Cooking with herbs


Herbs can be a great way to reduce your sodium intake without losing flavor! Dried herbs have more concentrated flavor than fresh herbs so you will want to only use 1/3rd the amount of dried herbs. Here’s a handy chart for herb pairing!

Hints for Using Herbs
BasilGoes well with fish, shellfish, and vegetables such as tomato, zucchini and eggplant
ChivesUse in fish, soups, salad dressings and on baked potatoes or steamed vegetables. Chives taste better when preserved by freezing rather than drying.
DillA mild herb that is excellent in yogurt sauces, rice dishes and soups. Also goes well with fish and vegetables like cucumbers and carrots.
OreganoEssential to Italian cuisine, oregano is found in most tomato sauces and Italian dishes. Use in salad dressings, soups or bean and vegetable dishes. Oregano tastes best dried.
RosemaryUse this strong, fragrant herb when making roasted potatoes or chicken, homemade break, soups, rice and marinades.
ParsleyUse parsley dishes to spice up salads, soups, bean dishes, fish and vegetables such as tomatoes, artichokes and zucchini. Fresh parsley is often preferred over dried parsley.
ThymeAn aromatic herb that goes well with poultry, seafood and many bean and vegetable dishes including eggplant, tomatoes, mushrooms, squash and onions.