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Mandalay Herbs

When you stay at Mandalay, there are four herb gardens with an abundance of herbs for every taste.

Incorporating fresh herbs into your cooking can make an ordinary dish extraordinary. By understanding the unique flavours and best pairings of each herb, you can elevate your meals and create delicious, aromatic dishes. Whether you’re preparing a comforting roast or a light, zesty salad, there’s an herb that’s perfect for the job. Happy cooking!

 

A Guide to Cooking with Herbs: Best Pairings for Flavorful Meals

Herbs have been a cornerstone of culinary traditions for centuries, offering rich, fresh flavours that elevate a wide range of dishes. From savoury to sweet, herbs are the secret to enhancing the natural flavours of your ingredients. Whether you’re a seasoned cook or a kitchen novice, understanding which herbs pair best with certain meals can transform your cooking. Let’s explore some popular herbs and how to incorporate them into your meals.

 

  1. Basil

Known for its fragrant, sweet aroma, basil is a staple in many kitchens, particularly in Mediterranean cooking.

  • Basil is a classic companion for tomatoes, making it perfect for caprese salads, pasta sauces, and pizza. It’s also delicious in pesto, paired with pine nuts and Parmesan. For a fresh twist, use basil in Asian dishes, like Thai curries or spring rolls, where it complements coconut milk and spicy flavours.


  1. Rosemary

With its piney, earthy flavour, rosemary is a hardy herb that holds up well during cooking, infusing dishes with a warm, aromatic taste.

  • Rosemary is ideal for roasting meats and vegetables. It pairs beautifully with lamb, chicken, and pork, as well as root vegetables like potatoes, carrots, and parsnips. It can also be used in breadmaking, particularly focaccia, and adds depth to soups and stews.

 

  1. Thyme

Thyme’s subtle, slightly minty flavour is versatile and works well in a wide range of dishes.

  • Thyme pairs wonderfully with poultry, particularly chicken and turkey. It’s also a great herb for seasoning fish, mushrooms, and root vegetables. Thyme is often used in soups, casseroles, and sauces, where its flavour develops during slow cooking. For a unique twist, try adding it to lemon-based desserts.

  1. Coriander

Coriander is loved for its bright, citrusy flavour, although it can be divisive. Those who love it will find it works especially well in fresh, bold dishes.

  • Coriander is a staple in Latin American, Indian, and Asian cuisines. It’s perfect for tacos, guacamole, curries, and salsas. The herb also brightens up seafood dishes, noodle bowls, and salads. Coriander is often paired with lime for a refreshing finish.

 

  1. Parsley

Parsley is a mild, fresh-tasting herb that can be used in a variety of ways, either as a garnish or a key flavour.

  • Parsley is often used to add brightness to savory dishes, like grilled meats, stews, and soups. It’s a key ingredient in Mediterranean or Middle Eastern dishes like tabbouleh, and works beautifully in garlic butter sauces for pasta or seafood. For a zesty twist, try parsley in lemon-based dressings or chimichurri.

  1. Mint

Mint is known for its refreshing, cooling effect, making it a versatile herb in both sweet and savory dishes.

  • Mint pairs excellently with lamb, and is often used in Mediterranean and Middle Eastern dishes, like lamb kebabs or salads. It’s also a great addition to peas, cucumber, and yogurt-based sauces like tzatziki. For dessert lovers, mint can elevate chocolate-based dishes, cocktails, or fruit salads.

 

  1. Marjoram

Marjoram is warm, slightly sweet flavour shines in Mediterranean and Middle Eastern cuisine.

  • Marjoram is a versatile herb that can be used fresh or dried to enhance a wide range of dishes. Its delicate, slightly sweet flavour works well in soups, stews, roasted vegetables, and marinades. Fresh marjoram is best added towards the end of cooking to preserve its aroma, while dried marjoram benefits from longer cooking times to release its full flavour. It pairs beautifully with proteins like chicken, pork, and fish, as well as vegetables such as potatoes, carrots, and mushrooms. A small sprinkle can elevate pasta sauces, pizzas, and even salads. For a Mediterranean touch, marjoram blends seamlessly with herbs like thyme, oregano, and basil. Whether used as a standalone seasoning or part of a herb mix, marjoram adds a warm and fragrant note to any dish.

  1. Sage

Sage has a strong, earthy flavour that adds depth to rich, hearty dishes.

  • Sage is perfect for pairing with fatty meats, like pork, sausages, and poultry. It’s also commonly used in stuffing, particularly during the holidays. Sage pairs well with butter and can be used to create savory sauces for pasta or gnocchi. It also adds a rich flavour to roasted vegetables, like butternut squash.

 

  1. Dill

Dill has a distinct, slightly tangy flavour with a hint of anise, making it a unique herb for various dishes.

  • Dill is excellent with fish, particularly salmon, and works well in pickling. It’s often used in creamy sauces, dips, and potato salads. Dill also pairs nicely with cucumbers and eggs, adding freshness to these dishes.

  1. Fennel

Fennel is a versatile and aromatic plant valued for its unique anise-like flavour and wide range of culinary uses.

  • Every part of the fennel plant is edible, from its crunchy bulb to its feathery fronds and seeds, making it a staple in many global cuisines. The bulb is often sliced thin and used raw in salads for its refreshing, slightly sweet taste, or roasted and sautéed for a caramelized, earthy flavour. Fennel seeds, commonly found in spice blends, add warmth to curries, sausages, and baked goods, while the fronds make a beautiful garnish or a flavourful addition to dressings and sauces. It pairs well with citrus, seafood, pork, and root vegetables, bringing a delicate liquorice-like note that enhances both savory and sweet dishes. Whether enjoyed fresh, cooked, or as a spice, fennel is a delicious way to add depth and complexity to your meals.

 

Tips for Cooking with Fresh Herbs:

  • Add delicate herbs at the end: Herbs like basil, Coriander, and parsley are best added toward the end of cooking to preserve their fresh flavours.
  • Use hardy herbs for longer cooking: Herbs like rosemary, thyme, and sage can withstand longer cooking times and are great for roasting or slow-cooking dishes.
  • Dry vs. fresh herbs: When using dried herbs, remember they are more concentrated in flavour. Use about a third of the amount you would use for fresh herbs.