FCS8932

Cooking with Fresh Herbs1

Emily Minton and Martha Maddox2

People worldwide are becoming more adventurous when

cooking with fresh herbs. If you are just starting to use fresh
herbs in your cooking or need a refresher, these tips for
washing, storing, and cooking with herbs will lead you in
the right direction.

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The History of Herbs

The use of herbs in cooking dates back thousands of years.
During that time, it was thought that herbs and spices had
properties that were beneficial to human health, but it
wasnt until recent years that scientists established just how
good herbs are for ones health.

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Early settlers brought herbs to the new world to use as

remedies for illnesses, to store with linens, and to mask
the bland flavors or spoiling of food. Colonists introduced
each other to the herb gardening style known as kitchen
gardens, which involved growing herbs, along with

1. This document is FCS8932, one of a series of the Family, Youth and Community Sciences Department, UF/IFAS Extension. Original publication date
November 2010. Revised October 2015. Visit the EDIS website at http://edis.ifas.ufl.edu.
2. Emily Minton, former ENAFS program coordinator, Department of Family, Youth and Community Sciences; and Martha Maddox, family and consumer
science Extension agent IV, UF/IFAS Extension Sumter County; UF/IFAS Extension, Gainesville, FL 32611.
The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to
individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national
origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your countys UF/IFAS Extension office.
U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County
Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.

vegetables and flowers, in gardens just outside the kitchen

door for convenience and safety. To colonists, herbs were
as important to their health, and the quality of their food,
as were vegetables. The interest in herbs continued through
the Revolutionary War to the presidency of Thomas Jefferson, who grew 26 kinds of herbs in his personal kitchen
garden. As civilizations continued to grow, so did the
understanding of how to utilize the abundant variety of
fresh herbs in cooking.
Herbs are the leaves of temperate climate plants; temperate
climates have summers and winters of similar length.
Examples of herbs include basil, thyme, sage, rosemary, and
oregano. Today, herbs often are used in cooking to enhance
the flavor of foods without the addition of extra fat, sugar,
or sodium.

Buying Fresh Herbs

Washing Fresh Herbs

It is important to wash herbs before cooking or storing
them to remove dirt or grit. Rinse small portions under
cool, running water. Once all the dirt has been washed
away, gently shake the herbs or carefully spin dry them in a
salad spinner. Remove excess water by lightly patting with a
dry paper towel.
For larger herb bundles, fill a clean sink or a large, deep
bowl with cool water. Place the herbs in the water and move
them around to get rid of any dirt. Remove the herbs from
the dirty water, drain, refill with clean water, and continue
the washing processes. Follow the previous steps until your
water is clear and no dirt is left behind. To dry, you can
either gently shake the herbs or carefully spin dry them in
a salad spinner. Again, remove any excess water by lightly
patting with a dry paper towel.

It is best to buy herbs close to the time when you will use
them to ensure their freshness. Also, if possible, buy herbs
in small bundles or packages so you will be able to use them
before they lose their peak flavor. If buying a small quantity
is not an option, split the bundle with friends or family,
plan your next weeks meals around the herbs you bought,
or dry what isnt unused!
Look for herbs that are rich in color and aroma. They
should smell fresh and crisp, not musty, and shouldnt be
wilted or discolored. If you are unsure of their quality,
remove a few of the stems from the bunch. If the stems
alone can support the leaves, the herbs are fresh. If the
stems wilt, it would be best to pick a different bunch.
Fresh herbs are available at local supermarkets and farmers
markets. Stock may be limited in small grocery stores.
Herbs come packaged in loose plastic bags, tied in bunches,
or in plastic containers. At the supermarket, fresh herbs can
be found in or near the fresh vegetable section.

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Storing Fresh Herbs

The longer herbs are stored, the less appealing and flavorful
they become. If you buy herbs a few days before you will
use them, it is important to refrigerate the herbs properly to
conserve their color and flavor.
Make sure any ties or rubber bands are removed from
the herb bundles before storing. Throw away leaves that
are discolored or limp. In order to extend the freshness
of the herbs for about one week, cut the stems diagonally
as if you were cutting flower stems. Place the newly-cut
stems in a jar, vase, or tall glass with one to two inches of
water. Cover the herbs with a plastic bag, leaving space
for air to circulate. Another way to store herbs is to simply
place them in an open or only partly-closed plastic bag or
container. Whichever method you choose, be careful to

