Cooking with Herbs Adds Flavor

Cooking with fresh herbs really enhances the flavors of food without adding to the fat, sodium, or calorie content. There are hundreds of varieties of fresh herbs available; many which are easily grown at home.

Herbs and spices have a long culinary history, dating back more than 2,000 years.  They were known to be traded throughout the Mediterranean and Middle East. Spices were the motive for Christopher Columbus’ forays across the ocean.

Despite what some think, “spice” and “herb” cannot be used interchangeably.  Spices come from the bark, buds, fruit, roots, seeds or stems of plants and trees. They are usually dried; garlic and ginger root are two exceptions.

Herbs are the fragrant leaves of plants. It is possible for one plant to provide both herbs and spices. Such is the case of the coriander plant. The seeds of the plant are combined with others to make curry powder, while the leaves of the same plant are called cilantro, a favorite seasoning in Mexican dishes.

Store your dried herbs and spices in tightly covered containers in a cool, dark place (not the refrigerator). Avoid placing your spice rack near a window or above the stove because heat, bright light, and air destroy the flavor, while moisture can cause herbs and spices to mold.

To assure that you are using your dried herbs in a timely manner, date the container. Then use it as needed, but preferably within the year.

To check the freshness, rub seasonings between your fingers and smell the aroma.  If there’s not much smell, you may need to get a new supply.

Cooking with fresh herbs is almost as easy as cooking with dried.  As a general rule, use three times as much fresh herb as you would a dried herb. If given the chance, use fresh over dried each time.

Fresh herbs should be stored in an open or perforated plastic bag in your refrigerator crisper drawer for a few days. To extend the freshness of herbs, snip off the end of the stems on the diagonal. Place herbs in a tall glass with an inch of water. Cover loosely with a plastic bag to allow for air circulation and change the water daily. Herbs may last a week or more stored this way.

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Jeri Pearson

Jeri is the News Director for Pulse Multi-Media and Editor of The Polk County Pulse. She has 10 years of experience in community focused journalism and has won multiple press association awards.

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