Wondering how to season vegetables to make them taste good? This post breaks down what herbs and spices go well with different veggies. Remember to bookmark this vegetable seasoning guide to pull up on your phone or tablet next time you’re in the kitchen!
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One of the barriers to eating more vegetables is their taste. While some enjoy veggies with no or minimal seasonings, others find them to be bland and overall boring.
Truthfully, it doesn’t take much to transform plain vegetables into a more palatable dish. But knowing how to pair the right herbs and spices with a certain veggie isn’t always intuitive.
Luckily, this vegetable seasoning guide can help you! Scroll through the post to learn about the best way to season each and every veggie, from A to Z.
Or you can click a link below to jump straight to the veggie you want:
- Acorn Squash
- Arugula
- Asparagus
- Beets
- Bell Peppers
- Bok Choy
- Broccoli
- Brussels Sprouts
- Butternut Squash
- Cabbage
- Carrots
- Cauliflower
- Celery
- Collard Greens
- Corn
- Cucumber
- Delicata Squash
- Eggplant
- Endive
- Fennel
- Fiddleheads
- Green Beans
- Jicama
- Kabocha Squash
- Kale
- Kohlrabi
- Leeks
- Mushrooms
- Onions
- Parsnips
- Peas
- Potatoes
- Pumpkin
- Radishes
- Rhubarb
- Rutabaga (Swede)
- Spaghetti Squash
- Spinach
- Sweet Potatoes
- Swiss Chard
- Tomatoes
- Turnips
- Zucchini
List of Herbs and Spices and Their Flavors
Herbs are derived from the leaves of plants. They include:
- Basil – aromatic and strong with a peppery and faint licorice taste
- Chives – taste like a cross between onions and garlic
- Cilantro – fresh and citrusy flavor that unfortunately tastes like soap to some people
- Dill – hints of fennel and celery
- Mint – sweet taste and cooling effect
- Oregano – earthy undertones with a slightly bitter aftertaste
- Parsley – fresh, grassy flavor
- Rosemary – piney, sweet yet savory, and strong
- Sage – also piney but with more citrus undertones
- Tarragon – strong and licorice-like
- Thyme – earthy, delicate, and savory
Spices come from the non-leaf parts of a plant, such as roots, barks, flowers, and seeds. They include:
- Allspice – strong and spicy with similarities to nutmeg and cloves
- Cardamom – full-bodied with hints of cinnamon and lemon, and a cooling effect similar to mint
- Cayenne Pepper – hot and earthy, stronger than other peppers
- Celery Salt – tastes like celery the vegetable combined with salt
- Chili Powder – weaker than cayenne pepper with an equal parts sweet and hot taste
- Cinnamon – sweet, spicy, and woody
- Cloves – also sweet and spicy, stronger than cinnamon but weaker than allspice
- Coriander – citrus-like and earthy taste; comes from the seeds of cilantro
- Cumin – earthy and spicy
- Curry – savory and sweet, with varying amounts of spice
- Fennel seeds – licorice-like taste
- Garlic – pungent, spicy, and sweet
- Ginger – zesty and hot
- Nutmeg – strong, nutty yet sweet
- Smoked Paprika – smoky and sweet, less hot than cayenne pepper
- Turmeric – chalky, slightly bitter yet sweet and earthy
- Vanilla – warm, floral, and sweet
Seasoning Ideas by Vegetable
Some herbs and spices are “no brainer” companions to certain vegetables. Think: pumpkin and cinnamon! On this list, you’ll find tried-and-true seasonings + veg combos, plus some ideas you likely haven’t tried.
This vegetable seasoning guide stems from my many years of experience experimenting in the kitchen, as well as from one of my favorite books, The Flavor Matrix. If you love to cook, it’s a must-read! (Thank you to my in-laws for gifting it to me!)