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Cooking with Fresh Herbs

avoid crushing your herbs. Also, store your herbs in the

warmest part of your refrigerator to avoid the possibility of
freezing.
If you dont plan on using the herbs within a week of
purchase, it may be best to freeze them. You can follow
these easy steps for freezing fresh herbs from the National
Center for Home Food Preservation:
Wash, drain, and pat dry with paper towels.
Wrap a few sprigs or leaves in freezer wrap and place in a
freezer bag.
Seal and freeze.
Another effective way to freeze herbs is to chop them, put
them in ice cube trays, cover with water, and freeze. The ice
around them seals out air and helps preserve their flavor
and aroma. Thaw as many cubes as needed for your next
dish.
Make sure to label the freezer bag with the name of the
herb and the date. Fresh herbs tend to lose their color and
become wilted during freezing, causing all herbs to look
the same. Herbs that have been frozen are generally used
in cooked meals rather than as a garnish because of their
appearance.

Cooking with Fresh Herbs

There is no general rule about how much to use. Most

recipes specify an amount in the list of ingredients. Keep in
mind that it is okay to use more or less than the recipe calls
for, but until you know how your taste buds will react to the
flavor of the herbs, it is best to start with small amounts and
add more if desired.
If you dont have a recipe to follow, start with teaspoon
and add more as needed to reach your ideal flavor. You
dont want the herbs to overpower the other flavors in the
dish. When doubling a recipe, do not double the herbs or
spices. Increase their amounts by 1. If a recipe calls for
dried herbs, you can substitute fresh herbs. Dried herbs are
stronger than fresh herbs so you will need to use more of
the fresh herbs. If the recipe calls for 1 teaspoon of dried,
crushed herbs or teaspoon of powdered herbs, use 3
teaspoons (1 tablespoon) of fresh. The following dried-herb
blends are great to try with any dish. Remember to adjust
the amount when using fresh herbs.
Salt-Free Blendmakes about cup
1 tablespoon mustard powder
2 teaspoons parsley
2 teaspoons onion powder
2 teaspoons thyme
1 tablespoon garlic powder
2 teaspoons dill weed
2 teaspoons savory
2 teaspoons paprika
2 teaspoons lemon peel

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Many people are hesitant when it comes to cooking with

fresh herbs because they are unsure of which ones and how
much to use, how to prepare the herbs, and when to add
during the cooking process. However, using fresh herbs
when you cook is a great way to minimize unhealthy food
additives, especially salt, and add new flavors to your classic
dishes.

Cooking with Fresh Herbs

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Italian Seasoningmakes about1 cups

cup dried oregano
cup dried basil
cup dried parsley
1 tablespoon fennel seeds, crushed
2 tablespoons dried sage
1 tablespoon hot red pepper flakes
Garden Blendmakes about 1 cup
3 tablespoons dried parsley
3 tablespoons dried basil
3 tablespoons dried thyme
3 tablespoons dried marjoram
3 tablespoons dried rosemary
3 tablespoons dried chives
3 tablespoons paprika
teaspoon garlic powder

Herbs de Provence (used for marinating and grilling

meats)makes about 2 cups
cup dried rosemary
cup dried thyme
cup dried marjoram
cup dried oregano
cup dried savory
2 tablespoons dried lavender leaves
2 tablespoons dried fennel seeds or stalks

Figure 8. Ingram Publishing/Thinkstock.com

Credits: nitrub/iStock/Thinkstock.com

Poultry Herbsmakes about cup

2 tablespoons dried tarragon
1 tablespoon dried marjoram
1 tablespoon dried basil
1 tablespoon dried rosemary
1 teaspoon paprika
1 teaspoon dried lovage
Fish Herbsmakes about cup
3 tablespoons dried dill weed
2 tablespoons dried basil
1 tablespoon dried tarragon
1 tablespoon dried lemon thyme
1 tablespoon dried parsley
1 tablespoon dried chervil
1 tablespoon dried chives
Cooking with Fresh Herbs

Recipes generally tell us how to prepare our herbs.

