In this ultimate guide we’ll cover everything you need know about using herbs with meat, from why herb pairing matters in cooking, to the best herbs to use for each meat, along with an all-in-one cheat sheet you can save, plus a few extra kitchen hacks when it comes to using herbs.
Before we get into which herbs to use, it’s important to know why herb pairing matters - because it can completely transform and elevate the flavour profile of your dish. However, it can also do the opposite should you choose the wrong pairing. For example, some herbs bring out rich complex flavours, whilst others a fresh and zesty profile, each of which is better suits to specific meats and meals. That’s where this guide comes in.
Lastly, you might find yourself wanting this information again in the future, which is why we created the cheat sheet that includes herb pairing combos, so be sure to save the image or bookmark this guide for easy future reference.
Herb Pairing Table
What Herbs go with Chicken
Best Herbs for Chicken:
Thyme - Earthy, slightly minty, and subtle, it doesn’t overpower chicken but adds savoury depth.
Rosemary - Strong and piney making it work best in roasts or with hearty sides like potatoes.
Tarragon - Slightly anise (liquorice) flavoured that adds French flair to creamy or wine based dishes.
Oregano - Punchy and aromatic, making it perfect for Mediterranean or grilled chicken dishes.
Sage - Earthy and warm, making it work well in stuffing, butter sauces, or with darker chicken meat.
Parsley - Fresh and grassy, making it great for finishing dishes with brightness.
Why These Herbs Work for Chicken:
Chicken has a mild, adaptable flavour, making it the perfect canvas for a wide range of herbs - from soft and fresh (parsley/tarragon), to woody and bold (thyme/rosemary). Whether it’s a classic roast or a spicy grilled skewer, herbs can enhance, complement, or contrast the dish depending on how they’re used.
Great Herb Combinations for Chicken:
Thyme + Lemon Zest - A classic pairing for roast or pan-fried chicken that is bright and comforting.
Tarragon + Dijon Mustard - Great for creamy French-style chicken sauces.
Rosemary + Garlic + Olive Oil - Perfect for chicken thighs or drumsticks that have extra richness from the fat.
Oregano + Paprika + Parsley - Best used for Mediterranean grilled or skewered chicken.
Sage + Butter - Excellent for chicken with a browned butter sauce or baked with root vegetables.
Recommended Chicken Dishes that Use Herbs:
Herb Roasted Chicken - Rub with thyme, rosemary, and lemon zest before roasting.
Creamy Tarragon Chicken - Boneless thighs or breasts in a white wine, mustard, and tarragon sauce.
Chicken Souvlaki - Greek-style marinated chicken with oregano, garlic, and lemon.
Stuffed Chicken Breast - Stuff with sage, cheese, and spinach for a rich main.
Grilled Chicken with Chimichurri - Use parsley, oregano, garlic, and chilli for a herby Argentinian twist.
Good to Know:
Dried vs Fresh: Dried thyme and oregano work well for marinades and slow cooked dishes. Whereas for parsley and tarragon, fresh is usually best for finishing.
Dark vs White Meat: Stronger herbs like sage and rosemary work especially well with thighs and drumsticks. Whereas light herbs like parsley and tarragon shine with breast meat.
Use the Skin: If roasting, try sliding a herb butter under the skin for extra flavour infusion - this is the ultimate roast cheat code.
What Herbs go with Beef
Best Herbs for Beef:
Thyme - Earthy and mild, thyme enhances beef's savoury richness without overwhelming it.
Rosemary - Bold, piney, and fragrant, making it ideal for roasts and grilled cuts.
Sage - Peppery and deep that adds character to braised and slow-cooked beef dishes.
Bay Leaf - Subtle yet aromatic that infuses stews and sauces with floral warmth.
Oregano - Sharp and slightly bitter, making it great for ground beef and tomato-based dishes.
Why These Herbs Work for Beef:
Beef is one of the richest and most flavourful meats, meaning it pairs best with strong/woody herbs that can hold their own. Herbs like rosemary and sage tend to add aromatic depth, while thyme and bay leaf round out slow-cooked dishes with layered complexity. Finally, oregano gives a punchy Mediterranean touch to grilled and minced beef recipes.
Great Herb Combinations for Beef:
Rosemary + Garlic + Olive Oil - A classic rub for grilled steaks or roasts.
Thyme + Bay Leaf + Red Wine - Perfect base for stews like beef bourguignon.
Sage + Onion + Butter - Great for slow-cooked brisket or beef hotpots.
Oregano + Parsley + Chilli Flakes - Works well with ground beef for tacos or pasta sauces.
Recommended Beef Dishes that Use Herbs:
Rosemary-Crusted Roast Beef - Rub the meat generously and roast until medium-rare.
