Herbs
By Kristin Penner
Tired of eating the same bland meals over and over? Well one way you can change it up is to start adding herbs into the meals you cook and also in your drinks.
What are herbs? Soft-stemmed plants where the leaves, flowers, roots or seeds are used to flavor foods or beverages.
Herbs have been around for many years. They were originally used in food less for their flavor, and more for their digestive and preservative properties. The anti-bacterial properties were also important in preserving food before refrigeration came along.
It is now more common to use herbs for seasoning dishes and drinks than for health benefits.
When cooking with herbs start slowly. Each herb has its own subtle and individual flavor. Each herb’s flavor compliments a particular companion food. When trying to decide what herbs to add to a dish here are some pairing recommendations
- Beef- Sage, Thyme
- Chicken- Oregano, rosemary, sage, thyme
- Pork- oregano
- Corn- parsley
- Green beans- dill, oregano, thyme
- Potatoes- Dill, parsley, sage
- Sumer Squash- Rosemary, sage
- Tomatoes- Basil, dill, oregano, parsley
Fresh vs. dried- both are great ways to add flavor to your meals. Dried herbs tend to have a deeper, spicier flavor than fresh herbs. For that reason, you can add less dry herbs than you would fresh. It is better to start with small amounts and adjust so you don’t overpower your meal with flavor. For best results when cooking add the less delicate herbs (such as dill seed, oregano, thyme) earlier in the cooking and more delicate herbs (such as basil, chive, mint) later or just before serving.
Herbs can be a fun, inexpensive way to add a new twist to your favorite recipes or experiment with your own creations. Herbs do not have any calories, fat, or carbohydrates but are plentiful in healthful antioxidants and pigments.
