Cooking with Herbs

Using herbs in food preparation can be a fast, simple, and healthy way to add flavor to your foods while minimizing added salt, sugar, or fat. With the availability of more herbs at grocery stores and farmers markets and a surge in home herb gardening, cooking with herbs has become more popular.

In addition, many culinary herbs contain phytonutrients that may help protect against chronic diseases such as diabetes, heart disease, and certain cancers. This applies to both fresh and dried herbs.

Tips for handling and using herbs

When choosing herbs, make sure they are fresh, clean, and disease free. Avoid buying herbs that are discolored or damaged. Handle them gently to avoid bruising the plants before use. Select only enough for immediate use unless they are to be dried or frozen.

Since the flavor and aroma of herbs deteriorates quickly after picking, use as soon as possible.

If you’re unable to use harvested herbs right away, trim their stems and place them in a glass with one inch of water. Cover loosely with a plastic bag to allow for air circulation and place in the refrigerator. Change water daily. Herbs may last for up to a week stored in this manner.

Before use, wash herbs in cool running water and shake to remove excess moisture. Do not use soap, detergent, or bleach, because these liquids absorb into the herb.

Using frozen herbs

Freeze herbs at their peak freshness for best results.
Use frozen herbs within three to six months.
Due to the textural changes that occur after freezing, frozen herbs work best in cooked dishes.

Using dried herbs

Dried herbs may be three to four times stronger than fresh herbs. When using dried herbs, use one teaspoon of dried herbs for every one tablespoon of fresh herbs that are needed in a recipe.
Dried herbs can be stored for up to one year.
Store dried herbs in an air-tight container in a cool, dark area to preserve freshness.

Related: Tips for cooking with herbs

Herb uses and benefits

Knowing the best uses for and benefits of herbs can help you choose where to add them when cooking with herbs.

Herb	Some Uses	Benefits/Potential Benefits
Anise	Pork, chicken, fish, stews, beverages, and stewed fruit. Use the seeds in baked goods.	Aids digestion
Basil	Tomatoes and tomato dishes, vinegars, rice, eggs, meats, duck, salads, and vegetables.	Antioxidant
Chive	Salads, stews, appetizers, vegetables, butter, yogurt, and sour cream sauces.	Anti cancerous
Dill	Fish and fish sauces, cottage cheese, breads, beets, cucumbers, cauliflower, brussels sprouts, and salads.	Anti inflammatory
Fennel	Tomato dishes, eggs, fish, marinades for meats, carrots, pickles, breads, and baked goods.	Aids digestion
Marjoram	Stews, soups, meats, tomato dishes, vegetables, eggs, breads, and French dressing.	Aids digestion
Mint	Salads, lemonade, tea, potatoes, scallops, sauces and jelly, sherbet, lamb, and fruit.	Digestive support
Oregano	Italian tomato sauces, barbecue sauce, soups, eggs, cheese, pork, vegetables, and salad dressings.	Anti-inflammatory and Antimicrobial (inhibiting growth of bacteria, viruses and fungi)
Parsley	Tomato sauces, fish, meats and poultry, soups, stews, and vegetables.	Natural diuretic (helping kidneys remove salt and water via urine)
Rosemary	Lamb, pork, vegetables, chowders, and cheese.	Antioxidant and anti-inflammatory
Sage	Fish, meat, poultry stuffing, chowders, soups, and tomatoes.	Antioxidant
Savory	Pork, chowders, stews, fish, eggs, salads, beans, and biscuits.	Antioxidant, antimicrobial, and antifungal
Tarragon (French)	Eggs, yogurt and sour cream dishes, meat, asparagus, beans, and cucumbers.	Anti-inflammatory
Thyme (Lemon or English)	Stews, clam chowder, fish, meat, poultry, eggs, stuffing, bread, biscuits, lima beans, broccoli, and onions.	Anti-inflammatory and antimicrobial