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Chef Bob’s Simple Guide to Herbs

By: Mark W. Law (July 20, 2010)

You might not have noticed the elderly gentleman with the scruffy white beard and weather-beaten Greek fisherman's cap, who for the last couple of years could be seen shuffling up Clinton Street for his daily 'dose of ice cream and gossip' at the Video Mart. And if you did happen to notice the gentleman, it might be hard to believe that until he retired Chef Bob was a highly respected chef, renowned for one of the best Prime Rib and Yorkshire Pudding recipes in Canada.

Sadly, Chef Bob passed away two days before my Father In Law in February, and what with helping out my Mother In Law and general life it was only this past week that I tackled a small stack of papers Bob had left with me on his last visit.

No, the secret recipe for his Prime Rib and Yorkshire's was not in the stack – Chef Bob was a cagey fox and the chef business can be awfully competitive.

What Bob left me were some simple suggestions for spices – a topic we spent hours discussing, something that lies at the heart of good cooking.

Spices can enhance a good dish, turning it into an experience. Spices can elevate the most mundane meal into something your family raves about for weeks and pleads for. And spices can absolutely destroy a dish if used improperly!

Here then, courtesy of Chef Bob, is a simple list of herbs and spices he found work best with different dishes.

• Soups: Basil, Bay, Chives, Dill, Oregano, Parsley, Tarragon
• Eggs: Basil, Corriander, Cress, Dill, Parsley, Tarragon, Thyme
• Breads: Caraway, Chives, Dill, Garlic, Marjoram, Parsley, Rosemary, Tarragon
• Fish: Chives, Dill, Fennel, Parsley, Tarragon
• Meats: Basil, Dill, Marjoram, Mint, Oregano, Rosemary, Sage, Summer Savory, Thyme
• Poultry: Basil, Dill, Lemon Balm, Lovage, Sage, Tarragon, Thyme
• Salads & Dressings: Basil, Chives, Dill, Garlic, Marjoram, Oregano, Parsley, Savory, Tarragon

Thanks Bob for your wisdom – and friendship!

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Mark W. Law has been a writing and journalism fanatic since he was first tagged to write a 3 act ’shadow play’ – in Grade 2! Originally from the wee hamlet of Oyster Bay, BC, Mark has worked in many parts of the world, including almost all of the Canadian provinces, the United States, Europe and even a sand-filled radio station in North Africa. During that time he has written for military and local newspapers, served as editor for a number of online magazines as well as publishing his own popular ezine for new writers and artists – The ThinWire Journal. Mark has also penned more than 100 poems and essays and is an internationally known digital artist. And for anyone who lived in Northern BC during the 1980’s and 1990’s, Mark was the ‘morning weatherman’ on CBC Radio. Opinions expressed in ‘the View’ are his own and do not necessarily reflect Teeswater or Teeswater.Ca.

Filed Under: Recipes, The View
Tags: Chef Bob, Law, Soups Basil, Summer Savory