Recipe: Seasoning Vegetables with Herbs and Spices (chart and Herb Butter recipe)

SEASONING VEGETABLES WITH HERBS AND SPICES

"I have listed only some of the complementary herbs and spices after each vegetable. Paprika, parsley, and freshly ground black pepper can be added to any combination except the spearminted peas and carrots, and the maple flavored carrots. Nutmeg goes well with most vegetables, except those in the cabbage family."

A GENERAL RULE FOR MAKING HERB BUTTERS OR HERBED BUTTER SAUCE

For 1 pound of vegetable(s) use:
2 tablespoons polyunsaturated oil or margarine (melted)
1/2 to 1 teaspoon of herb(s)
1/4 teaspoon or less of spice(s)

Gently toss the seasonings with the hot, drained vegetable.*

VARIATION:

BUTTER SAUCE WITH HERBS
To turn the "butter" into a sauce, add 2 tablespoons lemon or tomato juice, sherry, vinegar, or the cooking liquid (or a combination of 2 of these).

*Vegetables are best eaten raw. Next best is to steam them for the shortest time necessary.

COMPLEMENTARY HERBS AND SPICES:

Asparagus: Lemon juice and dry mustard or thyme or marjoram.
Broccoli: Lemon juice, dry mustard, and dill or nutmeg.
Brussel Sprouts: Lemon juice or vinegar with dry mustard and dill.
Cabbage: Vinegar or lemon juice with marjoram, or with mustard and oregano or caraway seeds.
Carrots: Spearmint and marjoram; bay leaf and thyme or dill; honey and maple extract or maple syrup.
Cauliflower: Parsley with nutmeg or dill or tarragon or rosemary.
Corn: Garlic powder or onion and paprika.
Eggplant: Thyme, garlic, and oregano.
Green Beans: Savory and dry mustard; vinegar, garlic or onion, and dill.
Greens: Collard, endive, escarole, lettuce - oil, garlic, most herbs.
Lima Beans: Lemon juice with parsley, onions, sage or savory.
Mushrooms: (Fresh only): Lemon juice or sherry with onions, paprika, and basil or thyme or tarragon; or ginger and rosemary.
Peas: Spearmint and/or marjoram; rosemary and thyme.
Potatoes (white): Onion or garlic, rosemary or mint.
Rutabagas: Nutmeg or cinnamon
Summer Squash: Marjoram or parsley and paprika.
Sweet Potatoes: Nutmeg or cinnamon and sherry.
Tomatoes: Basil, bay leaf, chives, garlic, thyme.
Watercress: Lemon juice, paprika, parsley, and rosemary or sage.

"Some vegetables have been left off this list because they contain high amounts of sodium, such as kale, spinach, turnips, celery, chard, beet, dandelion, and mustard greens. Even carrots should be used with caution for this reason, if salt is a problem for you. Instant potato mixes and dried fruits processed with sodium are also forbidden on strict low-sodium diets, so use them with caution."

From: American Heart Association's Daily Guide to Good Nutrition and Craig Claiborne's Gourmet Diet.

Source: The Pleasure of Herbs by Phyllis V. Shaudys