COOKING WITH HERBS

Presented by

Joel Worth

Horticulture Assistant

Pike County Cooperative

Extension

148 Trivette Drive

Pikeville, Kentucky 41501

606-432-2534

There are no hard fast rules when cooking with herbs. The best way is to experiment by using small amounts to see what you like.

COOKING WITH HERBS

Here are some ideas to get you started:

Try not to mix two very strong herbs together. Try mixing one strong and one or more milder herbs to complement both the strong herb and the food.

GETTING STARTED

Usually the weaker the flavor

of the food like (eggs) the

less amount of herbs are

needed to get a nice balance

of flavor.

GETTING STARTED

Dried herbs are more

concentrated than fresh, and

powdered herbs are more

concentrated than crumbled.

GUIDELINES

Each herb is different, but a

good starting formula is: ¼

teaspoon powered herbs is

equivalent to ¾ to 1 teaspoon

crumbled or the equivalent to

2 to 4 teaspoon of fresh herbs.

FORMULA

When chopping fresh herbs,

chop the leaves very fine

because the more of the oils

and flavor is released.

OILS =FLAVOR

Start sparingly with the

amount of an herb used until

you become familiar with it.

The aromatic oils can be less

than appetizing if too much is

used.

GUIDELINES

Usually extended cooking

times reduces the flavoring of

herbs, so add fresh herbs to

soups or stews about 45

minutes before completing the

cooking time.

SOUPS & STEWS

For refrigerated foods such as dips,

cheese, vegetables and dressings, fresh

herbs should be added several hours or

overnight before using.

Note: Fresh basil is an exception. If you

add it to salad dressing overnight or

longer, it becomes bitter.

REFRIGERATED FOODS

For salsa, hot sauces and

picante, add finely chopped

fresh or dried herbs directly to

the mixture.

GUIDELINES

Make herbal butters and cream

cheeses by mixing 1 tablespoon of

finely chopped fresh herbs to 1/2 cup

margarine, butter, cottage cheese, low

fat yogurt or cream cheese

HERBAL BUTTERS, ETC.

Let it set for at least an hour to

blend the flavor; then taste test on

a plain cracker or a melba round.

You will gain a great feel for the

dimensions of what the flavor will

be good with by taste testing in this

manner.

PROCESS

Dry herbs should usually be

added towards the beginning of

the cooking time and fresh herbs

near the end or even after the

dish has finished cooking.

DRY VERSES FRESH

In cold dishes, like potato or

pasta salad, you should add

the herbs right away, so their

flavors can blend into the dish.

COLD DISHES

Most herbal flavors and aromas are

released by heat. Although fresh

herbs are usually preferred, dried

versions can be used.

DRIED HERBS

When possible, grind whole

spices in a grinder or use a

stone mortar & pestle just

prior to using for enhanced

flavor.

WHOLE SPICES

Toasting or dry roasting

whole spices in a dry skillet

over medium heat before

grinding will bring out even

more flavor.

BRINGING OUT FLAVOR

A good rule of thumb is to

substitute 1 teaspoon of

crumbled, or 1/4 teaspoon

powdered, dried herbs for

each tablespoon of fresh

herbs called for.

FRESH/CRUMBLED/POWDERED/DRIED

When using fresh herbs in

cold dishes, they should be at

room temperature.

FRESH HERBS

When preparing a dish that

requires a lengthy cooking

period, you can use a small,

tied bunch of fresh herb sprigs

or herbs can be tied in cheese

cloth.

LONG COOKING TIMES

This bundle is generally

known as a bouquet garni and

customarily contains parsley,

bay leaf, and thyme.

BOUQUET GARNI

Herbal combinations can also

be minced and added to a

meal immediately upon

completion of cooking, and as

a garnish before serving.

END OF COOKING

This French is referred to as

fines herbs. It contains chopped

fresh chervil, parsley, tarragon,

and chives.

This blend is good on mild

flavored cuisine like salads,

scrambled eggs, and dishes

containing poultry and fish.

FINES

QUESTIONS?????