Acorn Squash
- Pairs well with: sage, cinnamon, nutmeg, vanilla, and mint
- Recipe to try: Acorn Squash Egg-in-a-Hole with Sage Brown Butter
Arugula
- Pairs well with: garlic, basil, mint, dill
- Recipe to try: Quinoa Arugula Salad with Pineapple
Asparagus
- Pairs well with: ginger, dill, fennel seeds, mint, tarragon
- Recipe to try: Shaved Asparagus Salad with Mint Tarragon Dressing
Beets
- Pairs well with: ginger, cardamom, cinnamon, rosemary, chives, thyme
- Recipe to try: Spiralized Golden Beet Salad with Rosemary Honey Dressing
Bell Peppers
- Pairs well with: parsley, garlic, cilantro, basil, thyme, turmeric, oregano
- Recipe to try: Italian Stuffed Bell Peppers
Bok Choy
- Pairs well with: ginger, garlic, mint, cayenne pepper
- Recipe to try: Broiled Sesame Ginger Bok Choy
Broccoli
- Pairs well with: dill, garlic, coriander seed, ginger, chili pepper
- Recipe to try: Chili Sesame Sautéed Broccolini
Brussels Sprouts
- Pairs well with: garlic, cayenne pepper, cinnamon, smoked paprika, chili powder
- Recipe to try: Sautéed Honey Sriracha Brussels Sprouts
Butternut Squash
- Pairs well with: cinnamon, nutmeg, cloves, allspice, sage, rosemary, vanilla
- Recipe to try: Whipped Butternut Squash Goat Cheese Dip
Cabbage
- Pairs well with: garlic, smoked paprika, cayenne pepper, celery salt, dill, tarragon
- Recipe to try: Greek Yogurt Coleslaw with Radishes
Carrots
- Pairs well with: dill, ginger, garlic, rosemary, parsley, tarragon, cumin, curry, nutmeg, turmeric, cinnamon, fennel seeds, cilantro, mint
- Recipe to try: Dill and Maple Roasted Carrots
Cauliflower
- Pairs well with: garlic, cumin, chili powder, rosemary, parsley, mint, turmeric
- Recipe to try: Cauliflower Al Pastor Bowls
Celery
- Pairs well with: thyme, parsley, oregano, basil, chives
- Recipe to try: Celeriac Apple Soup
Collard Greens
- Pairs well with: smoked paprika, cayenne pepper, ginger, garlic
- Recipe to try: Quick Braised Collard Greens
Corn
- Pairs well with: dill, cilantro, basil, parsley, cinnamon, mint, cumin, chili powder, tarragon, chives
- Recipe to try: Tarragon Roasted Summer Vegetables
Cucumber
- Pairs well with: dill, parsley, oregano, basil, mint, cilantro, cayenne pepper, chives
- Recipe to try: Chickpea Salad Cucumber Boats
Delicata Squash
- Pairs well with: sage, rosemary, thyme, garlic, cinnamon
- Recipe to try: Pistachio Crusted Delicata Squash
Eggplant
- Pairs well with: thyme, fennel seeds, cilantro, basil, garlic, oregano
- Recipe to try: Farmers Market One Pan Ratatouille
Endive
- Pairs well with: mint, chives, parsley, dill, thyme, tarragon
- Recipe to try: Endive Orange Salad with Tahini Dressing
Fennel
- Pairs well with: turmeric, ginger, rosemary, thyme, garlic, basil
- Recipe to try: Shaved Carrot and Fennel Salad
Fiddleheads
- Pairs well with: garlic, cayenne pepper, chives, parsley
- Recipe to try: Sauteed Fiddleheads with Garlic Lemon Butter
Green Beans
- Pairs well with: oregano, parsley, dill, basil, thyme, garlic, chives
- Recipe to try: Italian Marinated Green Bean Salad
Jicama
- Pairs well with: chili powder, cayenne pepper, mint, cilantro
- Recipe to try: Jicama Cherry Salsa
Kabocha Squash
- Pairs well with: ginger, cinnamon, vanilla, curry, sage
- Recipe to try: Apple Ginger Kabocha Squash Soup
Kale
- Pairs well with: garlic, ginger, mint, parsley
- Recipe to try: Chopped Kale Salad
Kohlrabi
- Pairs well with: rosemary, thyme, mint, cilantro, basil, garlic
- Recipe to try: Kohlrabi Steak with Mushroom Sauce
Leeks
- Pairs well with: celery salt, parsley, sage, thyme, paprika, rosemary
- Recipe to try: Braised Radishes and Leeks
Mushrooms
- Pairs well with: garlic, thyme, rosemary, parsley, basil, dill, oregano
- Recipe to try: Garlic Thyme Roasted Mushrooms
Onions
- Pairs well with: thyme, parsley, basil, rosemary, cumin, curry, turmeric, chili powder, cilantro
- Recipe to try: Caramelized Onion White Bean Dip
Parsnips
- Pairs well with: cinnamon, allspice, nutmeg, cloves, rosemary, parsley, thyme, celery salt
