Change the taste and appearance of your foods from "ordinary to "extraordinary" by adding fresh herbs. Download a related handout from Slideshare at http://www.slideshare.net/alicehenneman/cooking-with-fresh-herbs
2. Alice Henneman, MS, RD (ahenneman1@unl.edu)
Extension Educator–Nutrition
University of Nebraska–Lincoln Extension
Joanne Kinsey, MS (jkinsey@njaes.rutgers.edu)
Rutgers Cooperative Extension
Family & Community Health Sciences Educator
Sarah Browning, MS (sbrowning1@unl.edu)
Extension Educator–Horticulture
University of Nebraska–Lincoln Extension
Download this PowerPoint (free) at
http://food.unl.edu/web/fnh/fresh-herbs-powerpoint
This is a peer-reviewed publication
2
8. Photo by Alice Henneman
Flavor!
Chive
―flowerettes‖
on spinach
8
9. In early Rome,
young suitors
wore a sprig
of basil to
signal their
marital
intentions.
Source: American Spice Trade
Association
9
Photo by Alice Henneman
15. Herbs (both fresh
and dried) may
provide
antioxidants that
help protect
against diseases
such as cancer
and heart disease
15
16. Growing herbs adds pleasure when they
greet you with wonderful scents!
Adapted from ‘Herb garden’ by Bianca Nogrady available at http://flic.kr/p/5XiTLr under a Creative Commons Attribution 3.0.
Full terms at http://creativecommons.org/licenses/by-nc/3.0/
16
17. ―I plant rosemary all
over the garden, so
pleasant is it to know
that at every few steps
one may draw the
kindly branchlets
through one‘s hand,
and have the enjoyment
of their incomparable
incense …‖
~ Gertrude Jekyll, British Horticulturist
17
Photo by Alice Henneman
23. CILANTRO
Adapted from ‘Cilantro’ by ibeamme available at http://flic.kr/p/MSGy9 under a Creative Commons Attribution 3.0.
Full terms at http://creativecommons.org/licenses/by-nc/3.0/
23
24. Perennials
―Perennial‖ herbs will grow
from the original planting for
several years. Some may be
―tender perennials‖ and
normally grown as annuals in
some states, depending on
temperature requirements.
24
35. Both annual and perennial herbs can
be grown indoors for winter harvest
35Adapted from ‘Windowsill herb garden’ by eskay8 available at http://flic.kr/p/6yLnjG under a Creative Commons Attribution 3.0.
Full terms at http://creativecommons.org/licenses/by-nc/3.0/
36. Need at least 6 hours of sun daily
36
Photo by Alice Henneman
37. Check labels
to be sure
you choose
herbs meant
for culinary
uses for the
best flavor
Photo by Alice Henneman
37
38. Farmers Markets can be a source
of herbs grown in your state
Photo by Alice Henneman
38
39. Photo by Alice Henneman
Add color by combining with flowers
of similar water, sun and soil needs
39
40. Plant herbs
outdoors after
the last day of
frost in the
spring to avoid
losing plants to
a late freeze.
Chives are a
cold-tolerant
perennial and
tolerate frost.
Photo by Alice Henneman
40
41. Short on space? Plant in pots
Adapted from ‘2008 herb crop on the patio’ by Thomas Pix available at http://flic.kr/p/4BnT1u under a Creative Commons Attribution 3.0.
Full terms at http://creativecommons.org/licenses/by-nc/3.0/
41
42. When planting mint
in the ground:
• Control by planting in a
container at least 12‖
wide without drainage
holes
• Bury the container in the
ground so 1‖ of the lip is
above ground level
• May need to water more
frequently than other
herbs planted in ground
as roots can‘t go as deep
Photo by Alice Henneman
42
44. Photo by Alice Henneman
Picking in the morning is best after the
dew has dried but before sun gets hot
44
45. • Herbs have their best
flavor if picked before
flower heads develop
or open.
• Especially important
for annual herbs.
Seed production will
hasten the end of their
life. Help herbs
maintain their flavor
by pinching out any
flower heads that
begin to develop.