Beef Stew with Thyme and Bay - Comfort food at its finest.
Seared Steak with Garlic and Rosemary Butter - Quick, rich, and restaurant-quality.
Beef Ragu with Oregano and Basil - A herby take on a classic Italian sauce.
Good to Know:
Remove Bay Leaves: Bay leaves should be simmered whole and removed before serving, as they’re inedible but crucial for flavour.
Dried Rosemary is Intense: Dried rosemary is more intense than fresh, so be sure to use less of it if substituting for fresh.
Bruise or Crush Woody Herbs: For best results, bruise or crush woody herbs (thyme/rosemary/sage/bay leaf) slightly before cooking to release their oils.
Light for Lean, Bold for Fat: Lean cuts (e.g. sirloin) work well with light herb accents, while fattier cuts (e.g. ribeye or brisket) can handle bolder herb combos.
What Herbs go with Pork
Best Herbs for Pork:
Sage - Deep and peppery, sage is a classic pairing with pork, as it balances the meats natural fattiness and is especially good in sausages, stuffings, or browned butter sauces.
Thyme - Earthy and subtle, thyme enhances porks savoury depth, working well in roasts, braises, and slow-cooked dishes.
Rosemary - Piney and bold, rosemary cuts through rich cuts like shoulder or belly and shines in roasted preparations.
Bay Leaf - Floral and aromatic, bay leaves add depth to stews and slow-cooked dishes.
Fennel Seeds - Sweet and slightly liquorice, fennel is a go-to in pork sausages and Mediterranean style dishes.
Parsley - Light, clean, and slightly peppery, parsley lifts pork heavy dishes and adds a pop of colour when used fresh.
Oregano - Pungent and a little bitter, oregano is great in grilled pork, tomato-based sauces, and rubs.
Why These Herbs Work for Pork:
Pork is naturally sweet and fatty, so it pairs well with both warming, savoury herbs like sage and rosemary, as well as bright, sweet herbs like fennel and parsley. These herbs either balance out the richness or enhance its sweet savoury character. Porks versatility also means it takes well to both Mediterranean and British style herb combinations.
Great Herb Combinations for Pork:
Sage + Apple - A classic British combination that brings sweet and savoury together perfectly.
Rosemary + Garlic - Earthy and aromatic, making it ideal for roasts.
Thyme + Honey + Mustard - Adds complexity and a sticky, flavourful glaze.
Fennel + Chilli Flakes - Perfect for spicy sausage mixes or Italian style slow braises.
Recommended Pork Dishes that Use Herbs:
Sage and Apple-Stuffed Pork Chops - The sweet tart apple plays off earthy sage in this comforting dish. Perfect for autumn with a cider or mustard pan sauce.
Rosemary and Garlic Roast Pork Shoulder - A slow roasted cut that turns crispy on the outside and tender on the inside. The rosemary infuses deeply while the garlic caramelises beautifully.
Pork Belly with Thyme and Cracked Pepper - Slow roasted for crispy skin and melting fat, with thyme cutting through the richness for subtle aromatic support.
Italian Sausage with Fennel and Oregano - Ground pork seasoned with crushed fennel seeds, dried oregano, and a hint of chilli. Great grilled or in pasta.
Honey Mustard Pork Tenderloin with Thyme Glaze - A leaner cut that works well with sweet glazes, in which thyme and mustard create a balanced, slightly tangy crust.
Good to Know:
Pork Takes on Flavours Well: Marinating with herbs for a few hours (or overnight) can make a big difference.
Mix Herbs into the Meat: For sausages or ground pork, mix herbs directly into the meat for maximum impact.
Use Dried Herbs Sparingly: Dried herbs like sage and thyme intensify with cooking, so use a little less if you’re slow roasting.
Parsley or Mint to Finish: For a fresh finish, sprinkle fresh chopped parsley or mint on top of rich pork dishes just before serving.
What Herbs go with Lamb
Best Herbs for Lamb:
Rosemary - Bold and piney, rosemary cuts through lambs richness and holds up beautifully during roasting or grilling.
Thyme - Earthy and slightly floral, thyme blends well with lamb savoury, gamey character, making it great for rubs and slow braises.
Mint - Bright and cooling, mint balances lambs depth, especially in Middle Eastern and British dishes.
Oregano - Strong and slightly bitter, oregano makes for great Mediterranean lamb dishes like souvlaki or baked lamb with tomato sauces.
Bay Leaf - Adds gentle aromatic depth to stews and slow cooked lamb shanks or tagine.
Parsley - Fresh and grassy, parsley brightens rich lamb dishes when used as a garnish or mixed into sauces.
