As I’m trying to get more comfortable in the kitchen, I found this great list of spices, with suggested vegetable pairings, that is creating the illusion that I know what I’m doing with all these great summer veggies.
- Basil – beans, peas, squash, potatoes, tomatoes
- Bay leaf – beets, carrots, potatoes, stewed tomatoes
- Dill Weed – beets, cabbage, carrots, parsnips, potatoes
- Marjoram – Brussels sprouts, carrots, green beans, peas, spinach
- Oregano – broccoli, cabbage, mushrooms, tomatoes
- Rosemary – cauliflower, peas, potatoes, spinach
- Tarragon – cauliflower, green beans, potatoes, spinach, tomatoes
- Thyme – asparagus, beans, carrots, zucchini
Not only do spices add flavour to your food, they are also good for your health. Smith and Truslow provide a comprehensive list of spices and their health benefits such as using Chinese 5 Spice to improve digestion and promote intestinal health; antioxidant and antibacterial; stimulates the breakdown of fat cells; relieves congestion, headaches; balances blood sugar. WOW!