Herbs like borage, sage, dill, chives, coriander, thyme, caraway, and catnip make great companion plants for strawberries.
- 0.1 What flavors pair well with strawberry?
- 0.2 Can you mix herbs with fruit?
- 1 Does rosemary like strawberries?
- 2 How do you make berries taste better?
What flavors pair well with strawberry?
Common Fruit Flavor Pairings – Apples, berries, citrus fruits, and other common fruits make a steady appearance in drinks. Explore beyond the most obvious pairings and maybe you’ll be surprised by our suggestions.
Apple : Pairs well with almonds, apricots, caramel, cardamom, chestnut, cinnamon, citrus, cranberry, currant, ginger, hazelnut, lychee, mango, maple, orange, rosemary, and walnuts. It mixes particularly well with brandy, kirsch, Madeira, rum, and vermouth. There are many great apple cocktails to offer inspiration. Apricot : Pairs well with almonds, anise, apple, black pepper, caramel, cardamom, cinnamon, coconut, cranberry, ginger, hazelnut, honey, lemon, nutmeg, orange, peach, pineapple, plum, rosemary, Sauternes, strawberry, and vanilla. It mixes especially well with amaretto, brandy, kirsch, orange liqueur, and sweet white wines. For inspiration, explore these tasty apricot cocktails, Banana : Pairs well with blueberry, caramel, cherry, chocolate, cinnamon, coconut, coffee, ginger, guava, hazelnut, honey, lemon, lime, mango, molasses, orange, papaya, pineapple, vanilla, and walnuts. It mixes best with brandy, Calvados, Madeira wine, and rum. Though it’s not the most common fruit in mixed drinks, there are a few banana cocktails that can spark new ideas. Blackberry : Pairs well with almond, apple, apricot, black pepper, blueberry, cinnamon, citrus, clove, ginger, hazelnut, lemon, mango, mint, peach, plum, orange, raspberry, strawberry, and vanilla. It mixes very well with berry liqueurs, brandy, Champagne, orange liqueurs, port wine, and red wines such as merlot. You can also explore the flavor combinations in a few blackberry drink recipes, Blueberry : Pairs well with other berries, cardamom, cinnamon, citrus, fig, ginger, hazelnut, honey, lavender, lemon, lemon verbena, mango, mint, nutmeg, peach, vanilla, and watermelon. Accent blueberries with berry and orange liqueurs. It’s a fun flavor to mix with, and blueberry cocktails can be diverse. Cherry : Pairs well with almond, apricot, black pepper, caramel, chocolate, cinnamon, citrus (especially lemon), nectarine, peach, plum, sage, and vanilla. It will do especially well in drinks with amaretto, bourbon, brandy, crème de cassis, Grand Marnier, kirsch, rum, sweet vermouth, and vodka. Also, try mixing maraschino liqueur or Cherry Heering with a variety of wines, particularly dry reds, port, and sparkling wines. Coconut : Pairs well with almond, banana, basil, Brazil nut, caramel, chocolate, cilantro, citrus, cucumber, guava, honey, makrut leaf, lemongrass, lime, lychee, mango, mint, passion fruit, pineapple, other tropical fruits, and vanilla. As is evident with the popular coconut rum and piña colada, it works especially well in rum cocktails. Try it in green tea drinks as well, and coconut cocktails are fun to explore for more ideas. Grape : Pairs well with almond, apple, chocolate, citrus (especially lemon), ginger, hazelnut, mint, pear, pecan, raisin, raspberry, rosemary, strawberry, and walnut. The flavor is an obvious companion for brandy and wines of all varietals, though grape cocktails also do well with a rum base. Grapefruit : Pairs well with banana, basil, black pepper, caramel, coconut, ginger, lemon, lime, melon, mint, papaya, pineapple, pomegranate, raspberry, rosemary, strawberry, thyme, tropical fruits, and vanilla. It’s surprisingly versatile—you’ll be pleased with grapefruit cocktails that feature Campari, gin, Grand Marnier, grenadine, rum, sparkling and white wines, tequila, and vodka. Lemon : Pairs especially well with almond, apricot, basil, berries, black pepper, cardamom, cherry, citrus, coconut, hazelnut, ginger, mint, nectarine, peach, plum, prickly pear, rosemary, thyme, tropical fruit, and vanilla, For spirits, it mixes best with rum, vodka, and nut and orange liqueurs. It’s also nice with sweet wines such as moscato. Lemon is commonly used as an accent in drinks but also offers possibilities of its own. Lime : Pairs well with apple, berries, cherry, ginger, papaya, plum, strawberry, and tropical fruits, but it’s usually an accent for beverages. Melon : Pairs well with basil, blackberry, blueberry, cilantro, citrus, cucumber, ginger, lemongrass, lemon verbena, mint, strawberry, and vanilla. It mixes especially well with Champagne, Cointreau, curaçao, port, sake, sweet white wines, and tequila. The melon cocktail recipes available are surprisingly