Coriander (Leaves & Seeds) - Adds a citrusy complexity, making it especially good in North African and Indian style dishes.
Why These Herbs Work for Lamb:
Lamb has a bold, slightly gamey flavour that holds up to strong, aromatic herbs like rosemary, thyme, and oregano. These herbs enhance the meat’s depth without being overwhelmed. Mint and parsley offer a fresh contrast, balancing the richness and adding brightness to grilled or roasted lamb dishes.
Great Herb Combinations for Lamb:
Rosemary + Garlic - A timeless roast pairing that cuts through fat and deepens flavour.
Mint + Parsley - Best for grilled lamb with fresh green sauces like chimichurri or salsa verde.
Thyme + Bay Leaf - Great for slow cooked stews or shank braises.
Oregano + Lemon - A Greek style combination ideal for grilled or baked cuts.
Recommended Lamb Dishes that Use Herbs:
Rosemary and Garlic Roast Leg of Lamb - A Sunday classic where the rosemary infuses the fat cap and helps form a crust, while garlic caramelises in the pan juices.
Grilled Lamb Chops with Mint Chimichurri - Juicy chops paired with a bright herb sauce that’s refreshing and bold, especially with summer vegetables.
Slow-Braised Lamb Shanks with Thyme and Bay - Tender meat that falls off the bone after hours of low heat, all whilst deepend in savoury flavour by thyme and bay leaf.
Greek Lamb Souvlaki with Oregano and Lemon - Marinated in olive oil, lemon juice, garlic, and dried oregano, this is perfect on the grill or skewers.
Moroccan Lamb Tagine with Coriander and Parsley - A spiced, herbaceous stew with dried fruits, warming spices, and fresh herbs stirred in at the end.
Good to Know:
Lamb Can Take Bold Herbs: don’t be shy with rosemary, oregano, or mint.
Fresh for Lean, Woody for Fat: Lean cuts like loin and chops work best with fresh herbs, whereas fattier cuts like shoulder benefit from woody herbs in long cooks.
Mint or Parsley Sauces to Serve: For a fresh twist, try mint or parsley sauces, as they cut the richness and add brightness just before serving.
What Herbs go with Salmon
Best Herbs for Salmon
Dill - Fresh, grassy, and slightly sweet, dill is a classic match for salmon as it enhances its natural richness without overpowering it.
Parsley - Bright and mild, parsley lifts salmons flavour and works well both fresh or lightly cooked.
Chives - Subtle onion notes that pair well with salmon’s fattiness, especially in creamy sauces or toppings.
Tarragon - Lightly anise-like (liquorice) and elegant, tarragon brings a French twist to baked or poached salmon.
Basil - Sweet and slightly peppery, basil works best with grilled or pan-seared salmon, especially in summery dishes.
Thyme - Woody and aromatic, thyme works well with roasted or foil baked salmon for a deeper herbaceous profile.
Coriander (Cilantro) - Fresh and citrusy, making it great in Southeast Asian style salmon dishes or spicy glazes.
Why These Herbs Work for Salmon:
Salmons oily, rich flesh needs herbs that can brighten and balance. Fresh, soft herbs like dill, parsley, and tarragon provide contrast without masking flavour. Bolder herbs like thyme or chives can also add a savoury edge, especially when roasted or grilled.
Great Herb Combinations for Salmon
Dill + Lemon - A Scandinavian classic that’s clean, fresh, and zesty.
Parsley + Garlic Butter - Simple, balanced, and delicious for pan fried or oven baked fillets.
Chives + Crème Fraîche - A delicate pairing ideal for cold or smoked salmon.
Tarragon + White Wine - Elegant and light, great for French inspired poached dishes.
Basil + Tomato - A Mediterranean combo that’s especially good grilled or served with couscous.
Recommended Salmon Dishes that Use Herbs:
Oven-Baked Salmon with Dill and Lemon Butter - A go-to weeknight dish where dill and lemon cut through the richness, while butter adds silkiness.
Grilled Salmon with Basil and Tomato Salsa - Summer on a plate where juicy tomatoes, fresh basil, and seared salmon come together beautifully.
Poached Salmon with Tarragon and White Wine - Light and refined, this is a gentle method that lets delicate herbs like tarragon shine.
Cold Smoked Salmon with Chive Crème Fraîche - Perfect for bagels or starters where the chives bring mild sharpness that balances the creaminess.
Spiced Salmon with Coriander and Lime - A zesty, slightly spicy dish that works well with rice, noodles, or in tacos.
Good to Know
Soft & Woody Herbs Work: Salmon is oily and flavourful, so both soft herbs (e.g. dill or parsley) and woody ones (e.g. thyme) work well.
