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Cooking With Herbs
Herbal Recipe
The following flavor and food combinations, provided by the National Heart, Lung and Blood Institute, have the added benefit of making meat, poultry, fish and vegetables tasty without adding salt.
| If you are cooking: | Try Flavoring it With: |
| Beef: | Bay leaf, marjoram, nutmeg, onion, pepper, sage, thyme |
| Lamb: | Curry powder, garlic, rosemary, mint |
| Pork: | Garlic, onion, sage, pepper, oregano |
| Veal: | Bay leaf, curry powder, ginger, marjoram, oregano |
| Chicken: | Ginger, marjoram, oregano, paprika, poultry seasoning, rosemary, sage, tarragon, thyme |
| Fish: | Curry powder, dill, dry mustard, marjoram, paprika, pepper |
| Carrots: | Cinnamon, cloves, dill, ginger, marjoram, nutmeg, rosemary, sage |
| Corn: | Cumin, curry powder, onion, paprika, parsley |
| Green Beans: | Dill, curry powder, marjoram, oregano, tarragon, thyme |
| Greens: | Onion, pepper |
| Potatoes: | Dill, garlic, onion, paprika, parsley, sage |
| Summer Squash: | Cloves, curry powder, marjoram, nutmeg, rosemary, sage |
| Winter Squash: | Cinnamon, ginger, nutmeg, onion |
| Tomatoes: | Basil, bay leaf, dill, marjoram, onion, oregano, parsley, pepper |
| Cucumbers: | Chives, dill, garlic, vinegar |
| Peas: | Green pepper, mint, fresh mushrooms, onion, parsley |
| Rice: | Chives, green pepper, onion, paprika, parsley |
How To Use Spices and Herbs
- Use no more than 1/4 teaspoon of dried spice (3/4 of fresh) per pound of meat
- Add ground spices to food about 15 minutes before the end of cooking time
- Add whole spices to food a least one hour before the end of cooking time
- Crush dried herbs before adding to foods
How Much To Add
The amount to add varies with the type of spice or herb, type of recipe and personal preference. If possible, start with a tested recipe from a reliable source. If you're creating your own recipe, begin with trying one or two spices or herbs.
Substituting Equivalent Amounts of Different Forms. What if your recipe calls for fresh herbs and all you have are dried herbs? Here are some approximate amounts of different forms of herbs equivalent to each other:
- 1 tablespoon finely cut fresh herbs
- 1 teaspoon dried leafy herbs
- 1/4 to 1/2 teaspoon ground dried herbs
Begin with 1/4 teaspoon of most ground spices or ground dried herbs for these amounts and adjust as needed:
- 1 pound of meat
- 1 pint (2 cups of soup or sauce)
Start with 1/8 teaspoon for cayenne pepper and garlic powder; adjust as needed.
Red pepper intensifies in flavor during cooking; add in small increments.
When To Add
The type of spice or herb and the type of food for which it is used influence the time to add it during food preparation As a general rule, add fresh herbs near the end of the cooking time as prolonged heating can cause flavor and aroma losses For uncooked foods, add spices and herbs several hours before serving to allow flavors to blend.
Note: Remove whole spices and bay leaves at the end of cooking; secure them in a tea ball for easy removal.
