Garden Herb Pairings
Basil*
Basil & Chicken – chicken offers a neutral canvas that is known to absorb and highlight the flavour of the bright, flavorful and almost and peppery basil. It can cut through the fat and offer a tantalizing aroma. Consider a basil mayonnaise or an chicken alfredo with generous fresh basil.
Basil & Coconut – Rich and fatty, think of this combination with coconut milk in curries with a fresh basil acting as a strong counterpoint to those heavier flavors. Essentially a contrast and compliment situation. Additionally, try Thai Basil for an interesting twist.
Basil & Goat Cheese – The tangy, rich creaminess of goat cheese is countered by the sweetness and floral notes of this edible. Get creative with this garden herb pairing by whipping the two together for a lovely crostini spread.
Basil & Tomato – Such a classic combination, the sweet and sour notes of the tomato meet the lovely spicy flavour of fresh basil. Enhanced with a bit of salt and cheese like mozzarella and burrata and you have a heavenly combination.
Basil & Walnut – The walnuts bring an earthy, rich and deep flavouring. It’s lifted and amplified by the pleasing sweet freshness of the herb. Merge the two in a pesto for an alternative to pine nuts.
Basil & Watermelon – The perfect summer salad, especially with the added bonus of feta and lime juice. Basil acts the herbal backbone, balancing the sweet and saltiness of the other ingredients.
*Julie Notes: Basil should always be torn as opposed to cut. This separates the cells rather than rupturing them and keeps the aroma and essential oils better contained for that fresh bite we all look for.
Thyme
Thyme & Beef – Often the final addition to a stew, this partnership extends past the pot as the essential oils found in thyme are fat soluble. This means that the beef fat of cooked meat will actually bind together with the earthy, subtle citrus notes of the thyme elevating the flavour of the former. It holds up well to being simmered for hours but is gentle enough not to overpower cuts like tender steaks.
Thyme & Olive – Hailing from the same geographical locations, these are both products of the Mediterranean. It’s no wonder then that they are a match made in heaven. Fragrant, robust thyme provides a lovely contrast to the heavy, satly and complexity of the olive. Try a feta bake with fresh green olives and lots of the garden herb.
Thyme & Strawberries – Expect a depth and freshness from this herb combined with the sweetness and fruitiness of the strawberry. It’s balanced and refreshing and can be whipped with a feta or goat cheese for a further culinary delight.
Parsley
Parsley & Bacon – Heavy fatty richness of bacon is met with the fresh, almost grassy palate cleanser of parsley. Undeniably good, especially when the parsley is incorporated in a sauce of sorts to meet the meat.
Pasley & Blueberries – Maybe not a duo that would quickly come to mind, but this is a brilliant sweet and savoury mix that should be tried at least once. Try a salsa with the two or added to vanilla ice cream.
Parsley & Garlic – Ever heard of persillade? This is a French seasoning and sauce base made by combining finely chopped fresh parsley with the same preparation of garlic. This combination is well known in the culinary world, the minerality of the parsley with the tang and pungency of the garlic.
Parsley & Mushroom – This garden herb and fungi partnerships see a lovely grassy note contrasted by the earthy and rich tones of the mushroom. Particularly delicious when fried via butter or a EVOO with a dash of garlic for a full and flavourful dish.
Parsley & White Fish – White fish has more of a mild flavour profile and so here we see the parsley enhancing the savoury notes with its slightly grassy and clean flavouring.
Rosemary
Rosemary & Apricot – Especially dried apricots, when paired with rosemary they are revitalized. The honey-like sweetness is balanced by the earthy, woody and pine/almost minty undertones.
Rosemary & Blue Cheese – The latter is not for everyone, but if you are a fan of blue cheese, definitely worth trying. Blue cheese is salty, it’s sharp, tangy and intense. Combine that with the robust, earthy notes of rosemary for a striking balance.
Rosemary & Chocolate – Considered a pine or evergreen flavor, with notes of woody, eucalyptus and mint, it’s a surprising and tantalizing pairing brightening the heavy and rich notes of chocolate. We’d recommend a dark chocolate for the best balance as a milk or semi sweet chocolate overpower with the sweetness.
Rosemary & Lamb – Another example where the fattiness of meat is alleviated by the fresh, bittersweet qualities of a garden herb. Lamb can take on a gamier taste, but pair these to to help offset that tendency. Additionally we adore lamb sausages stuffed with loads of fresh rosemary for the same reason.
We hope you can expand your palette and enjoy some of these garden herb pairings this season. For more things home and garden, keep reading the Wild Blog. P.s., if you don’t already, be sure to follow us on Pinterest and Instagram.