Basil and tomatoes immediately come to mind, as do oregano and brinjals, beetroot and chives (cucumber as well), and carrots and parsley. Even if they are not growing companions, it’s hard not to think of mint when cooking peas or rosemary with roast potatoes.
It’s not necessary to be a vegetarian to love eating vegetables, and what comes through when talking to chefs who love their veggies is that simple is best.
One such chef is Daniela Gutstadt. As executive chef of the garden-to-table restaurant Culinary Table in Lanseria, her approach is to “enjoy the vegetable for what it is, without having to dress it up”.
Vegetables and herbs for the day’s menu are harvested from the organic kitchen garden at 6:00 every day. What is abundant and in season determines the menu, which changes weekly.
It is in line with a worldwide trend, and if chefs from London to Vancouver, New York to Sydney can elevate veggies and herbs to starring roles, why shouldn’t the home cook do so too?
MAKE THE MATCH
Knowing which herbs and vegetables work together makes it easier to use the right herb when making herb salts, mayonnaises, dressings and sauces for the vegetables. See how these herb and vegetable pairings work for you.
Asparagus: dill, basil, marjoram, oregano, and tarragon.
Broccoli: sage, thyme, marjoram, basil, chives, and tarragon.
Beets: chives, coriander, basil, dill, fennel, sage, thyme, and tarragon.
Brinjals: basil, garlic, oregano, and parsley.
Cabbage: bay leaf, fennel, chives, mint, parsley, and thyme.
Cauliflower: tarragon, coriander, oregano, and thyme.
Carrots: basil, rosemary, and parsley.
Cucumber: basil, chives, dill, coriander, parsley, and mint.
Green beans: basil, chives, oregano, rosemary, and thyme.
Mushrooms: garlic, thyme, and parsley.
This story is from the March 2020 edition of The Gardener.
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This story is from the March 2020 edition of The Gardener.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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