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?????