Cooking with Fresh Herbs

                                                                          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 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 vs. dried parsley! 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 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.

To extend the freshness of herbs, snip off the ends of the stems on the diagonal. Place herbs in a tall glass with an inch of water, like cut flowers. Cover them loosely with a plastic bag to allow for air circulation. Place them in the refrigerator and change the water daily. Herbs may last a week or more stored this way. NOTE: The flavor of herbs may diminish the longer they’re stored.


Wash herbs when you are ready to use them. Wash smaller amounts of herbs thoroughly under running water. Shake off moisture or spin dry in a salad spinner. Pat off any remaining moisture with clean paper towels.

If you’re washing a larger amount of herbs at one time, treat them as you would salad greens. Place in a clean sink or deep bowl filled with cold water and swish around. Lift from the water and transfer to another bowl so dirt and grit remain in the water. Pour out the water and repeat the washing process in clean water until dirt and grit are gone and the water is clear.

NOTE: If you plan to harvest a large amount of herbs from a home garden, consider washing them down with a hose the day before to help remove any large particles of dirt or grit that might be on the leaves.

                                   Culinary Herbs and Uses 

• Basil: Beef, Chicken, Dips, Dressings, Fish, Marinades, Pasta, Tomatoes, Shellfish. Vegetables (cooked & raw)

• Bay Leaf: Onions, Potatoes, Rice, Sauces, Seafood, Soups, Squash, Stews, Tomatoes

• Caraway Seed: Beets, Breads, Cabbage, Carrots, Dips, Pork, Potatoes, Salads, Soups, Turnips, Winter Squash

• Chervil: Chicken, Fish, Shellfish, Turkey, Vegetables (cooked & raw)

• Chives: Beef, Casseroles, Cheese, Chicken, Eggs, Fish, Pasta, Salads, Sauces, Soups, Turkey, Vegetables

• Cilantro: Beans, Chicken, Fish, Mexican Dishes, Rice, Salads, Salsas, Shellfish, Tomatoes, Turkey

• Curry Powder :Chicken, Ham, Indian Dishes, Pasta, Rice, Turkey

• Dill :Beans, Beef, Beets, Bread, Cabbage, Carrots, Cheese, Eggs, Fish, Lamb, Peas, Salads, Sauces, Squash, Tomatoes, Veal

• Garlic: Beans, Beef, Bread, Casseroles, Cheese, Dressings, Eggplant, Eggs, Fish, Marinades, Potatoes, Poultry, Rice, Salads, Sauces, Stews, Tomatoes

• Lovage: Breads, Dressings, Potatoes, Soups, Stews

• Marjoram: Beans, Beef, Breads, Chicken, Eggs, Fish, Potatoes, Salads, Soups, Spinach, Stews, Tomatoes, Turkey

• Mint: Beans, Fish, Jellies, Lamb, Salads, Tea

• Oregano: Artichokes, Beans, Beef, Breads, Cabbage, Casseroles, Eggplant, Eggs, Fish, Italian Dishes, Lamb, Mushrooms, Pasta, Salads, Sauces, Shellfish, Soups, Squash, Stews

• Parsley: Asparagus, Beef, Beets, Breads, Casseroles, Fish, Mushrooms, Pasta, Salads, Soups, Stews, Stuffing

• Rosemary: Beans, Beef, Breads, Broccoli, Butter, Casseroles, Chicken, Dips, Fish, Marinades, Parsnips, Pasta, Potatoes, Pork, Salads, Sauces, Soups, Spreads, Stews, Stuffing

• Sage: Beans, Chicken, Duck, Eggs, Fish, Gravy, Onions, Pork, Rice, Sauces, Soups, Spinach, Stews, Stuffing, Tomatoes, Vegetables

• Summer Savory: Beans, Breads, Chicken, Eggs, Fish, Soups, Stews, Stuffing

• Tarragon: Asparagus, Avocados, Beans, Beef, Beets, Carrots, Casseroles, Chicken, Dips, Dressings, Fish, Mushrooms, Peas, Salads, Shellfish, Spinach, Squash, Stews

• Thyme: Beans, Chicken, Fish, Soups, Stews, Tomatoes, Turkey, Vegetables