When it comes to cooking, many of us worry about how many herbs we should be adding to our recipes, and which herbs go with a particular meal.

There isn’t a hard and fast rule, so trust what the culinary artists from Granny Mouse Country House & Spa have to say - there are more rewards when using herbs and they certainly liven up any meal when added.

If you are still nervous when dabbling with herbs, rather add a small amount first, taste it, and take it from there.

Here are some guidelines to help you when getting in the kitchen and preparing one of your favourite meals:

• Marjoram: fish, vegetable soups, cheese dishes, stew, roast chicken, beef, pork, stuffing
• Mint: jellies, fruit juices, candies, frosting, cakes, pies, lamb, pork, potatoes, peas and chocolate
• Oregano: tomato sauces, stews, pizza, vegetable and fish salads,
• Parsley: meats, vegetables, soups, eggs, cheese
• Rosemary: poultry stuffing, potatoes, cauliflower, fish, lamb, Mediterranean vegetable bake
• Sage: stuffing, pork roast, sausages, poultry and hamburgers
• Tarragon: fish sauces, egg and cheese dishes, green salads, pickles, chicken, tomatoes, sauces for meats and vegetables
• Thyme: soups, stuffing, beef, pork dishes, eggs, cheese, bean and vegetable soups and fish, cheese, beef, carrots.

The following herbs go well with these meats:

• Beef: thyme, celery, marjoram, coriander, sage, rosemary, oregano, garlic
• Chicken: garlic, marjoram, tarragon, oregano, coriander
• Fish, fried: mustard, oregano, tarragon, sage
• Fish, grilled: thyme, coriander, fennel, rosemary
• Pork: marjoram, mustard, oregano, sage, rosemary, thyme, garlic
• Roast Beef: basil, oregano, thyme, mustard, rosemary, garlic
• Turkey: basil, rosemary, cumin, oregano, thyme, sage

Reference and source - https://www.livingonadime.com/herb-guide/