Dried Culinary Herbs

The basics!

Single herb packages contain 1/2 cup of a dried herb.  You will find that the leaves in the package to be larger than you would normally expect.  By leaving the leaves whole, you retain more of the herbs natural oils that make it flavorful and aromatic.  When you use your herb, gently rub it between your hands or crush with a spoon to release the oils.  A description of how to use each herb and its compatibility with other herbs, vegetables and meats can be found on the back of each package.

Store dried herbs out of direct sunlight and in an airtight container.  Herb can last up to a couple years if stored properly.

One teaspoon of dried herb is equivalent to 1 Tablespoon of fresh herb.  Use all herbs in moderation.

Availability of some herbs may be limited depending on the growing season in Iowa.

Basil (Sweet)

Has a rich spicy, mildly peppery flavor with a trace of mint and clove.  Basil is superb with veal, lamb, fish, poultry, white beans, pasta, rice, tomatoes, cheese, and eggs.  Blends well with garlic, thyme, and lemon.  Adds a snap to mild vegetables like zucchini, summer squash, eggplant, potatoes, cabbage, carrots, cauliflower, parsnips, spinach, and to the soups, stews, and sauces in which these vegetables appear. 

Chives (Onion)

Chives taste like sweet, mild onions.  Use with shallots, marjoram and tarragon.  Complements onions, potatoes, artichokes, asparagus, cauliflower, corn, tomatoes, peas, carrots, spinach, poultry, fish and shellfish, veal, creamy sauces, cheese, and eggs.  For texture and zip, add chives at the very last moment when cooking soups, stews, and sautes.

Dill

Dill has a dominant personality and a well-rounded tang.  Dill is great with fish, lamb, poultry, cheese, cream, eggs, cabbage, onions, cauliflower, parsnips, squash, eggplant, spinach, potatoes, broccoli, turnips, cucumbers, carrots, green beans, tomatoes, avocados, and apples.  Especially good in salads, soups, sauces, spreads, and fish recipes.

French Tarragon

Enhances fish, shellfish, pork, beef, lamb, game, poultry, leeks, potatoes, tomatoes, carrots, onions, mushrooms, cauliflower, broccoli, beets, peas, and parsley.  Use it in flavored vinegars, herbed mayonnaise, herbed butters, creams sauces, and soups, and with cheeses, eggs, sour cream, and yogurt.  For maximum flavor, add tarragon to long-cooking soups and stews during the last 15 minutes only.

Garlic Chives

A relatively new vegetable in the English-speaking world but well-known in Asian cuisine, the flavor of garlic chives is more like garlic than chives, though much milder.  In China, they are often used to make dumplings with a combination of egg, shrimp and pork.  In Vietnam, the leaves of garlic chives are cut up into short pieces and used as the only vegetable in a soup of broth and sliced pork kidneys.  A Chinese flat bread similar to the green onion pancake may be made with garlic chives instead of scallions.

Lemon Verbena

Has a strong lemon flavor.  Brightens the flavor of fish and poultry.  Add to vegetable marinades, salad dressings, jams, puddings, and beverages.

Lovage

Lovage is a little more pungent than celery.  The leaves can be used fresh in salads and fresh or dried in soups, stews and sauces.  Use in potatoes, tomatoes, chicken, poultry stuffing, rice, creamed soups, savory pies, and steamed vegetables. 

Caution:  This is an herb that should be avoided during pregnancy, as it may harm the embryo, cause liver damage or promote menstruation.

Oregano

Oregano has a hot, peppery flavor.  Enhances cheese and egg combinations.  Adds dimension to yeast breads, marinated vegetables, roasted bell peppers, mushrooms, pork, poultry, game, onions, potatoes, eggplant and shellfish.

Parsley, Curled Leaf

In parts of Europe, and particularly in West Asia, many foods are served with chopped parsley sprinkled on top.  The fresh flavor of parsley goes extremely well with fish.  Parsley is a key ingredient in several Wes Asian salads, e.g., tabbouleh, which is the national dish of Lebanon.  In Southern and Central Europe, parsley is part of bouquet garnish, a bundle of fresh herbs used to flavor stocks, soups and sauces.  Additionally, parsley is often used as a garnish.

Parsley, Flat Leaf Italian

Has a gentle flavor and works especially well at blending the flavors around it.  Both the curly leaf and flat leaf Italian varieties are used in cooking and as garnishes, but the flavor of the flat leaf is preferable.  Parsley works with most foods, except for sweets.

Rosemary

Rosemary harmonizers well with poultry, fish, lamb, beef, veal, pork, and game.  Enhances tomatoes, spinach, peas, mushrooms, squash, cheese, eggs, and lentils.  Crush or mince the spiky leaves before sprinkling over or rubbing into foods.

Sage

Use sage in omelets, fritters, soups, yeast breads, and rolls, marinades, sausages, meat pies, and poultry stuffing.  Also good when cooked with liver, beef, pork, veal, fish, lamb, poultry, duck, goose, artichokes, tomatoes, asparagus, carrots, squash, corn, and potatoes.

Stevia

1 1/2 tablespoons of powdered leaf is equal to 1 cup of sugar.  It is usually used as a flavor enhancer and works great on dairy products, fruit dishes and even vegetables and salads.  It can be used in soft drinks, shakes, pudding, teas, coffee, and sorbets.

Thyme

Works well with veal, lamb, beef, poultry, fish, poultry stuffing, pates, sausages, stews, mustards, bean and lentil casseroles.  Use with tomatoes, onions, cucumbers, carrots, eggplant, parsnips, leeks, mushrooms, asparagus, green beans, broccoli, sweet peppers, corn, potatoes, spinach, peas, cheese, eggs, and rice.  Blends well with lemon, garlic and basil.