Examples include mince, dice, chop, or whole leaf. If no
directions are given, it is common to mince or finely chop
the herbs. Mincing causes more of the herbs flavor to be
exposed. This can be done with a sharp knife or by using a
pair of kitchen scissors to snip the herbs.
The timing of the addition of fresh herbs during recipe
preparation depends on the herb being used and if the dish
being prepared is hot or cold. For hot dishes, fresh herbs
are added near the end of the cooking time or just before
serving to retain their flavor and aroma. Delicate herbs such
as basil, cilantro, and dill should be added during the last
one to two minutes of cooking or right before the dish is
served. Less delicate herbs including rosemary and thyme
can be added during the last 20 minutes of cooking. For
some cooking processes, the herbs are added toward the
beginning. Most recipes indicate the best time to add herbs.
For cold dishes such as salads, dips, dressings, and various
desserts, the herbs should be added several hours before
serving or overnight.
4

Common Herb and Food

Combinations
Each herb has its own unique flavor but can add zest to
a variety of different foods. Below is a list of common
herb and food combinations. Remember, this list is only a
guidelineonce you become familiar with these and other
herbs, feel free to try your own combinations!

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BasilTomato products (juice, pasta sauces, pizza

sauce, etc.), eggs, game meats, lamb, veal, rice, spaghetti,
vinaigrette, soups (minestrone, pea, potato, and vegetable),
beans, eggplant
ThymeEggs, game meats, lamb, veal, rice, poultry,
barbeque sauce, fish, oysters, chowders, soups (onion,
tomato, and vegetable), mushrooms, tomatoes
Rosemary Dumplings, eggs, game meats, lamb, veal,
poultry, fish, barbeque sauce, chicken, beef, soups (pea
and vegetable), beans, mushrooms, potatoes, cauliflower,
turnips

Recipes Using Herbs

Fresh herbs can be used in a variety of dishes to enhance
the flavor without the addition of extra salt, sugar, or fat.
Give the following recipes a try and see what you think!
Vegetable Pasta w/ Tomatoes
1 medium zucchini, washed and ends removed
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 tablespoon olive oil 1 tablespoon dried leaf basil, crushed
teaspoon coarsely ground black pepper
2 cups prepared no-fat pasta sauce
1 cup chopped fresh tomatoes
8 ounces dried pasta, shape of choice
1 tablespoon chopped fresh parsley or basil
grated Parmesan cheese, optional
Cut zucchini in quarters lengthwise and cut into -inch
pieces. Place zucchini, onion, garlic, and olive oil with
seasonings in large, deep skillet and saut; over MEDIUM
heat until soft. Stir often. Add prepared sauce, mix well, and
let simmer for 5 minutes. Stir in cup chopped tomato and
allow to heat thoroughly.
In a separate pot, cook pasta as directed on package. Drain
well and place in large serving bowl. Add sauce and mix
gently. Top with the reserved cup chopped tomatoes and
chopped herbs. Serve hot. (Serves 4)
Calories: 320; Fat: 5g; Sodium: 402mg

OreganoTomato dishes, beef, game meats, veal, spaghetti, clams, soups (bean, minestrone, and tomato), beans,
eggplant, and mushrooms
DillTomato dishes, yeast breads, eggs, coleslaw, potato
salad, fish, beans, Brussels sprouts, cauliflower, cucumber,
summer squash
ParsleySalads, vegetables, pastas
SageCottage cheese, game meats, pork, rice, poultry,
soups (chicken, minestrone, and vegetable), stuffing

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CilantroMexican and Asian cooking, rice, salsa,

tomatoes
MintDesserts, lamb, peas, fruit salads, sauces

Cooking with Fresh Herbs

Roasted Squash and Eggplant Casserole with Chicken

1 medium eggplant
1 tablespoons olive oil
1 tablespoon balsamic vinegar
1 fresh lemon, juiced
4 cloves garlic
1 teaspoon fresh parsley
black pepper, to taste
cup fresh basil, chopped
2 medium size chicken breasts, pre-cooked and cubed
1 cup canned tomato sauce
Preheat oven to 350F. Slice squash and eggplant lengthwise. In a bowl mix the oil, vinegar, lemon juice, garlic,
parsley, black pepper. Brush squash and eggplant with this
seasoning mixture. Grill vegetables for two to three minutes
on each side, or roast them in the oven under the broiler.
Arrange squash, eggplant, basil, and chicken in an 8 x 8
cooking dish and cover with tomato sauce. Bake 20 to 30
minutes, or until thoroughly heated. (Serves 4)

Combine cherries, onion, sage, salt and thyme; mix well.