Finish with Fresh: For a fresh finish, always add delicate herbs (e.g. chives or basil) after cooking, as heat can dull their flavour.
Salmon & Citrus: Salmon pairs beautifully with citrus, meaning lemon, lime, or orange can help herbs pop and balance the richness.
Traditional when Smoking: Smoking or curing salmon? Use dill, coriander seed, and black pepper for traditional flavour profiles.
What Herbs go with Turkey
Best Herbs for Turkey:
Sage - Warm, earthy, and peppery, sage is a classic herb for turkey, especially in stuffings or roasted preparations.
Thyme - Subtle and savoury, thyme brings gentle complexity that enhances turkey without overwhelming it.
Rosemary - Bold and fragrant, rosemary is perfect for flavouring the skin and stuffing the cavity of a whole roast turkey.
Parsley - Bright and fresh, parsley adds balance and colour, especially in herb butters or garnishes.
Bay Leaf - Aromatic and floral, bay leaf infuses slow cooked turkey dishes, gravy, or stock with a gentle background note.
Tarragon - Slightly sweet and anise-like (liquorice), tarragon is great in cream sauces or for elevating turkey breast with a French twist.
Why These Herbs Work for Turkey:
Turkey is a lean, mild meat that can easily become dry or bland without the right herbs. That’s why it pairs best with aromatic, warming herbs like sage, rosemary, and thyme, as they bring depth and richness to both the meat and any accompanying stuffings or sauces. Fresh herbs like parsley or tarragon can also be used to brighten things up and contrast the roasted flavours.
Great Herb Combinations for Turkey
Sage + Thyme + Butter - Rub under the skin before roasting for a classic holiday flavour.
Rosemary + Lemon Zest + Garlic - Bright and aromatic, perfect for flavouring whole birds or bone-in breasts.
Parsley + Garlic + Olive Oil - Light and fresh, great as a post roasting drizzle or marinade for turkey cuts.
Bay Leaf + Thyme + Onion - Great base for gravies, soups, or slow cooked turkey thighs.
Recommended Turkey Dishes that Use Herbs:
Roast Turkey with Sage and Thyme Butter - A holiday classic where the herb butter under the skin keeps the meat moist and infuses it with deep, savoury flavour.
Herbed Turkey Breast with Rosemary and Lemon - Perfect for smaller gatherings where rosemary and citrus cuts through the leanness of the breast meat.
Turkey Stuffing with Sage and Onion - Rich, nostalgic, and comforting, where sage is the backbone of traditional British style stuffing.
Turkey Gravy with Bay Leaf and Thyme - Simmer giblets and herbs for a deep, savoury gravy to go with any roast.
Shredded Turkey with Parsley and Mustard Vinaigrette - A fresh twist on leftovers, where parsley adds brightness and balance to the richness.
Good to Know
Turkey breast is very lean: Due to it’s leanness, using herb butters, brines, or marinades with oil and herbs helps prevent drying the meat out.
Tuck into the Cavity: Herb sprigs like rosemary or thyme can be tucked into the cavity of a whole bird before roasting for deep aroma.
Fresh Herbs for Brightness: Leverage fresh herbs just before serving to refresh heavier dishes and add brightness.
Save the Stock: Turkey stock made from carcass and bay leaves makes an excellent base for future soups or sauces.
What Herbs go with Cod
Best Herbs for Cod:
Parsley - Light and clean, parsley enhances cods delicate flavour without overpowering it, and works especially well in sauces and as a garnish.
Thyme - Subtly woody and earthy, thyme complements cods mildness and holds up well during roasting or pan frying.
Dill - Fresh and grassy, dill adds gentle complexity and pairs especially well in butter sauces or with lemon.
Chives - Mild onion flavour that works beautifully in creamy sauces or alongside poached cod.
Basil - Adds sweet, peppery brightness that’s great with Mediterranean cod dishes and tomato based sauces.
Bay Leaf - Used in poaching liquids or stews, bay leaf lends aromatic depth without stealing the spotlight.
Tarragon - Slightly anise (liquorice) flavoured, tarragon adds elegance to French style cod dishes, especially when paired with white wine or cream.
Why These Herbs Work for Cod:
Cod has a very mild and flaky texture, so it benefits from light, aromatic herbs that gently lift the flavour. Parsley, chives, dill, and thyme enhance cod without overpowering it, while bay leaf adds subtle background depth when poached or baked.
Great Herb Combinations for Cod:
Parsley + Lemon - A fresh, simple combo perfect for weeknight cooking.
Dill + Butter - Silky and herbaceous that’s ideal for baked or pan-fried cod.
Thyme + Garlic - Great for oven roasted fillets or tray bakes with vegtables.
Bay Leaf + White Wine - Lovely for poaching or gentle stews.
