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. Herbs add a lot of flavor without the added salt, fat and sugar. In addition, researchers are finding many culinary herbs (both fresh and dried) have antioxidants that may help protect against such diseases as cancer and heart disease. If you don’t have fresh herbs, dried herbs may also be used. Approximate equivalent amounts of different forms of herbs are:
· 1 tablespoon finely cut fresh herbs
· 1 teaspoon crumbled dried herbs
· 1/4 to ½ teaspoon ground dried herbs
Begin with 1/4 teaspoon of most ground spices or ground dried herbs for 4 servings, 1 pound of meat or 1 pint (2 cups of soup or sauce); adjust as needed. Use more herbs when using a crumbled dried or a fresh form. Start with 1/8 teaspoon for cayenne pepper and garlic powder; adjust as needed. Red pepper intensifies in flavor during cooking; add in small increments. When doubling a recipe, do not double spices and herbs. Increase amounts by 1 ½ times. Add more if needed.Let’s take a look at some different herbs and how they may be used in cooking.
Basil – tomatoes
Bay leaf – beef, veal and tomatoes
Cinnamon – carrots and winter squash
Cloves – carrots and summer squash
Cumin – corn
Curry powder – lamb, veal, fish, corn, green beans and summer squash
Dill – green beans, potatoes and tomatoes
Dry mustard – fish
Garlic – lamb, pork and potatoes
Ginger – veal, chicken, peas and winter squash
Lemon juice – fish and green beans
Marjoram – beef, veal, chicken, fish, carrots, green beans, peas, summer squash and tomatoes
Nutmeg – beef, carrots, summer squash and winter squash
Onion – beef, pork, corn, greens, peas, potatoes, winter squash and tomatoes
Oregano – pork, veal, chicken, green beans and tomatoes
Paprika – chicken, fish, corn and potatoes
Parsley – corn, peas, potatoes and tomatoes
Pepper – beef, pork, greens and tomatoes
Rosemary – lamb, chicken, carrots and summer squash
Sage – beef, pork, chicken, carrots, peas, potatoes and summer squash
Tarragon – chicken and green beans
Thyme – chicken and green beans
For more information about herb gardening or cooking with herbs please call the Extension office at 325-646-0386.
