An herb is a seed plant that does not produce a woody
stem like a tree, but an herb will live long enough to
develop flowers and seeds. Culinary herbs are probably
the most useful to herb gardeners, having a wide range
of uses for cooking. These herbs, because of their strong
flavors, are generally used in small quantities to add
flavor. Almost all herbs have health-protecting antioxidants
and phyto-(plant) chemicals that may improve your overall
health.
If you use dried herbs, use half the amount you would
use if they were fresh, because their flavor is more concentrated.
Here is a sample of some herbs to add to your cooking:
 |
GOOD GREENS: Peppermint
(larger leaves) and Corsican
mint (smaller leaves)
can be
used in small quantities to
enhance one's
tea on a hot day.
Photo courtesy of USDA |
Basil - Fresh basil leaves can be torn
or cut to release the flavor. Basil is an excellent seasoning
for tomatoes and tomato-based sauces, eggplant, zucchini,
and yellow squash as well as in green salads.
Bay Leaf - This pungent, woody herb has sturdy leaves
and a faintly bitter taste. Use a whole leaf in stews,
soups, dressings or sauces to perk up flavor. But, remember
to remove the leaf before serving your dish.
Chives - Chives belong to the onion family and provide
some of the same sulfur phytochemicals. Snip chives into
small pieces and add to dishes at the last minute of cooking.
Also try them in green salads or on top of steamed vegetables
like cauliflower, carrots and peas.
Dill - Fresh dill can have an intense flavor and scent,
but dried dill is more delicate. Fish, mustard,
salad dressings, tomato sauce, beets and green beans all
taste great with dill.
Oregano - With one of the highest concentrations of phytochemicals
(quercetin and carnosol), oregano has an intense taste.
Oregano is an ideal seasoning for tomatoes, mushrooms,
peppers, summer squash and eggplant, tomato sauces and
salads.
Parsley - Parsley is rich in phytochemicals called flavonoids.
Flat-leafed Italian parsley has a milder flavor than the
curly-leafed kind. Parsley works well with many dishes,
from fish and chicken to vegetable dishes, soups, salads,
dressings and stews.
Rosemary - This herb has needle-like leaves and a strong
piney scent and flavor. To release its flavor, finely chop
the fresh leaves or crush dried rosemary. Add it to fish,
salad dressings, bread dough, mushrooms, roasted potatoes
and tomato dishes.
Thyme - Thyme's tiny leaves have a minty, tea-like flavor.
Sweeter than oregano or parsley, thyme tastes good with
tomatoes, eggplant, mushrooms, potatoes and summer squash.
For more information on herbs, here are a few references.
Feast on Fresh Herbs. American Institute for Cancer Research
(AICR) Newsletter. Spring 2008, Issue 99.
Growing Herbs in the Home Garden. West Virginia University
Extension Services Web site. Available at: http://www.wvu.edu/~agexten/hortcult/herbs/ne208hrb.htm Accessed
June 30, 2008.
