Recently, I noticed that we grow anything in our gardens, and we use the fruits of our labors in the kitchen one-sidedly. For example, in spicy herbs, we are in most cases little advanced. The most painful question is not how to collect and dry, but who to put where and at least not spoil the dish, but preferably - to make it better. So we systematize the inhabitants of our acres as kitchen spices. Let's start with soups, which are very popular in our country.
Herbs such as savory, chervil, garlic, lovage (both root and herbs and fruits), marjoram, parsley (herbs and root), rosemary, celery (herbs and root), thyme, juniper fruits are more or less versatile. and goes well with many soups. Nevertheless, they are represented by recipes from the cuisines of different nations, and the seasonings for them are somewhat different.
Vegetable soups, especially from Italian cuisine, can make basil, rosemary, thyme more delicious. Pea soups are combined with such plants as basil, garden marjoram, borage, dill, marjoram, mint, rosemary, parsley.
You can add cumin, laurel and parsley to potato soups, basil, dill, tarragon, marjoram, oregano, thyme into tomato soups.
Fish stands in the kitchen separately from other products. Even soups from it are seasoned differently from others. General recommendations for fish dishes: basil, dill (fruits and especially herbs), fennel (fruits), chervil, cumin, laurel, lovage (herbs and fruits), marjoram, lemon balm, chives, thyme.
All of the above, plus garden savory, tarragon, are suitable for grilled fish. Salmon and salmon are aristocrats of the fish world, and dill seeds and herbs, as well as rosemary, are ideal for them.
Sea reptiles, which are coquettishly called "sea fruits" in European languages, are combined with basil, dill, tarragon, fennel seeds, laurel, marjoram, thyme, rosemary. Soups are suitable for garden savory, tarragon, lovage, sage (but not much), lavrushka, thyme.
Game and poultry dishes are very individual, so here are not general, but quite specific recommendations. Even individual parts of the carcass are combined with different spices.
Hare and rabbit can be seasoned with basil, lovage seeds, laurel, marjoram, rosemary, sage and juniper fruits (especially the hare). Sage and juniper are good at fighting off odors. Therefore, they are added to wild boar and bear meat, and to other trophies, especially if they are already of old age and males.
Pigeons are seasoned with rosemary, thyme and juniper berries.
The chicken is more democratic and, depending on the recipe, withstands most of the common spicy herbs: garden savory, tarragon, fennel, lemon balm, marjoram, parsley, rosemary, thyme. Several times I even made chicken, or rather just breasts, in orange juice with cinnamon and cloves. Also very tasty. But the legs with cinnamon and cloves were awful.
Duck is cooked with tarragon, laurel, marjoram, rosemary, sage.
The goose is a noble comrade and good in itself. Therefore, the list of seasonings is not long: fennel, marjoram, sage.
Turkey meat can be cooked with tarragon, marjoram, parsley, sage, and thyme.
Meat dishes cannot be generalized either. Beef is combined with a large number of all kinds of herbs: basil, garden savory, tarragon, chervil, cumin, garlic, lovage (both root and herbs), bay leaf, marjoram, mint, oregano, parsley, rosemary, sage, thyme.
Lamb is seasoned with such herbs as basil, dill, garden savory, chervil, lovage, marjoram, lemon balm, mint, parsley, rosemary, thyme.
Fennel (both fruits and herbs), chervil, coriander, lovage, marjoram, rosemary, sage and thyme are added to pork.
Separate recommendations for "seasoning" the ham: lovage, marjoram, mint, oregano, parsley, mustard, juniper berries. Baked ham seasoned with Chernobyl wormwood is very good.
Basil, dill, marjoram, sage can be added to the liver and pates from it.
There is also a wide range of types for egg and cheese dishes. Directly for egg dishes - basil, dill, tarragon, chervil, parsley, chives. We are talking about salads from boiled eggs and stuffing the same boiled eggs. To scrambled eggs and scrambled eggs - all of the above plus oregano and marjoram.
Hard cheeses respect dill seeds, caraway seeds, cucumber, sage. Garden savory, dill seeds, fennel, chervil, caraway seeds, marjoram, mint, rosemary, sage, thyme, chives are suitable for soft cheeses. Fondue is seasoned with basil, garlic, mint. Basil, tarragon, marjoram, parsley are added to cheese biscuits, buns, bread.
Vegetable dishes are also very diverse, so let's be specific. Let's start with cabbage, which is the most common vegetable in our country. White cabbage loves garden savory, borage, dill seeds, caraway seeds, marjoram, mint, oregano, parsley, sage, fragrant myrrh, thyme. They are added when fermenting, stewing, preparing pie filling.
Cauliflower respects greens and dill seeds, fennel, rosemary, chives. In recent years, red cabbage has finally been appreciated. For her, stock up on savory, dill, sage.
Celery root will "improve" tarragon, chervil, parsley.
And a few words about the exotics of our table. Tarragon, garden savory, laurel are used for artichoke. Asparagus will favorably accept dill, tarragon, chervil, lemon balm, chives. Avocado is combined with dill, tarragon, marjoram.
Naturally, all of the above is not a dogma, but a guide to action. My advice is to experiment, combine different seasonings. And discoveries are sure to await you along the way.