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
2
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
Annatto
Chilies
Paprika
Echinacea
Juniper
Horseradish
Tamarind
Vanilla
Bay
Chives
Dill
Oregano
Parsley
Rosemary
Sage
Tarragon
Thyme
Caraway
Fennel
Lavender
Marjoram
Mint
Savory
Chamomile
Lemon balm
Anise seed
Borage
Cumin
Cilantro
Fenugreek
Poppy
Sesame
Marigold
Pyrethrum
Coriander
Saffron
Basil
Cardamom
Peppercorn
Turmeric
Cinnamon
Mace
Nutmeg
Garlic
Juniper
Lemongrass
Star Anise
Cilantro
Cloves
Ginger
Galangal
Chives
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.
5
Cooking with Herbs

Fine vs. Robust Herbs




Fresh herbs preferable to dried ones


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)
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
7
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 cancerfighting 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
• Parsley
• Marjoram
 Cilantro
 Dill leaves • Mint
10
Less delicate fresh
herbs can be added
about the last 20
minutes of cooking.
Examples include:
 Rosemary
 Tarragon
 Thyme
11
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.
12
Use the following
guidelines for
storing your
spices and herbs
to maintain
maximum quality.
13
To prevent flavor and color loss, AVOID:
Moisture
Heat
Light
14
Air
Store in tightly
covered
containers.
Store in a dark
place away from
sunlight, such as
inside a cupboard
or drawer.
15
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.
16
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!