Photo by Alice Henneman
45
46. Fresh herbs can
be stored in an
open or a
perforated
plastic bag in
your refrigerator
crisper drawer
for a few days
46
47. Making your own perforated bags
―You can make holes using a standard
paper punch or a sharp object such as a
pen, pencil, or knife. Punch holes
approximately every 6 inches through
both sides of the bag.
If using a knife to create the openings,
make two cuts — in an ‗X‘ shape — for
each hole to ensure good air circulation.‖
Source: University of Wisconsin Extension
47
48. Wash herbs under running
water just before using
Photo by Alice Henneman
48
49. Dry in a salad spinner or gently
pat dry with a paper towel
Photo by Alice Henneman
49
50. Chives:
• Quickly snip
small bundles of
chives with a
kitchen scissors
OR …
• Cut bundles on a
cutting board
with a very sharp
chef‘s knife
Photo by Alice Henneman
50
51. Photo by Alice Henneman
Cilantro, parsley,
and other
small-leaved
delicate herbs:
• Remove leaves
by hand
• It‘s OK to include
some tender stems
51
52. Thyme, oregano,
rosemary, tarragon
and other sturdy
stemmed,
small-leafed herbs:
• Hold thumb and
index finger
together; run down
the stem in the
opposite direction
the leaves have
grown
Photo by Alice Henneman
52
53. Chopping herb
leaves into
smaller amounts:
• Bunch leaves on
cutting board
• Use a sharp chef‘s
knife so as not to
bruise the leaves
53
Photo by Alice Henneman
54. Place fingertips on tip of a chef‘s knife and rock
blade briefly back and forth. Re-gather leaves
and chop again if a smaller size is desired
Photo by Alice Henneman
54
55. Basil, mint, sage
and other large,
leafy herbs:
• A technique called
―chiffonade‖ can
be used with these
herbs
• This method cuts
these herbs into
narrow ribbons
Photo by Alice Henneman
55
56. Stack 5 or 6 leaves, and roll tightly
Photo by Alice Henneman
56
62. ―Delicate‖ herbs
may lose more
of their flavor
when dried
Source: Cook‘s Illustrated,
www.cooksillustrated.com/ho
wto/print/detail.asp?docid=974
62
Photo by Alice Henneman
63. This pizza wouldn‘t be the
same with dried basil!
Photo by Alice Henneman
63
68. Rosemary
• Chicken
• Fish
• Lamb
• Pork
• Roasted potatoes
• Soups
• Stews
• Tomatoes
68
Photo by Alice Henneman
69. Basil
• A natural snipped
in with tomatoes
• Terrific in fresh
pesto
• Other
possibilities
include pasta
sauce, peas,
zucchini
69
Photo by Alice Henneman
70. Dill
• Carrots
• Cottage cheese
• Fish
• Green beans
• Potatoes
• Tomatoes
70
Photo by Alice Henneman
71. Parsley
• The curly leaf is the
most common, but the
flat-leaf or Italian
parsley is more
strongly flavored and
often preferred for
cooking
• Naturals for parsley
include potato salad,
tabbouleh, egg
sandwiches
71
Photo by Alice Henneman
72. Cilantro
• Mexican, Asian
and Caribbean
cooking
• Salsas
• Tomatoes
72
Adapted from ‘Cilantro’ by ibeamme available at
http://flic.kr/p/MSGy9 under a Creative Commons Attribution 3.0.
Full terms at http://creativecommons.org/licenses/by-nc/3.0/
83. Pesto (basil is usually main herb)
Adapted from ‘Soup and Sandwich 6of12 BBL600XL’ by Food thinkers available at http://flic.kr/p/7LxR3 under a Creative Commons Attribution 3.0.
Full terms at http://creativecommons.org/licenses/by-nc/3.0/ 83
84. Rosemary roasted potatoes
Adapted from ‘Rosemary Roasted Potatoes’ by Laurel Fan available at http://flic.kr/p/5L5A2s under a Creative Commons Attribution 3.0.
Full terms at http://creativecommons.org/licenses/by-nc/3.0/
84
85. Stuffing (sage and thyme often main herbs)
Adapted from ‘Sage & Sausage Stuffing’ by Lauren Teague available at http://flic.kr/p/8Xg9aC under a Creative Commons Attribution 3.0.
