Which Herbs Go with What?

While there is no easy answer—this is a bit like asking what notes go with what instruments—the question can be discussed in terms of the two types of herbs already introduced, watery and oily, which behave in somewhat predictable ways. Water-based herbs have a relatively fleeting aroma, don’t dry well, and grow stale quickly. In contrast, oily herbs, whose aroma is contained in their oils, release their aroma and flavor slowly into surrounding liquids and dry well. In fact, it may be that their natural oils are designed to prevent them from drying out in the hot climates where they usually flourish. Oily herbs are ideal for simmering in slow-cooked dishes such as stews and soups or for adding to a bouquet garni, while watery herbs are better suited to sprinkling on meats and seafood before grilling or for adding to sauces and soups at the last minute.