COOKING WITH HERBS. 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.

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1 COOKING WITH HERBS Presented by Joel Worth Horticulture Assistant Pike County Cooperative Extension 148 Trivette Drive Pikeville, Kentucky

2 COOKING WITH HERBS 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.

3 GETTING STARTED 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.

4 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.

5 GUIDELINES Dried herbs are more concentrated than fresh, and powdered herbs are more concentrated than crumbled.

6 FORMULA 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.

7 OILS =FLAVOR When chopping fresh herbs, chop the leaves very fine because the more of the oils and flavor is released.

8 GUIDELINES 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.

9 SOUPS & STEWS 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.

10 REFRIGERATED FOODS 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.

11 GUIDELINES For salsa, hot sauces and picante, add finely chopped fresh or dried herbs directly to the mixture.

12 HERBAL BUTTERS, ETC. 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

13 PROCESS 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.

14 DRY VERSES FRESH 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.

15 COLD DISHES In cold dishes, like potato or pasta salad, you should add the herbs right away, so their flavors can blend into the dish.

16 DRIED HERBS Most herbal flavors and aromas are released by heat. Although fresh herbs are usually preferred, dried versions can be used.

17 WHOLE SPICES When possible, grind whole spices in a grinder or use a stone mortar & pestle just prior to using for enhanced flavor.

18 BRINGING OUT FLAVOR Toasting or dry roasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor.

19 FRESH/CRUMBLED/POWDERED/DRIED 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.

20 FRESH HERBS When using fresh herbs in cold dishes, they should be at room temperature.

21 LONG COOKING TIMES 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.

22 BOUQUET GARNI This bundle is generally known as a bouquet garni and customarily contains parsley, bay leaf, and thyme.

23 END OF COOKING Herbal combinations can also be minced and added to a meal immediately upon completion of cooking, and as a garnish before serving.

24 FINES 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.

25 QUESTIONS?????