Enjoy Fresh Herbs

Whether you plant them or pick them up at the grocery store or farmers’ market, adding fresh herbs is a quick way to transform ordinary meals into extraordinary meals according to the University of Nebraska – Lincoln Extension. Besides helping flavor foods when cutting back on salt, fat and sugar, herbs may offer additional benefits of their own. Researchers are finding many culinary herbs (both fresh and dried) have antioxidants that may help protect against such diseases as cancer and heart disease.

A snip of a fresh herb into a dish instantly kicks up the appearance a notch. Unless directed otherwise by your recipe, add the more delicate herbs — basil, chives, cilantro, dill leaves, parsley, and mint — a minute or two before the end of cooking or sprinkle them on the food before it’s served. The less delicate herbs, such as oregano, rosemary, and thyme, can be added about the last 20 minutes of cooking.

Experience what a difference in appearance and flavor fresh herbs can make without adding extra calories. Edible fresh herb garnishes add appealing color, plus flavor and added nutrients to foods.

Substituting Fresh Herbs for Dried Herbs: A general guideline when using fresh herbs in a recipe is to use 3 times as much as you would use of a dried herb. When substituting, you’ll often be more successful substituting fresh herbs for dried herbs, rather than the other way around. For example, think potato salad with fresh versus dried parsley.

When to Pick or Purchase Herbs: Purchase herbs close to the time you plan to use them. When growing herbs in your own garden, the ideal time for picking is in the morning after the dew has dried but before the sun gets hot. This helps ensure the best flavor and storage quality.

How to Store Fresh Herbs: Fresh herbs can be stored in an open or a perforated plastic bag in your refrigerator crisper drawer for a few days. If you don’t have access to commercial perforated bags, use a sharp object to make several small holes in a regular plastic bag.

Popular Herb and Food Combinations:

  • Basil is a natural snipped in with tomatoes; terrific in fresh pesto; other possibilities include pasta sauce, peas, and zucchini.
  • Chives can be added to dips, potatoes, and tomatoes.
  • Cilantro is popular in Mexican, Asian, and Caribbean cooking; salsas, and tomatoes.
  • Dill goes well with carrots, cottage cheese, fish, green beans, potatoes, and tomatoes.
  • Mint works with carrots, fruit salads, parsley, peas, tabbouleh, and tea.
  • Oregano is great with peppers and tomatoes.
  • Parsley: The curly leaf is the most common, but the flat-leaf or Italian parsley is more strongly flavored and often preferred for cooking. Naturals for parsley include potato salad, tabbouleh, and egg salad sandwiches.
  • Rosemary goes well with chicken, fish, lamb, pork, roasted potatoes, soups, stews, and tomatoes.
  • Sage adds flavor to beef, chicken, potatoes, pork, carrots, and summer squash.
  • Thyme tastes great with eggs, lima beans, potatoes, poultry, summer squash, and tomatoes.

Article released July 4, 2020

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