Basil + Tomato - A summery Mediterranean pairing that shines when baked or grilled.
Recommended Cod Dishes that Use Herbs:
Baked Cod with Lemon, Parsley & Olive Oil - A light and simple dish with vibrant flavour, where parsley adds a clean finish.
Pan-Fried Cod with Dill Butter Sauce - Dill melts into a buttery sauce that soaks into the flaky white fish, making it quick and elegant.
Mediterranean Cod with Basil and Tomato - Roasted with tomatoes, olives, garlic, and fresh basil, then served with couscous or crusty bread.
Poached Cod with Bay and Thyme - Gently poached in a white wine broth, this is delicate and perfect for pairing with greens or boiled potatoes.
Cod Fishcakes with Chives and Parsley - A great way to use leftover fish, with chopped herbs brightening the mix and adding a depth of flavour.
Good to Know
Cod is Flaky and Mild: It’s a blank canvas for both delicate and slightly bolder herbs.
Dried for Coatings, Fresh for Sauces: Dried herbs can work in crusts or coatings, but fresh herbs really shine in sauces or as finishing touches.
Poach, Bake, or Fry for Softness: Poaching, baking, and pan frying are the best ways to retain cods soft texture.
Lemon, Butter, Garlic, & White Wine: Of all the pairings, cod pairs especially well with lemon, butter, garlic, and white wine, as they are all great carriers for herbs.
What Herbs go with Tuna
Best Herbs for Tuna
Basil - Sweet, peppery, and bold enough to hold its own against tuna’s meaty flavour, especially in Mediterranean style dishes.
Parsley - Clean and fresh, parsley brings brightness and cuts through tuna’s richness, making it great for grilled or raw tuna.
Coriander (Cilantro) - Citrusy and fragrant, coriander adds a zesty punch to seared tuna or tuna poke.
Thyme - Woody and aromatic, thyme pairs well with roasted or baked tuna, especially in stews or tomato based sauces.
Mint - Unexpected but effective, mint adds a cool contrast to tuna in raw or Asian inspired preparations.
Oregano - Pungent and slightly bitter, oregano complements robust tuna dishes like pasta or baked Mediterranean recipes.
Tarragon - Light anise (liquorice) notes make tarragon an elegant addition in creamy or French style tuna dishes.
Why These Herbs Work for Tuna:
Tuna is meaty and rich, which means it can stand up to stronger herbs like basil, oregano, thyme, and coriander. These herbs either highlight its savoury depth or bring freshness (especially when raw or seared). Tuna works equally well with Mediterranean or Asian style herb pairings.
Great Herb Combinations for Tuna
Basil + Tomato - A classic Mediterranean trio, perfect for pasta or bruschetta style dishes.
Coriander + Lime - Bright and zesty, making it ideal for raw tuna, ceviche, or seared steaks.
Thyme + Garlic - Earthy and savoury, making it great for oven baked or skillet seared tuna.
Parsley + Lemon - Simple and refreshing, making it excellent with grilled tuna.
Mint + Chilli - Works beautifully in Southeast Asian style salads or tuna tartare.
Recommended Tuna Dishes that Use Herbs:
Seared Tuna with Coriander and Lime - A restaurant style dish that’s quick to make, where fresh herbs and citrus bring balance to the rich, rare tuna.
Mediterranean Tuna Pasta with Basil and Oregano - Canned or fresh tuna tossed with herbs, tomatoes, olives, and garlic. A comforting and flavour packed dish.
Grilled Tuna Steaks with Lemon and Parsley Butter - A clean, classic combo where parsley brightens the buttery sauce, making it a great match for smoky grilled fish.
Tuna Tartare with Mint and Chilli - A refreshing twist on the classic, where mint and chilli lift the flavour and add complexity to raw tuna.
Baked Tuna with Thyme and Tomato - A heartier option with Mediterranean roots, where thyme adds earthiness to the rich tomato base.
Good to Know
Tuna can Handle Bold Herbs: Tuna is meaty and rich, meaning it can handle bolder herbs like oregano or thyme, especially when cooked.
Fresh when Raw: For raw or lightly seared tuna, stick to fresher herbs like coriander, parsley, or mint.
Tuna & Acid: Tuna pairs well with acid, such as lemon, lime, and vinegar, enhancing the herbs and balancing the richness.
Herbs are a Must: Whether using fresh tuna steaks or tinned tuna, herbs are key to elevating the flavour from simple to standout.
What Herbs go with Prawns (Shrimp)
Best Herbs for Prawns (Shrimp)
Coriander (Cilantro) - Bright and citrusy, coriander enhances prawns natural sweetness and works especially well in Asian, Latin, and tropical dishes.
