BASIL:
Chicken, Fish, Pesto, Soup, Tomatoes, and Salad
BAY LEAF:
Meats, Soups, Gumbos and Stews (Remove before serving)
BOUQUET GARNI TO FLAVOR STOCKS:
It consists of three stalks of parsley, one sprig of thyme and one bay leaf tied together with string or enclosed in cheesecloth for easy removal when the stock has reduced.
CHERVIL:
All Meat or Fish, Vegetables, Soup, Eggs
CHIVES:
Anything that needs a mild onion flavor
CILANTRO:
Pork, Chicken, Tomatoes, Salsas, Chutneys, and Salad
DILL:
Fish, Salad, Potatoes, Cabbage, Cucumbers, Green Beans, and Tomatoes
FRENCH HERBS DE PROVENCE:
Contains about equal parts of oregano, basil, fennel, savory, thyme, marjoram, rosemary and lavender
ITALIAN SEASONING:
Usually contains all or some of the following herbs: parsley, oregano, basil, fennel, rosemary, thyme and bay leaf.
LEMONGRASS:
Asian Stir-Fries, Seafood, and Marinades for Meat, Curries
MARJORAM:
Meats, Seafood, Eggplant, Tomatoes, Greens, Chili
MEXICAN MINT MARIGOLD:
Chicken, Green beans, Beets
MEXICAN SEASONING:
Usually contains oregano and cilantro along with the spicy cumin and chili peppers.
MINT:
Tea, Desserts, Lamb, Fish, and Salad
OREGANO:
Meats, Seafood, Eggplant, Tomatoes, Greens, Chili
PARSLEY:
All Meat or Fish, Vegetables, Soup, Eggs
ROSEMARY:
Beef, Poultry, Fish, Potatoes, Corn, Peas, Bread, and Soup
SAGE:
Pork, Dried Beans, Cheese, Eggs, Bread Stuffing, Carrots, and Potatoes
SALAD BURNETT:
(Tastes like cucumbers) Salad, Tomatoes
SAVORY:
Beef, Pork, Fish, Asparagus, Green Beans, Carrots, Corn
TARRAGON:
Chicken, Green beans, Beets
THYME:
Beef, Pork, Fish, Asparagus, Green Beans, Carrots, Corn
Article Reformatted By: Recipe Spy
Source: http://txmg.org/williamson/files/WCMGA_NewsletterOct07.pdf