diverse and always refreshing. Orange : Pairs exceptionally well with almond, anise, banana, basil, berries, cherry, chocolate, cilantro, cinnamon, clove, coffee, cranberry, fig, ginger, grape, grapefruit, hazelnut, lemon, mint, nutmeg, persimmon, pineapple, pomegranate, rosemary, vanilla, and walnut. It is also a common citrus fruit that countless mixed drinks rely on. Orange mixes well with most distilled spirits as seen in the many orange juice cocktails, It is particularly nice with amaretto, brandy, grenadine, tequila, and vodka. Pear : Pairs well with almond, apple, caramel, chestnut, chocolate, cinnamon, citrus, clove, ginger, hazelnut, nutmeg, pecan, raspberry, rosemary, vanilla, and walnut. It mixes best with brandy, port, crème de cassis, Grand Marnier, kirsch, rum, whiskey, and dry red white, and sparkling wines. You will find many pear cocktails that use these pairings. Pineapple : Pairs well with other tropical fruits, banana, basil, caramel, chile pepper, cilantro, cinnamon, coconut, ginger, lime, macadamia, mango, orange, pepper, raspberry, rosemary, strawberry, and tamarind. There are a variety of pineapple cocktails, and the flavor tends to work best with brandy, orange liqueurs, and rum. Pomegranate : Pairs well with apple, cardamom, cinnamon, citrus, cucumber, ginger, mint, and tropical fruit. For pomegranate cocktails, you’ll find it works exceptionally well with port, tequila, vodka, and both red and white wines. Raspberry : Pairs well with other berries, almond, apricot, chocolate, cinnamon, citrus, ginger, hazelnut, mint, nectarine, peach, plum, rhubarb, thyme, and vanilla. You will find many raspberry cocktails with brandy, Champagne, orange liqueurs, rum (especially the dark type), tequila, and sweeter red wines. Strawberry : Pairs well with other berries, almond, apple, banana, chocolate, citrus, coriander, honey, melon, mint, peach, pineapple, rhubarb, vanilla, and walnut. It mixes best with brandy, Champagne, Chartreuse, elderflower liqueur, rum, sake, and red, rosé, and sweet white wine, though strawberry cocktails are diverse.
What herbs go with berries?
Raspberries match well with thyme, basil, oregano and bay. Blueberries are the most versatile of all the berries. These blue beauties take to lavender, thyme, oregano, marjoram, rosemary, basil and sage. Strawberries partner well with mint, basil and lavender.
What enhances strawberry flavor?
If you follow any Bon Appétit staffer on Instagram, you know when Harry’s Berries are in season. In these parts, the arrival of these ridiculously-delicious berries from a single small farm in California marks the official beginning of summer. They’re our first, precious taste of that real-deal ripe-ripe, and their brief season comes well before we actually get any decent local strawberries in this neck of the woods.
These things are so bursting with flavor that they almost taste fake, more strawberry-y than you could even imagine strawberries could taste. But it can’t be all Harry’s Berries all the time—that’s just not the world we live in. And when we’re facing down a clamshell of less-than, trucked-from-far-away fruit, or even farmers’ market berries that aren’t bursting with flavor, we have a simple trick that will make them taste almost as good.
All you’ve got to do to rescue mediocre berries from their own mediocrity? Add a little sugar and salt! Wash your strawberries, cut them, and hit them with a pinch of salt and a couple good three-finger pinches of granulated sugar, give them a little tossy-toss, and watch them magically start to darken and get extra juicy.
- The additional sugar supplements whatever natural sweetness the strawberries might be lacking, and helps to draw out their juices to form a tasty, ruby red syrup.
- And the salt, which may seem like a wildcard in a sweet preparation, actually does exactly what it does in savory applications—it makes the strawberries taste more, which is especially welcome in a situation when they don’t taste like all that much.
Magically, what were once ho-hum berries start to taste.actually awesome! But folks, it doesn’t stop with strawberries! This same little one-two punch of a flavor enhancer can be applied to any berry that could use a little pick me up. Raspberries. Blackberries.
- You name it! It even works with stone fruits like peaches, plums, and nectarines.
- To be quite honest, you’d be hard-pressed to find anything that couldn’t benefit from a little hit of salt and sugar.
- So whenever you can get flavorful, perfectly-ripe berries—Harry’s or otherwise—enjoy them with unadorned and with abandon in whatever strawberry recipe you love.
And all those other times? A little salt ‘n suga will have things tasting juuuuuust fine.