Parsley - Clean and mild, parsley lifts the flavour of prawns without overpowering them, making it perfect in garlic butter or Mediterranean dishes.
Basil - Sweet and peppery, basil adds a bold herbal note that pairs beautifully with prawns in tomato based sauces or pasta.
Dill - Light and grassy with a touch of sweetness, dill complements prawns in creamy or lemony dishes, especially when poached or grilled.
Mint - Adds a cool contrast that works well in Southeast Asian prawn salads or with spiced marinades.
Chives - Soft onion flavour that’s subtle yet effective, especially in prawn risottos or creamy pastas.
Tarragon - Slightly anise (liquorice) flavoured, tarragon is a refined herb that works beautifully in buttery sauces or French inspired prawn dishes.
Why These Herbs Work for Prawns (Shrimp):
Prawns are sweet, tender, and quick cooking, so they do best with fresh, bright herbs that bring out their natural flavour. Coriander, parsley, dill, and chives keep the dish light and aromatic. Bolder herbs like basil or mint also work well in grilled or spicy preparations.
Great Herb Combinations for Prawns (Shrimp)
Garlic + Parsley - A timeless combo, often seen in prawn scampi or garlic butter prawns.
Coriander + Lime - Bright and zesty, making it perfect for grilled prawns, tacos, or rice bowls.
Basil + Tomato - Ideal for Mediterranean pasta or prawns in a rich tomato sauce.
Dill + Lemon - Clean and creamy, meaning it works well with poached prawns or light pasta dishes.
Mint + Chilli - A fresh twist for Thai or Vietnamese style salads and vermicelli bowls.
Recommended Prawn (Shrimp) Dishes that Use Herbs:
Garlic Butter Prawns with Parsley - Classic and indulgent. Pan fried prawns in butter, garlic, and a shower of fresh parsley, serve with crusty bread or pasta.
Grilled Prawn Tacos with Coriander and Lime - Quick, vibrant, and zesty, with coriander that brings a tropical note to balance spice and citrus.
Spicy Prawn Linguine with Basil and Tomato - A bold and comforting pasta dish with basil adding sweet depth to the sauce, enhancing the prawns natural brininess.
Prawns with Dill Cream Sauce and Lemon - Elegant and light, with dill and lemon balancing the richness of the cream to highlight the prawns.
Chilli-Mint Prawn Salad - Cool, spicy, and crunchy, with mint that cuts through the heat and brings freshness to an Asian style salad.
Good to Know
Herbs Towards the End: Prawns cook quickly, so add delicate herbs like parsley, dill, or coriander toward the end to retain their freshness.
Prawns & Citrus: Prawns pair especially well with citrus (e.g. lime or lemon), garlic, chilli, and butter, all of which are great carriers for herbs.
Prawns are Versatile: From Mediterranean and French, to Thai, Mexican, and Caribbean, prawns are a versatile meat used throughout many cuisines.
Herbs are a Must: Whether grilled, sautéed, poached, or served cold, the right herbs can elevate prawns from simple to sensational.
What Herbs go with Trout
Best Herbs for Trout
Dill - Grassy, slightly sweet, and delicate, dill complements trout without overwhelming its flavour, making it perfect for poaching, baking, or finishing with butter.
Parsley - Fresh and clean tasting, parsley adds balance and colour, making it great sprinkled on top or blended into herb sauces.
Thyme - Earthy and subtle, thyme pairs well with trouts natural sweetness, especially when roasted or pan fried.
Chives - Mild onion flavour that works beautifully in creamy sauces, fish pâtés, or as a garnish for cooked trout.
Tarragon - Slightly anise-like (liquorice) and elegant, tarragon brings a French flair to butter or white wine sauces.
Basil - A sweet, aromatic option for Mediterranean style trout with tomatoes or olives.
Why These Herbs Work for Trout:
Trout is delicate and slightly sweet, so it pairs best with light, fresh herbs like dill, parsley, chives, or tarragon. These herbs enhance its subtle flavour without overpowering it. Woody herbs like thyme can also work when roasting or pan frying trout for a deeper, rustic flavour.
Great Herb Combinations for Trout
Dill + Lemon + Butter - A timeless combination that’s light and full of flavour.
Parsley + Garlic + Olive Oil - A punchy, rustic herb mix for grilling or spooning over baked trout.
Thyme + Butter + White Wine - Earthy and rich, ideal for pan fried trout.
Chives + Crème Fraîche + Lemon Zest - Delicate and refreshing, great for poached trout or cold presentations.
Tarragon + Dijon + Cream - A French bistro style pairing for more decadent trout dishes.
