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.