Full terms at http://creativecommons.org/licenses/by-nc/3.0/
85
86. Salmon with dill sauce
Adapted from ‘Salmon with dill sauce’ by William Selman available at http://flic.kr/p/3bmziF under a Creative Commons Attribution 3.0.
Full terms at http://creativecommons.org/licenses/by-nc/3.0/
86
87. Salsa (cilantro often a key ingredient)
87Adapted from ‘Fresh tomato salsa’ by Keith McDuffee available at http://flic.kr/p/6DGEgf under a Creative Commons Attribution 3.0.
Full terms at http://creativecommons.org/licenses/by-nc/3.0/
87
88. Tarragon (a classic egg dish ingredient)
Adapted from ‘red, white & booze!’ by Marynificent Bradley available at http://flic.kr/p/6BM7FG under a Creative Commons Attribution 3.0.
Full terms at http://creativecommons.org/licenses/by-nc/3.0/
88
89. Oregano (often used in Italian cuisine)
Adapted from ‘food_italian_tomato_bolognese_2_recipe’by time anchor available at http://flic.kr/p/acL5UG under a Creative Commons Attribution 3.0.
Full terms at http://creativecommons.org/licenses/by-nc/3.0/
89
92. Add edible herb
garnishes (plus
flavor / nutrients) to:
• Soups
• Salads
• Vegetables
• Desserts
• Beverages
• Protein dishes
• Fruits
• Grains Adapted from ‘Garnish with parsley and serve out into plate at
table’ by Jag aka Route79 available at http://flic.kr/p/4PVG3k
under a Creative Commons Attribution 3.0.
Full terms at http://creativecommons.org/licenses/by-nc/3.0/
92
93. Garnishes can take many forms
93
FlowersSprigs
Leaves Chopped
Chiffonade
Photos by Alice Henneman
97. Chives (sprigs)
Adapted from ‘Untitled’ by Mike Carroll available at http://flic.kr/p/6N1JWk under a Creative Commons Attribution 3.0.
Full terms at http://creativecommons.org/licenses/by-nc/3.0/
97
98. Adapted from ‘Springtime in a Bowl’ by Alana available at http://flic.kr/p/6pZL17 under a Creative Commons Attribution 3.0.
Full terms at http://creativecommons.org/licenses/by-nc/3.0/
Chives (flowers)
98
100. Adapted from ‘Corn Chowder from the Best of Bridge’ by Pastilla the Mannequin aka trupastilla available at http://flic.kr/p/deVBpa
Under a Creative Commons Attribution 3.0. Full terms at http://creativecommons.org/licenses/by-nc/3.0/
Cilantro (chopped)
100
101. Cilantro (leaf)
Adapted from ‘Beanie Cheesie’ by Joshua Heller available at http://flic.kr/p/83fksn under a Creative Commons Attribution 3.0.
Full terms at http://creativecommons.org/licenses/by-nc/3.0/
101
102. Dill (chopped)
Adapted from ‘Summer Food’ by Ted Major available at http://flic.kr/p/6u6EaB under a Creative Commons Attribution 3.0.
Full terms at http://creativecommons.org/licenses/by-nc/3.0/
102
103. Dill (small, tender sprig)
Adapted from ‘One Pot Chicken and Penne Stew with Dill’ by Alpha aka avlxyz available at http://flic.kr/p/9wzs6o
under a Creative Commons Attribution 3.0. Full terms at http://creativecommons.org/licenses/by-nc/3.0/
103
104. Dill (edible flowers)
104
Adapted from ‘Măche and Mixed Greens Salad with Kohlrabi, Cucumber, Dill Flowers, and Ciabatta Croutons’ by Emilie Hardman available at
under a Creative Commons Attribution; 3.0. Full terms at http://creativecommons.org/licenses/by-nc/3.0/
105. Mint (with tea)
105
Adapted from ‘202-365’ by F Delventhal available at http://flic.kr/p/8kEc6L under a Creative Commons Attribution; 3.0.
Full terms at http://creativecommons.org/licenses/by-nc/3.0/
105
106. Mint (in smoothie)
Adapted from ‘Smoothie and Toast’ by bricolage 108 available at http://flic.kr/p/PUiqq under a Creative Commons Attribution; 3.0.
