HERB and SPICE CHART

While cooking with herbs and spices really have no hard and fast rules, there are however some time-honored ways of using them that seem to be traditional.

HERB/SPICE-----------------SUGGESTED USE---------------------
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Allspice~~~~~~~~~~~Stews, peaches, apple dishes and tomatoes.
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Anise~~~~~~~~~~~~~~Baked Goods, fruits, and some vegetables.
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Basil~~~~~~~~~~~~~~Tomatoes, fish, lamb and soups.
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Bay Leaf~~~~~~~~~~~Stocks, stews, soups, chicken & tuna.
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Cardamom~~~~~~~~~~~Baking, good cinnamon substitute.
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Chervil~~~~~~~~~~~~Asparagus, eggplant, mushrooms, fish, poultry.
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Chives~~~~~~~~~~~~~Eggs, salads, baked potatoes and soups.
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Cinnamon~~~~~~~~~~~Baked goods, rice pudding, coffee, Mexican food.
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Clove~~~~~~~~~~~~~~Sweet baking, sweet potatoes, apples, hot teas.
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Coriander~~~~~~~~~~Indian and curried foods, rice pilaf, chicken.
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Cumin~~~~~~~~~~~~~~Chili, curries, brown rice, black beans.
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Dill~~~~~~~~~~~~~~~Fish, eggs, potatoes, pasta salads and squash.
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Fennel~~~~~~~~~~~~~Seafood, pork, squash, beets and pasta sauces.
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Ginger~~~~~~~~~~~~~Winter fruits, Oriental dishes, carrots, hot teas.
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Marjoram~~~~~~~~~~~Vegetable soups, fish, poultry, most meats.(oregano substitute)
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Mint~~~~~~~~~~~~~~~Roast lamb, hot/cold teas, fruit dishes and salads.
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Nutmeg~~~~~~~~~~~~~Spinach, sweet potatoes, squash, cream soups, baked goods.
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Oregano~~~~~~~~~~~~Tomato dishes, vegetable juices, broiled fish, greek dishes.
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Parsley~~~~~~~~~~~~Eggs, meats, fish, cream cheese.
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Paprika~~~~~~~~~~~~Egg salad, pasta salad, fish, cajun cooking.
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Rosemary~~~~~~~~~~~Lamb, beef, roasted potatoes, grilled foods, eggplant, tomatoes.
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Sage~~~~~~~~~~~~~~~Pork, stuffings, squash, cornbread, stewed peaches.
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Tarragon~~~~~~~~~~~Eggs, chicken, crab, mushrooms, herb vinegars, french sauces.
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Thyme~~~~~~~~~~~~~~Chowders, soups, stews, stuffings, meatloaf, cheese & grilled food
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