Herbs

Objective: Gain some familiarity with

definition, preservation, and use of
various herbs
“An herb is the friend of
physicians and the praise
of cooks.”
- Charlemagne

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Herb or Spice?
 Herb
 Green leaf, flower, or stem of a flowering
plant used fresh or dried for flavor, scent,
or medicinal properties
 Grown in moderate climates
 Generally more subtle in flavor
 Spice
 Roots, seeds, fruits, flowers, or bark used
for similar purposes; usually earthy in
color
 Grown in the tropical climates
 Generally more pungent in flavor
 Some plants can be both: cilantro/coriander,
anise
Origins of Herbs & Spices
New World Europe Near East India Far East
Allspice Bay Anise seed Basil Garlic
Annatto Chives Borage Cardamom Juniper
Chilies Dill Cumin Peppercorn Lemongrass
Paprika Oregano Cilantro Turmeric Star Anise
Echinacea Parsley Fenugreek Cinnamon Cilantro
Juniper Rosemary Poppy Mace Cloves
Horseradish Sage Sesame Nutmeg Ginger
Tamarind Tarragon Marigold Galangal
Vanilla Thyme Pyrethrum Chives
Caraway Coriander
Fennel Saffron
Lavender
Marjoram
Mint
Savory
Chamomile
Lemon balm
Fascinating flavor fact:
“Cilantro” refers to
the leaf of the
coriander plant while
“coriander” refers to
a spice made from the
seed of the same
plant. “Cilantro” and
“coriander” are not
interchangeable
in recipes.
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Cooking with Herbs
 Fine vs. Robust Herbs
 Robust herbs are added to food while it is being cooked
 Fine herbs may be eaten uncooked, in salads, or sprinkled
over other dishes
 Some can be used both ways (i.e. parsley)
 Fresh herbs preferable to dried ones
 Drying will cause loss of some essential oils and flavors,
even under ideal conditions
 Examples of ethnic herb assortments:
 Italian: basil, oregano, fennel, flat-leaf parsley, garlic
 Mexican: cilantro/coriander, basil, chile peppers, tomatillo
Approximate EQUIVALENT amounts of
different forms of herbs are:

1 tablespoon
finely cut fresh herbs
= 1 teaspoon
crumbled dried herbs
= 1/4 to 1/2 teaspoon ground
dried herbs

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Cooking with Herbs
 Place herbs/spices in oil
and allow flavor to
infuse into the oil and
use for cooking
 Make marinades and
sauces for meat,
poultry, or fish
 Rosemary with lamb
 Make herb butter,
cheese, or stuffing
Cooking with herbs

 Wide variety of herbal

teas
 Some contain cancer-
fighting antioxidants
 Use as garnish
 Eat fresh
 Basil over fresh
mozzarella and tomato in
bruschetta
More delicate fresh herbs can be added a minute
or two before the end of cooking or sprinkled on
food before serving. Examples include:
 Basil

 Chives

 Cilantro

 Dill leaves

• Parsley
• Marjoram
• Mint
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Less delicate fresh
herbs can be added
about the last 20
minutes of cooking.
Examples include:
 Rosemary

 Tarragon

 Thyme

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Warning: Remove
bay leaves at the
end of cooking.
They can be a
choking hazard if
left in foods and can
cause harmful cuts
and scratches in
your throat and
esophagus.
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Use the following
guidelines for
storing your
spices and herbs
to maintain
maximum quality.

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To prevent flavor and color loss, AVOID:

Moisture Heat

Light
Air
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Store in tightly
covered
containers.

Store in a dark
place away from
sunlight, such as
inside a cupboard
or drawer.
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 AVOID storage
above dishwasher,
microwave, stove,
refrigerator
or near a sink or
heating vent.

If storing in an open spice rack,

store away from heat, light and moisture.

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In Conclusion
Herbs are a very versatile plant product
that can be used in a variety of ways.
Start with herbs you feel comfortable
using, the slowly add more to make
your dishes more interesting an
complex. Be creative and have fun in
the kitchen!