Cooking with Herbs

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Sweet Basil (Ocimum basilicum) salads (tuna, greens, potato, egg), use with fresh tomatoes, eggplant, peppers, zucchini, in marinades, or pesto. Works well in combination with tomatoes and mozzarella cheese. Try basil on a sandwich of whole wheat bread with tomatoes and mayo. Also, wonderful in pesto and herb butters.

Common Thyme (Thymus vulgaris) chicken broth or stuffing, marinades for meat or fish, lamb, veal, sauces, soups, or egg dishes, often used in partnership with tomatoes, works well in oils and butters. Lemon thyme (T. x citriodorus) can be used with fish, in tea, and in salad dressings

Bay (Laurus nobilis) the bay leaf added at the beginning of cooking soups and stews imparts a deep, rich flavor. The leaf is left whole so it can be retrieved prior to serving. Fresh leaves are stronger than dried.

Common Sage (Salvia officinalis) sausage, poultry, stuffing, pork, lamb, seafood, vegetables, breads, use as a spice rub for pork chops or pork tenderloin, chopped leaves are great in salads.

Greek Oregano (Origanum vulgare) use in soups, casseroles, sauces, stews, stuffing, eggs, tomato-based dishes, chili, and pizza.

Chives (Alliums schoenoprasum) vinegars, soft cheeses, salads, used as a garnish, leaves work well in butters and oils

Dill (Anethum graveolens) dill seeds are often combined with onions, cabbage, potatoes, cumin, chili powder, and paprika. Seeds can be added to casseroles, lamb, fish, vegetable dishes, and sauces. Chopped or whole dill weed can be added to soups, stews, casseroles, meat dishes, pasta, eggs and used to enhance sauces, dips, butters and cheeses.

Parsley (Petroselinum crispum) soups, stews, gravies, salads, meat and potatoes, used as a garnish and a breath freshener. Be generous with this herb in tomato dishes

Rosemary (Rosmarinus officinalis) lamb, venison, poultry, soups, stews, fish, tomato sauces, vegetables, marinades, can be used as skewers for vegetables and meats on the grill, works well in a trio with sage and thyme, or with garlic and thyme, tastes great on steamed red potatoes or peas.

Lavender (Lavandula spp.) beverages, an ingredient in herbes de Provence blends and in a variety of sweet dishes. Lavandula angustifolia is best for culinary use and flowers should be harvested just prior to opening and dried before use. Infusions can be made with fresh flowers and used in recipes . cup fresh lavender flowers to 3 cups distilled water, in a nonreactive pan, bring water to a boil and pour over flowers; steep for 20 minutes. Strain and set aside.

Resources to try: The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs edited by: Katherine K. Schlosser

​Herb of the Month - Wasabi


Wasabi Sesame Tuna

1⁄4 cup soy sauce or tamari
3 teaspoons wasabi paste
1⁄2 teaspoon cracked black pepper
12 ounces ahi tuna steaks (3/4 to 1-inch thick, 2 steaks) 1⁄4 cup sesame seeds
In a shallow dish, combine the soy sauce, wasabi paste and cracked black pepper, mix well. Add the tuna and turn until thoroughly coated on both sides. Let sit for 10 minutes or marinate overnight in a zippered bag (preferred).
Coat a pan with vegetable oil or nonstick cooking spray and preheat over high heat. Place the sesame seeds in another shallow dish, add the tuna and turn to coat completely. Grill the tuna for 1 to 2 minutes per side, until browned or cooked to desired doneness. Slice thinly and serve with rice or stir fried vegetables.
Do not overcook or the tuna will be dry and chewy. Serves 2.
Adapted from

Wasabi Flavored Spring Roll

  Red bell pepper, 8 pieces cut in 1⁄4” strips
1 teaspoon Wasabi paste (such as S&B Premium Wasabi Paste tube)
2 tablespoons mayonnaise
4 large round rice paper wrappers
Blanch rice paper wrappers in tepid water and put them on a paper towel. Extend lettuce leaves at the front and place rice vermicelli, avocado and pepper slice on top of it. Place shrimp at the very bottom and roll so shrimp is visible from the outside.
Cut the roll into quarters, spread the wasabi sauce onto a plate and place the rolls over it.
Adapted from