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How do you know which herbs and spices to use with which vegetables?
If you are going for a certain ethnic flavor profile, there are combinations of herbs and spices that make it easy. If you just want to enhance the flavor of the veggies, however, it may be more difficult to know which to use.1. Artichokes
Artichokes pair well with bay leaf, garlic, coriander, paprika and parsley.
2. Asparagus
Asparagus has a strong flavor and pairs well with basil, curry, dill, marjoram, mustard, nutmeg, oregano, rosemary and tarragon.
3. Beets
Beets are sweet and earthy. They pair well with spicy, fragrant and warm herbs and spices. Use basil, caraway, chives, cloves, coriander, cumin, dill, ginger, fennel, allspice, sage, thyme and tarragon.
4. Broccoli
Broccoli, broccolini and broccoli rabe are all grassy and verdant vegetables. You can use pretty much any herbs and spices with them and not go wrong. They pair best with basil, chives, curry, dill, garlic, ginger, marjoram, oregano, red pepper flakes, rosemary, sage, tarragon and thyme.
5. Brussels Sprouts
These little tiny cabbages are so cute and so delicious, especially baby sprouts. It’s not their fault that so many people cook them wrong and they end up gray, mushy and smelly. Pair Brussels sprouts with caraway, garlic, marjoram, mustard, nutmeg, oregano, parsley, rosemary and thyme.
6. Cabbage
Cabbage has a mild flavor so it can really use some help with herbs and spices. Try flavoring cabbage with bay leaf, caraway, chives, coriander, curry, dill, fennel, garlic, ginger, marjoram, mint, nutmeg, parsley, and thyme.
7. Carrots
Carrots are naturally sweet and pair well with both mild and strong flavors. Use basil, cinnamon, coriander, cumin, curry, dill, fennel, garlic, ginger, mace, nutmeg, paprika, parsley, rosemary, sage, and thyme.
8. Cauliflower
Cauliflower has a very mild taste. It takes on the flavors of whatever it is cooked with so add lots of flavor. Cook cauliflower with any herbs and spices you like. Try it with basil, coriander, cumin, dill, fennel, garlic, ginger, mint, nutmeg, oregano, paprika, parsley, tarragon, and thyme.
9. Corn
Corn is sweet, mild and tastes best with bright herbs and hot spices. Pair corn with dill, basil, rosemary, thyme, garlic, cilantro, sage, and paprika.
10. Celeriac
Celeriac, also called celery root, has a mild, grassy taste. It pairs well with allspice, basil, coriander, fennel, marjoram, nutmeg, paprika and thyme.
11. Cucumber
Cucumbers are mild and watery. They can be paired with light and refreshing or hot and spicy herbs and spices. Prepare cucumbers with basil, chives, dill, coriander, parsley, tarragon, rosemary, mustard, garlic, and mint.
12. Eggplant
Eggplant is rich and flavorful on its own but it’s even better with strong herbs and spices. Combine eggplant with basil, garlic, ginger, oregano, parsley, cilantro, curry, mint, and sage.
13. Green Beans
Green beans don’t need a lot of help but you can use herbs and spices to make them simply fresh and flavorful or hot and spicy. Flavor green beans with basil, chives, dill, nutmeg, garlic, pepper, mustard, oregano, red pepper flakes, rosemary, and thyme.
14. Leafy Greens
The category of leafy greens is quite large and includes kale, Swiss chard, collard greens and mustard greens, just to name a few. Pair greens with basil, bay leaf, coriander, garlic, ginger, red pepper flakes, marjoram, oregano, nutmeg, and rosemary.
15. Leeks
Leeks are relatives of onions and garlic, but they have a milder taste than either of them. Pair them with bay leaf, celery salt, dill, mustard, nutmeg, paprika, parsley, sage, and thyme.
16. Mushrooms
Mushrooms are rich, earthy and meaty. They have definite strong flavors that can be brightened up with herbs or spiced up with hotter spices. Pair mushrooms with garlic, thyme, ginger, cumin, curry, coriander, pepper, red pepper flakes, and parsley.
17. Parsnips
Parsnips look like carrots that have all the color drained out of them. They are nutty, spicy and starchy. Pair them with chives, fennel seeds, parsley, thyme, and coriander.
18. Peas
Peas are mild and sweet They pair well with dill, mint, parsley, sage, basil, marjoram, nutmeg, onion and curry.
19. Potatoes
Potatoes work well with any herbs and spices. Pair them with basil, garlic, red pepper flakes, mustard, paprika, pepper, rosemary, thyme, oregano and sage.
20. Pumpkin and Winter Squash
Pumpkin and winter squash are on the sweet side so they do best with warm, spicy flavors. Pair them with basil, curry, cumin, coriander, garlic, ginger, allspice, nutmeg, cinnamon, paprika, thyme, rosemary, sage, curry and parsley.
21. Radishes
Radishes are crunchy and peppery. There is a wide variety of sizes, shapes, and colors including white daikon. Enhance the flavor of radishes with basil, chives, dill, garlic, mint, and parsley.
22. Spinach
Spinach has a strong flavor and does well with strong herbs and spices. Use spinach with basil, dill, chives, garlic, ginger, nutmeg, allspice, red pepper flakes, and thyme.
23. Sweet Potatoes
Sweet potatoes are, as their name suggests, sweet. They do well with warm and spicy flavors. Cook them with allspice, cinnamon, garlic, ginger, red pepper flakes, paprika, thyme, sage and nutmeg.
24. Tomatoes
Tomatoes are mild and sweet. They are delicious as is or with just a touch of salt but they can also be jazzed up with herbs and spices. Eat tomatoes with basil, cilantro, chives, dill, garlic, mint, curry, paprika, pepper, rosemary, oregano, parsley, thyme, red pepper flakes, fennel and tarragon.
25. Zucchini
Zucchini, or summer squash, is very mild and takes on the flavor of whatever it cooks with. Enhance the flavor of zucchini with basil, chives, dill, marjoram, onions, oregano, red pepper flakes, garlic, coriander, pepper and thyme.
These vegetable-spice pairings are suggestions. Don’t be afraid to experiment and come up with your own favorite combinations. When you enhance the flavor of your veggie dishes with herbs and spices, you’ll never have to be reminded to eat your vegetables again.
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