What fruit goes with rosemary?
Sauces and Relishes – Though rosemary is usually a long-steeping herb, it can be used as a last-minute addition to add mild notes to quick-cooking items like pan sauces and relishes. When making a jus, gravy, or cream sauce, toss some rosemary in the pan during the reduction. The rapid heat extracts a hint of rosemary flavor, a subtle note from an unsubtle herb. Rosemary pairs well with fall fruit flavors, none more than apple. So you can whip up this rosemary apple chutney, pictured above, and give roast pork everything it needs in life. Get the rosemary apple chutney recipe >>
Does garlic go with strawberries?
Plants to Grow Near Strawberries – The following all make good strawberry plant companions: Borage – This herb is an all-around good guy, with attractive blooms that attract pollinators and beneficial insects, while strengthening strawberry plants’ resistant to disease.
Many gardeners claim that borage makes strawberries taste even sweeter. Garlic and onions – The pungent smell of garlic, onions, and other members of the allium family are excellent strawberry companions that discourage marauders from feasting on juicy berries. Thyme – Plant thyme around the border of a strawberry patch to deter worms.
Thyme also attracts syrphid flies (also known as hover flies ), beneficial insects that dine on soft-bodied pests such as aphids, thrips, scale, and caterpillars, Lettuce and spinach – Many gardeners believe that interplanting lettuce and spinach with strawberries enhances the productivity of all three plants.
- The leafy plants may also hide ripe berries from hungry birds.
- Beans – Legumes ( beans ) are natural fertilizer producers, hosting bacteria that fix nitrogen in the soil.
- Caraway – Plant caraway to attract parasitic flies and wasps – tiny, beneficial insects that are harmless to humans but voracious eaters of grubs, cutworms, beetles, scale, caterpillars, and other pests.
Herbs – Dill, fennel, coriander, mint, sage and many others are excellent companions for strawberries, helping to repel slugs and other pests. Keep in mind that some herbs, especially mint, should be planted in containers as the plants are aggressive and can easily take over a strawberry patch.
Can you mix herbs with fruit?
Fruit + Herbs: Perfect Together! Herbs aren’t just for spicing up your meat, grains and veggies! Combining fruit and herbs is one of my favorite ways to create unexpected flavor combinations. Bringing together sweet fruit and aromatic, sometimes even floral, herbs creates irresistibly bright tastes that pop in your mouth.
- Plus, fresh herbs (and some spices!) have important health benefits that are great even for the littlest eaters.
- I’ve listed a few of my favorite fruit and herb combinations and how I like to use them below.
- These pairings are fun and new without being intense or overwhelming, making them a great way to get kids to experiment with flavor.
There are a few ways you can cook using fruit and herbs: mixing them chopped in a salad or salsa, pureeing together for drinks or popsicles, cooking them down together in compotes or sauces, or using herbs to infuse anything from drinks to custards.
strawberry or peaches & basil (compote, drinks, popsicles)pineapple & mint (fruit salad, infused water & other drinks, popsicles)lime & rosemary (curd or custard, marinade for meat)cantaloupe & dill (chilled soup, yogurt sauce, drinks)blueberries & tarragon (salad dressing, tarts, sorbet, sauce for sweet or savory eats)raspberries & lemon balm (iced tea and other drinks, cakes, tarts, popsicles)apricot or grapefruit & cilantro (chutney or salsa, cooked down into a sauce, popsicles)lemon & black pepper (sauces for grilled meat or seafood, cookies & shortbread)
What are you favorite fruit and herb combinations? How do you use them? ***** Kids change the way we cook, but they don’t have to change how well we eat. Get more family-friendly recipes, tips and techniques to satisfy your own hunger and inspire healthy hungers in your children on Stacie’s blog,, : Fruit + Herbs: Perfect Together!
Does rosemary like strawberries?
What does thyme not go with?
Although a variety of herbs (and even flowers, like marigolds and nasturtiums) can often be planted together, certain kinds like parsley, cilantro, tarragon, basil and chives prefer a more moist soil, and should not be planted directly with thyme.
How do you make berries taste better?
How to Fix that Carton of Sour, Sad Berries You Impulse-Bought Who among us hasn’t impulse-bought a carton of berries at the grocery store? Whether it was a trance-like state induced by the hum of the fluorescent lights, the promise of warmer weather, or just a crazy-low sale price, we’ve all been there.
- We’ve all bought supermarket strawberries, raspberries, blueberries, or blackberries only to discover that they’re nothing like the sweet, market-fresh treats of high July.
- If you happen to live in California, please wipe that satisfied grin off your face and FedEx us a package of berries, will you?).
