Boost the Flavor with Herbs

Add more variety and flavor to your diet by using fresh herbs to create delicious dishes. Herbs boost the flavor in your kitchen creations with less salt and fewer high-fat ingredients.

Harvest approximately 10 percent of the leaves at any one time to promote leaf growth without weakening the plant. Use herbs right out of the garden or bundle small branches of herbs fastened with a rubber band and hang upside down in a cool, dry place. The kitchen is too warm and humid to successfully dry herbs. Once the herbs are dry, strip the leaves from the stems and place in an airtight container. Handle carefully to avoid crushing the leaves. Store dried herbs in a cool, dry location with minimal exposure to air and sunlight. Dried herbs have a limited shelf life, losing flavor over time. Do not keep powdered herbs for more than a year.

Fresh herbs also can be stored in the freezer. Wash small amounts of herbs and seal in freezer bags. Alternatively, chop fresh herbs and place in water in ice-cube trays then store in a sealed container in the freezer. Use the cubes in sauces and soups all year.

For maximum flavor:
• Use fresh herbs.
• Use kitchen shears or a sharp knife
to cut or chop leaves of fresh herbs to release flavor.
• When adding fresh or dried herbs to
cold foods, such as dips or dressings,
prepare the food at least a couple of hours before serving so the flavors can blend. Store in
the refrigerator
for safety.
• Add fresh herbs
to hot dishes at
serving time for
maximum flavor.
&bull The appropriate amount of herb to add to a recipe depends upon whether the herb is fresh, powdered or dried flakes. As a guide, remember that ¼ teaspoon of powdered herb is equivalent to ¾ to 1 teaspoon of dried herb or 2 teaspoons of fresh herb.

There is no right or wrong way to use herbs when preparing food. Use the chart at right to serve as a guide as you choose combinations to bring out the best in the food you prepare.