Herbs and veggies are natural BFFs. Here are 10 recipes that bring out the best in each!
Sweet basil is best known for its use in pesto and with tomatoes (which aren't a veggie). But basil is a super versatile herb that pairs well with many veggies including corn and eggplant.
Fragrant dill is often used in sauces served with salmon and in pickling, but it’s also a fantastic herb that pairs well with cucumbers, cabbage and more.
Marjoram is a lot like oregano, though milder and sweeter. And no, they aren’t the same thing. It pairs particularly well with green beans.
Parsley isn’t just a garnish and it’s not just for sauces. In fact, it’s fantastic on potatoes.
Rosemary is a fabulous herb, that looks and smells distinctively pine-y. And I love it. It goes well with many vegetables including sweet potatoes. And the woody stems can be used as skewers.
Sage is a warm-flavored herb that pairs perfectly with squashes like butternut and pumpkin, as well as sweet potatoes.
With a sweet anise-ish flavor, tarragon flavors vinegars and dressings beautifully. And it pairs well with veggies like peas and beans.
The delicate little leaves of thyme are so easy to work with, and they are fabulous in everything from sauces to vegetable soups.Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.