GUIDELINES FOR USING HERBS February 4, 2004 Susan Noble Family and Consumer Science Extension Agent

Cupid is sharpening his arrows for the big event; Valentine's Day is just around the corner. Traditionally, the day is celebrated with gifts of chocolate. This year, consider surprising your loved ones with something different -- herbs and spices.

Yes, you read correctly; I'm suggesting herbs and spices. According to Plautus, a really ancient Roman playwright, if you "Spice a dish with love . . . it pleases every palate." Even though I'm playing with his words a bit, I figure there must be something to advice that has lasted over 2,000 years.

To get the most impact from herbs and spices, there are a few tricks you'll need to employ. I'm assuming that if you're offering herbs and spices for the most romantic day of the year, you want maximum results. Of course, health wise, it would be good to use herbs and spices year-round as an alternative to salt (sodium). They just may help keep your loved ones around for another Valentine's Day.

If you're experimenting with adding herbs and spices to a dish rather than following a recipe, you may be confused as to how much to use. Start small. In ancient times, herbs were used to cover up the taste of unpalatable food. I'm sure your food is acceptable and just needs a little enhancing.

If using ground, dried herbs or ground spices, start with 1/4 teaspoon for four servings, one pound of meat, or one pint of soup or sauce. Adjust as needed. When using cayenne pepper and garlic powder, start with only 1/8 teaspoon. When using fresh herbs, the rule of thumb is to use three times more than dried.

The type of spice/herb being used and the type of food being prepared influences the timing of adding these flavor enhancers. Typically, fresh herbs are added near the end of the cooking time, because prolonged heating can cause loss of flavor. For uncooked foods, such as cheese spreads or salads, add spices and herbs several hours before serving to allow the flavors to blend.

As dried herbs and spices sit on the kitchen shelf, they lose flavor and fragrance. Refresh them with this trick before adding to the food being prepared. Place the herbs in the palm of one hand. Rub them with the fingers of your other hand. You'll be amazed at the burst of aroma.

The hand trick serves another purpose. If you shake dried herbs directly from their container into a pot of cooking food, steam gets into the herb container. Moisture is the enemy of dried herbs and spices. So, away from the stove, put herbs into your hand and then transfer them to the pot.

And remember - those dried herbs and spices really don't last forever. As a general rule, herbs and ground spices keep for one year; whole spices, two years. Red spices, such as paprika and chili powder, should be stored in the refrigerator.

Always remove bay leaves and whole spices at the end of cooking. Securing them in a tea ball makes for easy removal.

Now back to the idea of using herbs and spices to reduce salt in foods. Herbs and spices with "bite" will be more effective than mild ones for replacing the taste of salt. Try black pepper, garlic powder, curry powder, cumin, dill seeds, basil, ginger, and coriander.

Be careful when purchasing herbal blends. Something as innocent sounding as lemon pepper seasoning may contain salt. Check the ingredient list. Use garlic and onion powders rather than garlic and onion salt.

Try these tips and the following recipes on your loved ones. However, for the record, gentlemen, I suggest you do include some chocolate in your Valentine's gifts. You could try telling your loved ones that pepper is valuable. In fact, European towns in the 11th century paid their taxes and rents in pepper. But today, chocolate rules on Valentine's.

In small bowl, stir together all sugars and seasonings till well blended. (Makes about 1/4 cup.) Heat oven to 425°F. Rub 2 tablespoons of the seasoning mixture over the tenderloin. Place tenderloin in shallow pan and roast for 30-35 minutes, until internal temperature as measured with a meat or instant-read thermometer is 155°F. Remove meat from oven and let rest 5 minutes. Slice tenderloin to serve.

Recipe from the Pork Information Bureau.

Great flavor with just a pinch of salt!

Heat canned green beans or prepare frozen beans according to package directions or boil fresh green beans till tender. In small saucepan, melt margarine; add onion, celery, and garlic. Cook over low heat for 5 minutes. Add rosemary, basil, salt, and pepper. Cover and simmer for 10 minutes. Add sauce to hot, drained green beans just before serving.

Yields 4 servings.

* Always have rosemary on hand by growing your own. Rosemary grows easily and quickly in our area into an attractive shrub for the landscape.

The use of brand names in this column does not imply endorsement by the North Carolina Cooperative Extension Service of the products or services named or criticism of similar ones not mentioned.

E-mail address: Susan_Noble@ncsu.edu

Mailing Address:
P. O. Box 2280
Lumberton, NC 28359-2280

Phone: 910-671-3276
Fax: 910-671-6278

Date Created 2/4/04