Selecting, storing, and using fresh herbs
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Cooking with herbs can add interesting flavors to foods, especially when salt, sugar, and fat are reduced in a recipe. They are a quick way to add a new flair to your favorite meals. Many culinary herbs, both fresh and dried, have antioxidants that may help protect against diseases such as diabetes, cancer, and heart disease. Because herbs are so popular, they are being sold fresh at the roadside market and grocery store and are often grown as part of a kitchen garden by the homeowner.
Culinary Herb Uses:
Anise: Pork, chicken, fish, stews, beverages, stewed fruit. Seeds in baked goods.
Basil: Tomatoes and tomato dishes, vinegars, rice, eggs, meats, duck, salads, vegetables.
Chives: Salads, stews, appetizers, vegetables, butter, yogurt and sour cream sauces.
Dill: Fish and fish sauces, cottage cheese, breads, beets, cucumbers, cauliflower, Brussels sprouts, salads.
Fennel: Tomato dishes, eggs, fish, marinades for meats, carrots, pickles, breads and baked goods.
Marjoram: Stews, soups, meats, tomato dishes, vegetables, eggs, breads, French dressing.
Mint: Salads, lemonade, tea, potatoes, scallops, sauces and jelly, sherbet, lamb, fruit
Oregano: Italian tomato sauces, barbecue sauce, soups, eggs, cheese, pork, vegetables, salad dressings.
Parsley: Tomato sauces, fish, meats and poultry, soups, stews, vegetables.
Rosemary: Lamb, pork, vegetables, chowders, cheese.
Sage: Fish, meat, poultry stuffing, chowders, soups, tomatoes.
Savory: Pork, chowders, stews, fish, eggs, salads, beans, biscuits.
Tarragon (French): Eggs, yogurt and sour cream dishes, meat, asparagus, beans, cucumbers.
Thyme (Lemon or English): Stews, clam chowder, fish, meat, poultry, eggs, stuffings, bread, biscuits, lima beans, broccoli, onions
Source: Barbara H. Drake, OSU Extension
Ohio State University Extension embraces human diversity and is committed to ensuring that all research and related educational programs are available to clientele on a nondiscriminatory basis without regard to race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, or veteran status. This statement is in accordance with United States Civil Rights Laws and the USDA.
Rose Fisher MerkowitzExtension Educator
Family & Consumer Sciences
Cooking with herbs can add interesting flavors to foods, especially when salt, sugar, and fat are reduced in a recipe. They are a quick way to add a new flair to your favorite meals. Many culinary herbs, both fresh and dried, have antioxidants that may help protect against diseases such as diabetes, cancer, and heart disease. Because herbs are so popular, they are being sold fresh at the roadside market and grocery store and are often grown as part of a kitchen garden by the homeowner.
Cooking with herbs can add interesting flavors to foods, especially when salt, sugar, and fat are reduced in a recipe. They are a quick way to add a new flair to your favorite meals. Many culinary herbs, both fresh and dried, have antioxidants that may help protect against diseases such as diabetes, cancer, and heart disease. Because herbs are so popular, they are being sold fresh at the roadside market and grocery store and are often grown as part of a kitchen garden by the homeowner.
Culinary Herb Uses:
Anise: Pork, chicken, fish, stews, beverages, stewed fruit. Seeds in baked goods.
Basil: Tomatoes and tomato dishes, vinegars, rice, eggs, meats, duck, salads, vegetables.
Chives: Salads, stews, appetizers, vegetables, butter, yogurt and sour cream sauces.
Dill: Fish and fish sauces, cottage cheese, breads, beets, cucumbers, cauliflower, Brussels sprouts, salads.
Fennel: Tomato dishes, eggs, fish, marinades for meats, carrots, pickles, breads and baked goods.
Marjoram: Stews, soups, meats, tomato dishes, vegetables, eggs, breads, French dressing.
Mint: Salads, lemonade, tea, potatoes, scallops, sauces and jelly, sherbet, lamb, fruit
Oregano: Italian tomato sauces, barbecue sauce, soups, eggs, cheese, pork, vegetables, salad dressings.
Parsley: Tomato sauces, fish, meats and poultry, soups, stews, vegetables.
Rosemary: Lamb, pork, vegetables, chowders, cheese.
Sage: Fish, meat, poultry stuffing, chowders, soups, tomatoes.
Savory: Pork, chowders, stews, fish, eggs, salads, beans, biscuits.
Tarragon (French): Eggs, yogurt and sour cream dishes, meat, asparagus, beans, cucumbers.
Thyme (Lemon or English): Stews, clam chowder, fish, meat, poultry, eggs, stuffings, bread, biscuits, lima beans, broccoli, onions
Source: Barbara H. Drake, OSU Extension
Ohio State University Extension embraces human diversity and is committed to ensuring that all research and related educational programs are available to clientele on a nondiscriminatory basis without regard to race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, or veteran status. This statement is in accordance with United States Civil Rights Laws and the USDA.
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