- Recipe to try: Spice Parsnip and Apple Baked Oatmeal
Peas
- Pairs well with: mint, garlic, dill, ginger, parsley, basil
- Recipe to try: Green Pea Smoothie with Mint
Potatoes
- Pairs well with: chives, rosemary, garlic, sage, thyme, fennel seeds, dill
- Recipe to try: Lemon Rosemary Roasted Fingerlings
Pumpkin
- Pairs well with: cinnamon, nutmeg, cloves, allspice, sage, rosemary, vanilla, oregano
- Recipe to try: One Pot Pumpkin Tomato Pasta
Radishes
- Pairs well with: mint, rosemary, thyme, ginger, fennel seeds, dill, basil, garlic, dill
- Recipe to try: Watermelon Radish with Rosemary Brown Butter
Rhubarb
- Pairs well with: cinnamon, cardamom, ginger, allspice, vanilla
- Recipe to try: Strawberry Rhubarb Baked Oatmeal Muffins
Rutabaga (Swede)
- Pairs well with: thyme, rosemary, parsley, basil, garlic, paprika, cinnamon, nutmeg
- Recipe to try: Raw Rutabaga Salad
Spaghetti Squash
- Pairs well with: ginger, garlic, oregano, basil, parsley, paprika, curry
- Recipe to try: Spaghetti Squash Pad Thai
Spinach
- Pairs well with: garlic, mint, basil, thyme, parsley, dill, tarragon, ginger, chili powder, oregano
- Recipe to try: Spinach Artichoke Pasta Salad
Sweet Potatoes
- Pairs well with: cinnamon, allspice, nutmeg, cloves, ginger, garlic, rosemary, basil, parsley, cilantro
- Recipe to try: Hasselback Purple Sweet Potato with Ghee and Parsley
Swiss Chard
- Pairs well with: garlic, ginger, dill, cayenne pepper, chili powder
- Recipe to try: Maple Swiss Chard Salad
Tomatoes
- Pairs well with: basil, oregano, parsley, thyme, garlic, chili powder, chives, cayenne pepper
- Recipe to try: Fresh Tomato Tortellini Soup
Turnips
- Pairs well with: thyme, rosemary, parsley, basil, garlic, paprika, cinnamon, nutmeg, cayenne pepper
- Recipe to try: Turnip and Beet Gratin with Gruyere
Zucchini
- Pairs well with: basil, oregano, garlic, paprika, cayenne pepper, chili powder, turmeric, cumin, dill, tarragon
- Recipe to try: Easy Italian Zucchini Kabobs
If you’re intrigued by some of the combinations mentioned in this vegetable seasoning guide, the easiest way to experiment is by sautéing or roasting veggies in different herbs and spices.
You can cook veggies in a skillet with olive oil and 1/4 to 1/2 teaspoon of your seasoning of choice, or toss them in oil, herbs, or spices and roast in the oven on a lined baking sheet.
Or, refer to one of the recipes on this site to make simple veggie dishes that use herbs and spices in sauces, dips, and more.
Is it better to use fresh or dried herbs and spices?
Spices are almost always dried when you purchase them. But some are available fresh, like garlic, ginger, and turmeric. On the other hand, herbs are available in both fresh and dried forms.
So you may be wondering: which is better? In short, it depends on how you plan to use seasonings in your cooking.
Dried herbs and spices tend to be more potent than fresh ones. It’s best to add them towards the beginning of the cooking process and fresh herbs towards the end.
If you need to substitute one for the other, approximately 1 tablespoon of fresh herbs is equal to 1 teaspoon of dried herbs.
Finally, herbs and spices may provide several nutrients, including antioxidant compounds known as polyphenols. Therefore, they may provide health benefits when consumed regularly.
But in some cases, nutrients may be lost during the drying process, which leads people to believe that fresh herbs are healthier than dry ones. However, fresh herbs will also start to lose nutrients as soon as they are picked.
Overall, both fresh and dried seasonings will provide flavor and nutrition. Eating more herbs and spices, in any form, can help you fall in love with veggies and possibly reap some health benefits in the process!
So, the next time you’re stuck on how to “spice up” vegetables, remember this vegetable seasoning guide. And if you are interested in learning how to preserve your leftover fresh herbs for later, check out my post on How to Make Frozen Herb Cubes.
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