Favorite Herb Combinations

Try these different herb combinations to create flavorful butters, vegetables and meats.

| August/September 2013

  • Use fresh herbs to make compound butter.
    Photo By Linda Thompson

We asked members of our Facebook community to tell us their favorite herb combinations to add an extra depth of flavor. Their creative responses made us all hungry.

Herbed Butter: We mix minced herbs (sage, rosemary, chives, etc.) into softened butter, roll the mixture into a log inside parchment paper, then store the paper-wrapped logs stacked in a freezer bag within a plastic container. Having this compound butter to spread on biscuits, potatoes, bread and steaks is a luxury all year long. — Angela Clouse Johnson

Herbed Vinegars and Salts: I make herbal vinegars and dry as many herbs as possible for use later in the year. My favorite way of using herbs in everyday cooking and baking is to grind up a blend of dried herbs and add it to salt. It not only cuts my salt intake in half (half herb, half salt), but also introduces a hint of flavor right at serving time. — Michelle Van Boven

Grilled Goodness: I like to use rosemary, basil and oregano on my grilled vegetables — potatoes and summer squash especially. Just slice the vegetables, brush olive oil on the flat sides, press the oiled slices into the chopped herbs, and grill as usual. The flavor is delightful. — Karen Brown

Basil and Tomatoes: I love fresh basil added to Roma tomatoes. I cut the tomatoes, cover them with slices of fresh mozzarella cheese, add a dash of salt and pepper, and then add freshly chopped basil leaves on top. Drizzle with a little olive oil and voilà! It’s amazing. — Joy Gaymer-Moore

Herbal Tea and Salad Dressing: I add all kinds of herbs to my salad dressings. I also dry and freeze herbs — some we drink as teas. Nettles and yarrow are our favorites. — Edyta Blaszczuk Schranz

6/9/2014 11:53:59 AM

We use various herbs and spices in our cooking of course but when I grill my go to flavor helpers are; freshly rubbed sage, black pepper, a little salt, and a marinade I make using red wine vinegar, sage, and cayenne peppers.

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