Recommended Trout Dishes that Use Herbs:
Pan-Fried Trout with Dill and Lemon - Quick, light, and elegant, using dill and lemon to bring out trouts freshness, while butter adds richness.
Whole Roasted Trout with Thyme and Garlic - Stuffed with thyme sprigs and garlic cloves, then roasted for a crispy skin and fragrant flesh.
Grilled Trout with Parsley-Garlic Salsa - Served whole or filleted, with a herby olive oil drizzle, making it simple and perfect with vegetables or grains.
Poached Trout with Chive Crème Fraîche - Delicate and cool, making it ideal for warmer months or a refined starter.
Trout Meunière with Tarragon Butter Sauce - Pan fried trout with a browned butter sauce, finished with tarragon and lemon, all making for a rich, silky, and restaurant worthy dish.
Good to Know
Light, Fresh Herbs: Trout has a mild, slightly sweet flavour, meaning it works best with light, fresh herbs that won’t overpower it.
Add Herbs Inside: Trout is often served whole, meaning adding herbs inside the cavity before roasting is an easy way to infuse flavour.
Citrus, Butter, & Wine: Trout pairs especially well with citrus, butter, and wine, making it an excellent carrier for herbs.
Delicate Herbs at the End: Delicate herbs like dill and chives should be added at the end or as a garnish to preserve their freshness.
What Herbs go with Duck
Best Herbs for Duck
Thyme - Earthy and slightly floral, thyme stands up to ducks rich, fatty flavour, making it great for roasting or pan searing.
Sage - Deep and peppery, sage adds warmth and complexity, especially in stuffings or rubs for roasted duck.
Rosemary - Bold and aromatic, rosemary cuts through duck fat and adds depth to slow cooked or grilled dishes.
Bay Leaf - Subtle and woody, bay leaf brings background complexity to braises, confit, and duck based stocks or sauces.
Tarragon - Slightly sweet and anise (liquorice) flavoured, tarragon offers an elegant contrast to duck’s richness, especially in French sauces.
Orange Zest - Not technically a herb, but a classic pairing where orange brightens and balances the richness of duck dishes.
Five-Spice (herb/spice blend) - Aromatic blend commonly used in Chinese duck recipes, including herbs like star anise and sometimes fennel.
Why These Herbs Work for Duck:
Duck is rich, fatty, and full of flavour. It pairs well with bold herbs that either cut through the richness (e.g. thyme, sage, and citrus zest) or complement it (e.g. rosemary or tarragon). Sweet and aromatic herbs or spices (e.g. five-spice or orange zest) also shine with duck, balancing its intensity.
Great Herb Combinations for Duck
Thyme + Orange Zest - A timeless pairing for roasted or glazed duck, balancing fat with freshness.
Sage + Garlic - Rich and warming, perfect for wintery roast duck or confit.
Rosemary + Red Wine - A bold, rustic match, ideal for braised duck legs or whole roasts.
Tarragon + Cream - A French style combo that adds elegance and lightness to seared duck breasts.
Five-Spice + Honey - Perfect for crispy Chinese style duck or glazes.
Recommended Duck Dishes that Use Herbs:
Crispy Duck with Thyme and Orange Glaze - A sweet/savoury glaze that brightens up the fatty duck skin, while thyme infuses the meat with subtle warmth.
Roast Duck with Sage and Garlic Stuffing - Sage gives the stuffing a bold, comforting profile, making it perfect for holidays or a Sunday roast.
Duck Confit with Rosemary and Bay Leaf - Slow cooked in its own fat, the duck absorbs the aromatic depth of rosemary and bay over hours.
Seared Duck Breast with Tarragon Cream Sauce - Elegant and silky, where tarragon lifts the richness and pairs beautifully with root vegetables or mashed potato.
Chinese Five-Spice Duck with Plum or Hoisin Glaze - Aromatic, spiced, and slightly sweet, all making for a crispy skinned classic with vibrant herb/spice notes.
Good to Know
Use Herbs that Cut or Compliment: Duck is rich and fatty, meaning herbs that either cut through (e.g. citrus, thyme, sage) or complement (e.g. rosemary, bay) work best.
Stuff the Cavity: For whole duck, try stuffing the cavity with orange slices and herb sprigs before roasting.
Duck Fat is Gold: Save the duck fat and infuse it with herbs (e.g. rosemary or bay) for roasting potatoes later.
Always Rest After Cooking: Resting can help retain the juices and lets those herbal notes mellow into the meat.
Herb Pairing Combination Cheat Sheets
Now for those who want an all-in-one solution that’s on-hand and ready at a moment notice, we’ve got you covered. Save these complete meat herb pairing combo cheat sheets for future reference so you always know what combinations work best.