Cut a pocket on the thicker side of each chicken breast;
sprinkle lightly with salt if desired. Stuff of the cherry
mixture into each pocket; close opening with metal skewers
or wooden picks. Combine oil, vinegar, garlic salt, and
pepper; mix well. Marinate stuffed chicken breasts hour
in refrigerator. Broil or grill chicken breasts, brushing with
marinade, until fully cooked and juices run clear when
sliced.
Oven Method: Brown the stuffed chicken in an oven-safe
skillet on both sides. Bake at 375F 12 to 15 minutes or until
juices run clear. (Serves 4)
Calories: 229; Fat: 13g; Sodium: 767mg

Calories: 170; Fat: 7g; Sodium: 492mg

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Fresh Tomato and Pita Chip Salad

Credits: BravissimoS/iStock/Thinkstock.com

Cherry Stuffed Grilled Chicken

1 cups pitted and coarsely chopped fresh sweet cherries
(if fresh cherries are not available use frozen cherries; thaw
in refrigerator the day before and drain excess liquid)
cup chopped onion
1 teaspoon chopped fresh sage
teaspoon each salt and chopped fresh thyme
4 boneless, skinless chicken breast halves (4 to 6 ounces
each)
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoons garlic salt
teaspoon coarsely ground pepper

Cooking with Fresh Herbs

Dressing
4 tablespoons chopped fresh parsley
2 tablespoons grated lemon rind
4 teaspoons chopped fresh mint
1 cup thinly sliced green onions
1 tablespoon extra virgin olive oil
teaspoon salt
Salad
1 pound romaine lettuce, shredded (about 6 cups)
2 to 3 medium fresh tomatoes, cubed (about 3 cups)
1 cucumber, peeled, quartered lengthwise, and thinly sliced
2 whole wheat pitas (6 inches diameter)
For dressing, combine parsley, lemon rind, mint, and green
onions with olive oil and salt in small bowl. Mix well and

let stand at least one hour. Meanwhile, combine lettuce,

tomatoes, and cucumber in a large bowl; refrigerate to chill.
Preheat oven to 400F.
Arrange pitas in a single layer on baking sheet. Bake six
minutes, or until lightly toasted. Break into bite-sized pieces
and set aside. When ready to serve, add pita chips to salad
mixture and toss with dressing. (Serves 3)
Calories: 241; Fat: 6g; Sodium: 453mg

Simmer potatoes until tender; drain and cool. Quarter the

potatoes lengthwise and set aside. In large saut pan heat
oil, add garlic and saut for 30 seconds. Add rosemary,
lemon zest, and chili flakes; saut until fragrant. Add
potatoes and beans; saut until vegetables are hot and
coated with seasonings. Sprinkle with lemon juice and
season lightly with salt. Serve warm. (Serves 3)
Calories: 317; Fat: 19g; Sodium: 416mg
Creamy Blueberry Shake
2 cups blueberries, fresh or frozen (washed and sorted, if
fresh)
2 small bananas, ripe
cup honey
2 tablespoons lemon juice
1 cups low-fat vanilla yogurt
1 cup low-fat vanilla ice cream
4 sprigs mint
Combine blueberries, bananas, honey and lemon juice and
pure on HIGH speed in blender. Add yogurt and ice cream
and blend until thick and smooth. Serve immediately in
cold glasses decorated with sprigs of mint. (Serves 3)

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Green Beans and Potatoes

Calories: 423; Fat 4g; Sodium 108mg

Credits: arinahabich/iStock/Thinkstock.com

1 pound red potatoes

cup olive oil
1 tablespoon chopped garlic
1 tablespoons finely chopped rosemary
1 teaspoon grated lemon zest
teaspoon red chili flakes
1 pound green beans,trimmed and blanched
2 teaspoons lemon juice
Salt

Cooking with Fresh Herbs

Credits: baibaz/iStock/Thinkstock.com

*Recipes from http://www.fruitsandveggiesmorematters.

org/

References & Resources

University of Nebraska Cooperative Extension in Lancaster
County. (2010). Food Reflections: Healthy Cooking with
Fresh Herbs. http://lancaster.unl.edu/food/ftapr03.htm
Spano, M. Cooking with Herbs & Spices More Flavor,
Better Health. Diabetes Self Management Jan.Feb. 2009:
1219.
Templeton, B.E., L.E. Moody, and L.B. Bobroff. Nutrition
for Health and Fitness: Alternative Seasonings (FCS8096
In Archive). Gainesville: University of Florida Institute of
Food and Agricultural Sciences.
The National Center for Home Food Preservation www.
uga.edu/nchfp/how/freeze/herbs.html
Fruits and Veggies: More Matters www.fruitsandveggiesmorematters.org

Cooking with Fresh Herbs