Recipes 2009
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Herbs for Fish:

General: alexanders, basil, bay, caraway, chervil, chives, dill, fennel, lemon balm, lemon thyme, lovage, marjoram, mint, parsley

Baked or grilled: all the above plus savory, tarragon, thyme

Oily fish: fennel, dill

Salmon: dill, rosemary

Seafood: basil, bay, chervil, chives, dill, fennel seed, marjoram, rosemary, tarragon, thyme

Soups: bay, lovage, sage (sparingly), savory, tarragon, thyme

Herbs for Game & Poultry:

Venison: bay, juniper, lovage seed, rosemary, sage, savory, sweet marjoram

Rabbit/hare: basil, bay, lovage seed, marjoram, rosemary, sage

Chicken: chervil, chives, fennel, lemon balm, marjoram, mint, parsley, savory, tarragon, thyme

Duck: bay, rosemary, sage, sweet marjoram

Turkey: parsley, sage, sweet marjoram, tarragon, thyme

Herbs for Meat:

Beef: basil, bay, caraway seed, chervil, lovage seed, marjoram, mint, oregano, parsley, peppermint, rosemary, sage, savory, tarragon, thyme

Lamb: basil, chervil, cumin, dill, lemon balm, lovage, marjoram, mint, parley, rosemary, savory, thyme

Pork: Chervil, coriander, fennel, lovage, marjoram, rosemary, sage, savory, thyme

Herbs for Breads:
Aniseed, basil, caraway, chives, dill, fennel, lovage, poppy seed, rosemary, sunflower seed, thyme

Herbs for Desserts:
angelica, aniseed, bergamot, elderflower, lemon balm, lemon verbena, pineapple sage, rosemary, saffron, sweet cicely, mint, scented geraniums, rose petals

Copyright © 2009 Chef John Folse & Company.
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