Herbs for Meat FAQ
1. What are the best herbs for beginners to cook with meat or fish?
If you’re just starting out, stick to versatile, forgiving herbs that are hard to misuse.
Thyme is great for roasts, stews, and grilled meat or fish, as it blends well with almost everything.
Parsley adds brightness and is perfect as a finishing touch.
Dill is ideal for fish and light sauces.
Rosemary is excellent for roasts, just use a light hand as it’s strong.
These herbs work in many cuisines and are easy to find fresh or dried.
2. Can I use dried herbs instead of fresh?
Yes, although remember these general rules:
1 tablespoon of fresh herbs = 1 teaspoon of dried herbs
Dried herbs work best for long cooked dishes like stews or roasts.
Herbs that dry well: thyme, oregano, rosemary, sage
Herbs best fresh: parsley, basil, coriander, chives, mint
It’s also important to note that if you’re using dried herbs, add them early in the cooking process so they have time to rehydrate and infuse flavour.
3. When should I add herbs while cooking?
Woody herbs (rosemary, thyme, bay, sage): add early so they infuse the dish
Soft herbs (parsley, chives, basil, dill): add at the end or just before serving for freshness.
Also, if you’re making a sauce, try adding half the herbs early to build flavour and the other half at the end to finish.
4. Which herbs pair best with grilled meat or fish?
Grilling intensifies flavours, so strong, heat tolerant herbs work best:
Rosemary, thyme, oregano, and sage are ideal in marinades, rubs, or skewers.
Parsley, coriander, and mint shine in finishing sauces like chimichurri, gremolata, or yoghurt based dips.
Additionally, you can use oil based herb marinades or herb butters to baste during grilling.
5. How do I store fresh herbs to make them last longer?
Soft herbs (like parsley, dill, coriander): trim the stems and store in a glass of water in the fridge with a loose bag over the top.
Woody herbs (like rosemary, thyme): wrap them in a damp paper towel and seal in a ziplock bag or airtight container.
You can also freeze chopped herbs in olive oil using an ice cube tray, this is great for batching to use later.
6. Are there herbs that work with almost everything?
Yes, the following herbs are versatile across meats and fish:
Parsley - bright, clean, and neutral enough for nearly any dish
Thyme - earthy but mild, great in both fast and slow cooked meals
Chives - subtle onion note, ideal in sauces and as a garnish
These can be your everyday go-to herbs, as they’re reliable and easy to mix with others.
7. Can I mix different herbs together? What works well?
Absolutely, combining herbs adds complexity. Try and stick to 2–3 at a time.
Here are some classic combos:
Rosemary + Thyme + Garlic - for roasts or grilled meats
Parsley + Dill + Chives - for fish, potato salads, or dressings
Tip: Mix strong herbs (like rosemary or oregano) with milder ones (like parsley) to balance things out.
For more combos, have a look at the combination section for each meat in this guide.
8. How do I balance herbs with spices?
Think of herbs as adding aroma and freshness, and spices as bringing warmth and intensity.
Use herbs for top notes (e.g. rosemary or thyme).
Use spices to add body (e.g. cumin, paprika, or chilli).
Here’s some examples:
Chicken: paprika + thyme + garlic
Lamb: cumin + coriander + rosemary
Let one lead, and the others support, otherwise too many bold flavours can clash.
9. What’s the difference between seasoning and flavouring with herbs?
Seasoning = enhancing what’s already there (usually salt and pepper)
Flavouring = adding something new (like herbs or spices)
You still need to season properly even if you’re using herbs, as herbs bring character, but salt unlocks flavour.
10. What herbs should I grow at home if I cook meat or fish regularly?
This is a great way to always have fresh herbs on hand, whilst also saving money and waste.
Start with a small herb garden or windowsill pots. These are great all-rounders:
Parsley - for finishing or mixing into sauces
Thyme - works with most meats and holds up to cooking
Rosemary - great for roasts and grilled dishes
Dill - perfect for fish and creamy sauces
Mint - excellent for lamb and light salads
Chives - garnish, eggs, sauces, or seafood
Fresh herbs elevate any dish, and as mentioned they’re much cheaper grown than bought repeatedly.
Closing Thoughts
Now although at first it can feel like the Wild West out there using herbs, it’s actually just a case of knowing which combinations work best for the flavour profile you like best, and that takes experimentation.
We hope you found this guide useful, as even we learnt a few new tricks from our extra research. The best thing to do now is to experiment with herbs in the kitchen, try the best combinations, and see what works best for you. Then, overtime you’ll start to know exactly which combinations satisfy your tastebuds the best. And for easy access, be sure to bookmark this guide, or save the cheat sheet for future reference. Good luck in the kitchen!
%20Herb%20Pairing%20Combinations.png)
