One of the many benefits of homemade baby food is versatility. Once baby has been exposed to herbs and spices, a single ingredient recipe can take on a multitude of culinary experiences. Although it is not recommended to add sugar or salt to baby’s food, the use of many common spices are a great way to help baby expand her familiarity with different tastes and learn to enjoy natural flavors.
I usually wait to add spices and herbs until right before serving instead of when freezing or storing. That way if I find something baby really likes (or doesn’t), I can tailor meals to her preferences and continually try new combinations.
Most pediatricians recommend waiting until 8 months to introduce spices, and keep in mind the 4 day rule. As always, please discuss the introduction of any new food, herb or spice with your baby’s doctor.
A few combinations to get you started:
Vegetables:
- Sweet Potatoes – Cinnamon, ground cloves, nutmeg, vanilla*, pumpkin pie spice
- Pumpkin – Cinnamon, nutmeg, ginger, ground cloves, vanilla*, pumpkin pie spice
- Carrots – Basil, garlic, cinnamon
- Green Beans – Garlic
- White Potatoes – Garlic, dill, anise
- Butternut squash and winter squash – garlic, ground cloves
Fruits:

Rosemary
- Apples – Cinnamon, vanilla*
- Bananas – Ginger, lemon zest
- Pears – Ginger, vanilla*
- Blueberries – vanilla*
- Peaches – vanilla*
Grains:
- Oatmeal – Cinnamon, vanilla*, nutmeg
- Pasta – Oregano, basil, parsley
Meats:
- Chicken – rosemary, cinnamon and coriander, garlic, basil, lemon zest, parsley, sage, thyme
- Turkey – garlic, basil, parsley, sage, thyme
Dairy:
- Plain yogurt – vanilla*, mint
*An important note about vanilla
Vanilla extract contains on average 35% alcohol, used to stabilize and preserve the flavor. Make sure you’re using natural vanilla flavor or a dash of ground vanilla beans.
Have you found any winning combinations? Let me know!
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