Combining herbs Which herbs are a good match?

Which herbs are compatible? Food of the month May
The first herbs sprout in the garden and in the balcony box. Let's start in the fresh spring kitchen. But despite all the enthusiasm for the green leaves - they should not be used indiscriminately, but dosed with tact and above all combined.

Even in the choice of their partners from their own ranks herbs are very own. For example, watercress and woodruff are typical soloists because of their intense taste. Marjoram and oregano do not mix well. They are so similar to each other that they would overlap in taste. Rosemary and thyme, however, make a perfect pair of equal partners. In Mediterranean mixtures, on the other hand, rosemary should only be used sparingly, so that the other herbs have a chance to be perceived. Good all-rounders are parsley, pimpinelle and purslane. They blend well with most other herbs.

Which herbs fit together? Image: Jürgen Fälchle - fotolia

It can only be really complicated if the herbs are also to be matched to one or more main ingredients of a dish. Many a connection is so close and so coherent that it is well advised to experiment little. In bean dishes savory belongs to, to the fat roast Mugwort and to the spinach vegetables purslane. Borage is the herb of choice for cucumbers. In many vegetable dishes, on the other hand, a large selection of herbs is waiting to be used. Tomato salad, for example, tastes the same with basil, chervil, marjoram, oregano, pimpinelle or even sage every time, and different every time.

You can read more about her partner's choice of herbs in the aid-online section "Food of the Month": There you will also find business-related information on the production and ingredients of herbs, practical tips on purchasing, processing and preservation, and information on consumer protection. (Eva Neumann, aid)