You’re hoping for earth candy, but what you get instead is a a somewhat hard, kinda sour, slightly astringent, and definitely not juicy taste. Eating them raw might be a little disappointing, so here are five sure-fire ways to make out-of-season or generally “meh” berries taste better.
- Sugar and fresh orange juice make way better.
- Photo: Hirsheimer Hamilton Macerate Them Macerating—soaking or steeping in liquid and/or sweetener—is one of the easiest and fastest ways to doctor up sub-par berries.
- Toss them in sugar, honey, or maple syrup, along with a little fresh juice or alcohol (an herbal liqueur, like elderflower spirit, would be great).
You don’t need a lot to get the berries rocking; a quarter- to a half-cup of juice or booze, and about double the amount of sugar, is all you need. Add any extra flavoring agent you like—lemon zest, bruised lemongrass, fresh mint, or ground baking spices, like cinnamon and ginger, are excellent options.
- Then let it all sit at room temperature for an hour (store in the fridge if waiting longer to eat).
- The berries will become saucy, taking on the aromatic flavors you added with the sugar.
- Serve with whipped cream or ice cream, and you’ve got a dessert that never fails to impress.
- Use juice instead of alcohol, and your morning yogurt will put those store-bought “fruit on the bottom” yogurt cups to shame.
: How to Fix that Carton of Sour, Sad Berries You Impulse-Bought
What not to mix with rosemary?
Antiplatelet and anticoagulant drugs (blood thinners) Rosemary may affect the blood’s ability to clot. It could interfere with any blood-thinning drugs you are taking, including: Warfarin (Coumadin) Clopidogrel (Plavix)
What fruits pair with sage?
How to pair fruit and herbs with three recipes | Cook residency I t’s easy to pigeonhole herbs. Rosemary goes with lamb, sage goes with pork, dill with salmon, basil with tomatoes. While, yes, they do go with those things – and wonderfully – they also make for loads of other, less expected, combinations to thrill the tastebuds.
A few years ago, I made a simple salad with crisp apples and lots of soft, fresh tarragon, dressing the whole lot with peppery olive oil, lemon juice, and salt and black pepper. I’d never paired apples with tarragon and was astounded by their delicate harmony. It made me think a little more about how I use herbs in my cooking and I began to tinker with combinations I hadn’t explored before.
I would serve roast ham with lovage sauce and raw oysters with sweet cicely. I’d barbecue fish on fennel branches until everything caught fire. I’d infuse custards with bay leaves or lavender for ice-creams and creme brulees. I grow a few perennial herbs in the garden – sage, rosemary and thyme are three favourites that I put to work a lot.
- Herbs elevate fruit, defining and giving it a different expression.
- Sage goes with almost anything.
- This summer I’ve been putting it with peaches cooked on a barbecue with black pepper and olive oil.
- These I served with fresh goat’s curd and, on another occasion, charred squid.
- Sage’s earthy, bitter perfume works amazingly with the sweet fruit.
Today, we have three recipes for fruit with herbs, all hovering between sweet and savoury most satisfyingly. Pears and pork are happy partners in crime, and their latest double act in my kitchen is a warming autumnal roast bridged by rosemary, that strong, resinous and elegant herb, which binds the pears to the bacon magically.
For me this is pretty much an all in one supper. You could embellish it, perhaps, with some crumbled blue cheese or tumble through some bitter chicory leaves, but it doesn’t need much. Sage and apples is not an entirely unheard-of pairing – who doesn’t love sagey apple sauce alongside roast pork? Here, the combination manifests itself as a pudding.
Baked apples with lemon, sugar (so far, so traditional), and generous handfuls of sage stuffed in too, adding a flavour that almost haunts the fruit and all the sweet, buttery cooking juices. I’ve had a bit of a wild obsession with thyme since I started cooking at River Cottage many years ago.
The garden was always full of different varieties, which I would pick in the morning before beginning work in the kitchen. I used this woody perfumed plant in almost everything I cooked, and I’m sure it nearly always improved it. Just like the other herbs I’ve mentioned, thyme is so good with fruit. I like to add it to a simmering pan of blackcurrants when I make a cordial.
Although it’s subtle when you drink a glass, the thyme’s notes are unmistakable. It grounds the dizzy sugar of the raspberries and late summer sweetness of blackberries. I use it with lemon and orange when baking, with fresh figs and honey when I’m grazing, or with dried fruit such as dates, prunes or apricots. ‘Pears and pork are happy partners in crime, and rosemary binds the pears to the bacon magically.’ Photograph: Elena Heatherwick/The Guardian
What fruit goes well with oregano?
Thyme – Herbs and Spices: Pairs really well with basil, oregano, rosemary, cardamom, coriander, parsley, cumin, and ginger. Foods: Pairs well with pork, crab, corn, bean, tomato sauces, and soups.