Best herbs for veggies

Herbs and vegetables that are good companions in the garden often complement one another in flavour when cooked together or used in salads. 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.

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.
  • Potatoes: basil, garlic, rosemary, thyme, oregano and sage.
  • Spinach: basil, dill, chives, garlic and thyme.
  • Sweet potatoes: thyme and sage.
  • Tomatoes: basil, chives, dill, garlic, mint, rosemary, oregano, parsley and thyme.
  • Zucchini: mint, rosemary, oregano and marjoram.

The Gardener