Teresa Blauwet, Dietitian at the East 10th Street Hy-Vee, provides some information on the best pairings.
Basil: Popular in Italian dishes, basil is good in pesto or to add to pasta, salads and meat dishes. Vegetables: eggplant, beets, zucchini, tomatoes, bell peppers and corn
Oregano: Along with basil, oregano provides an Italian flavor and is often paired with egg, pizza and pasta. Vegetables: artichokes, bell peppers, zucchini, tomatoes, green beans, eggplant, corn
Cilantro: This tastes like a sweet mix of parsley and citrus and can be added to salsa, curry dishes, fish, chicken and bean dips. Vegetables: tomatoes, eggplant, cabbage
Thyme: One of the most versatile herbs, this has a woodsy warm flavor and can be added to roasted vegetables, marinades, casseroles and eggs. Vegetables: carrots, parsnips, mushrooms, potatoes, peas, corn, squash, cabbage, sweet potatoes, eggplant, cauliflower
Parsley: Adds a fresh taste to dishes and can be sprinkled on potatoes; and used in marinades, dressings and pasta salad. Vegetables: Brussels sprouts, carrots, celery, cucumber, peas, radishes, winter squash, tomatoes
Dill: This is often used to make pickles but can also be added to seafood, potato salad, omelets and cream cheese spreads. Vegetables: asparagus, cucumbers, broccoli, carrots, cabbage, green beans, peas, summer squash, spinach
Head to Hy-Vee to pick up grab-n-go vegetables already cut and prepared for easy use in salads and other dishes.
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