Full terms at http://creativecommons.org/licenses/by-nc/3.0/ 106
107. Mint (with fruit)
Adapted from ‘Fruit Cup’ by yugoQ available at http://flic.kr/p/kLGFR under a Creative Commons Attribution; 3.0.
Full terms at http://creativecommons.org/licenses/by-nc/3.0/ 107
108. Adapted from ‘Gelato!’ by Juan Carlos Madrigal available at http://flic.kr/p/6yy7tz
under a Creative Commons Attribution; 3.0. Full terms at http://creativecommons.org/licenses/by-nc/3.0/
Mint (with dessert)
108
110. Parsley (leaves of flat-leafed parsley)
110
Adapted from ‘Summer Quinoa Salad (Vegan)’’by Jennifer aka SweetOnVeg available at http://flic.kr/p/cozMz3 under a Creative Commons Attribution; 3.0.
(website: http://www.sweetonveg.com/) Full terms at http://creativecommons.org/licenses/by-nc/3.0/
111. Parsley (sprigs of curly parsley)
Adapted from ‘Pasta Arrabbiatta with chicken, garnished with fresh parsley and parmigiano’ by Ville Majander available at http://flic.kr/p/8LRbcr under a
Creative Commons Attribution; 3.0. Full terms at http://creativecommons.org/licenses/by-nc/3.0/
111
113. Thyme (young thyme with tender, edible stems)
Adapted from ‘Stracci with roasted butternut squash, mozzarella and thyme’ ’by Blue moon in her eyes available at http://flic.kr/p/9uCKW1
under a Creative Commons Attribution; 3.0. Full terms at http://creativecommons.org/licenses/by-nc/3.0/
113
114. ?
What is a new
herb garnish idea
YOU might try?
114
117. Experiment with a small amount;
decide which method you prefer.
Here are 2 popular methods …
117
118. Drying herbs:
Dehydrator drying is a
fast and easy way to
dry high quality herbs
because temperature
and air circulation can
be controlled.* (Follow
directions that come
with your dehydrator.)
*National Center for Home Food Preservation
http://nchfp.uga.edu/how/dry/herbs.html
Adapted from ‘Dehydrator in Motion’ by Tom Higgins available at http://flic.kr/p/5rbMYq
under a Creative Commons Attribution; 3.0. Full terms at http://creativecommons.org/licenses/by-nc/3.0/
118
119. Freezing herbs in
oil or water :
• Works best popped
directly into cooked foods
• Chop or use sprigs/leaves
• Place in ice cube tray
sections with amounts
easily used in recipes
• Cover with extra-virgin
olive oil or water;
frozen oil turns whitish
but changes back
when thawed
Photo by Alice Henneman
119
120. • Cover tray lightly
with plastic wrap;
freeze overnight
• Label freezer bags
with herb type/date;
then add herbs
• Some feel this
method works best
with less tender
herbs (i.e. rosemary,
sage, thyme,
oregano)
• Use in 3 to 6 months
for best quality
Photo by Alice Henneman
120
127. For more information about herbs:
1. Cooking with Fresh Herbs,
http://food.unl.edu/web/fnh/fresh-herbs
2. Colorful Foods Videos,
http://vimeo.com/user8347130/videos
3. Recipe Videos,
http://www.youtube.com/FCHSdepartmentRCE
4. Get Moving - Get Healthy New Jersey!
http://getmovinggethealthy.org
5. http://pinterest.com/alicehenneman/herbs/
6. Growing Herbs, Purdue University,
http://www.hort.purdue.edu/ext/HO-28.pdf
7. Growing Herbs at Home, University of Missouri
Extension, http://extension.missouri.edu/p/g6470
127
129. Nebraska–Lincoln Extension educational programs
abide with the nondiscrimination policies of the
University of Nebraska–Lincoln and the
United States Department of Agriculture.
Rutgers Cooperative Extension, a unit of the Rutgers
New Jersey Agricultural Experiment Station, is an
equal opportunity program provider and employer.
Reference to commercial products or trade names is made
with the understanding that no discrimination is intended of
those not mentioned and no endorsement by University of
Nebraska–Lincoln Extension is implied for those mentioned.
129