GUIDE TO HERB & VEGETABLE & MEAT COMBINATIONS

Carrots: marjoram, rosemary, sage
Corn: Parsley
Green Beans: dill, marjoram, oregano, tarragon, thyme
Peas: marjoram, parsley, sage
Potatoes: dill, garlic, parsley, sage
Summer squash: marjoram, rosemary, sage
Tamatoes: basil, dill, marjoram, oregano, parsley
Beef: marjoram, sage, thyme
Lamb: garlic, rosemary, mint
Pork: garlic, sage, oregano
Chicken: marjoram, oregano, rosemary, sage, tarragon, thyme
Fish: dill, marjoram

COOKING WITH FRESH HERBS
Adding fresh herbs to foods is a quick way to transform ordinary meals into extraordinary meals. Here's how:

A general guideline is to use three times as much fresh herbs as you would use of a dried herb in a recipe. You'll often be more successful substituting fresh herbs for dried herbs, rather than the other way around.

Purchase fresh herbs close to the time you plan to use them.

Store fresh herbs in an open or perforated plastic bag in a refrigerator crisper drawer for a few days.

Wash herbs when you're ready to use them. Wash smaller amounts of herbs thoroughly under running water. Shake off moisture or spin dry in a salad spinner. Pat off any remaining moisture with a clean paper towel.

When washing a larger amount of herbs, treat them as you would salad greens. Place in a clean sink or deep bowl filled with cold water & swish around. Lift from the water & transfer to another bowl so dirt & grit remain in the water. Pour out the water; repeat the washing process in clean water until dirt & grit are gone and the water is clear.

Unless otherwise directed, mince herbs into tiny pieces. Chop with a chef's knife on a cutting board or snip with kitchen scissors.

Unlike dried herbs, fresh herbs are usually added toward the end in cooked dishes to preserve their flavor. Add the more delicate herbs - basil, chives, cilantro, dill leaves, parsley, marjoram & mint - a minute or two before the end of cooking or sprinkle them on the food before it's served. The less delicate herbs, such as dill seeds, oregano, rosemary, tarragon & thyme, can be added about the last 20 minutes of cooking.

The above information is from Alice Henneman, MS, RD University of Nebraska-Lincoln Extension in Lancaster County.