder, cilantro, or mustard
Beets: mustard, ginger, or caraway
Broccoli: nutmeg, oregano, or paprika
Brussels sprouts: dill, mustard, or celery seed
Cabbage: curry powder, dill, or celery seed
Carrots: anise, chives, or dill
Cauliflower: tarragon, cilantro, rosemary, or cumin
Corn: cumin, sage, or chili powder
Cucumber: dill, basil, mint, or chives
Eggplant: curry powder, basil, or oregano
Green beans: tarragon, ginger or dill
Leeks: rosemary, mustard, or tarragon
Mushrooms: thyme, paprika, or nutmeg
Onions: sorrel, fennel seed, or curry powder
Peas: mint, tarragon, or ginger
Peppers: thyme, oregano, or cumin
Potatoes: dill, parsley, caraway, or chives
Spinach: nutmeg, mustard, or oregano
Summer squash: basil, cilantro, or anise seed
Sweet potatoes: cinnamon, cloves, nutmeg, or ginger
Tomatoes: dill, basil, chives, or oregano
Winter squash: sage, curry powder, or ginger |
