guide to
herbs
Adding herbs is a great way to enhance the flavor of your meals,
as well as boost antioxidant intake. Many herbs have a high
concentration of antioxidants with levels similar to some fruits,
vegetables and grains.
Herbs and Spices: The Difference
Substituting Dried Herbs for Fresh
Herbs come from the leafy part of the plant. Spices come
from the seeds, bud, bark, fruit, roots or stems. Dried herbs
offer convenience and versatility. However, most varieties,
such as basil, parsley and dill, are best when they’re fresh.
Look for them in your ShopRite produce department.
When substituting dried herbs for fresh, start with about
one-third of the amount called for in the recipe. For
example, 1 tablespoon of dried oregano will equal
3 tablespoons of fresh.
Herb Basics
• Store fresh herbs in a heavy-duty, zip-top plastic bag
with cut stems wrapped in wet paper towels. Herbs will
retain more flavor if left on the stem until ready to use.
Or store a bunch, stems down, in a glass of water in
your refrigerator. Put a plastic bag over the leaves, and
change the water every other day. The herbs should
last up to a week.
• Handle herbs gently. Just before using, rinse under cool
water to remove dust or dirt. Gently pat dry, and pluck
leaves from stems.
• Crush herbs such as rosemary with a mortar and pestle
or by rubbing them between your palms.
• Chop leafy herbs, such as mint and parsley, by placing
leaves in a measuring cup and snipping them with
kitchen shears.
• Add eye appeal by garnishing with herbs that are
included as an ingredient in the recipe.
• Add fresh herbs to a dish at the end of its cooking time
for full flavor.
Freezing Fresh Herbs
Most fresh herbs freeze well, but there will be a small loss
of flavor. To freeze:
1.Rinse and dry herbs well.
2.Place on a parchment-lined cookie sheet in single
layer and freeze.
3.Remove from freezer, divide and place in freezer bags.
4.Label bags and store in the freezer up to six months.
The Magic of Mortar and Pestle
A mortar is a bowl-shaped container, and a pestle is
a round utensil similar to a bat. The two are used to
combine ingredients by grinding them into a powder
or mixing them into a paste. The mortar and pestle
are usually made from the same material, such as
marble, hardwood, porcelain or stoneware. They should
have a slightly rough surface to provide friction for
the grinding.
A mortar and pestle can help cooks obtain just the
right flavors for their dishes. Crushed rosemary, for
example, releases its oils and provides a sharper punch
than whole or chopped rosemary. Creative cooks make
their own blend of herbs and spices for which a mortar
and pestle are essential tools.
herbs 101
A SPRIG
OF HEALTH
A sprig of oregano . . . A garnish of parsley . . .
A hint of fresh mint . . . Herbs have been
adding flavor and interest to even the simplest
foods for centuries.
The ancient Greeks and Romans believed
herbs were filled with special properties
and loaded with symbolic meaning. Bay leaf,
for instance, was considered magical and
a symbol of honor, celebration and triumph.
Rosemary is often held as a symbol of
remembrance and loyalty. Today, health
experts credit rosemary with powerful
antioxidant properties.
Smart cooks know the benefits of using
herbs. Many herbs possess medicinal and
antioxidant properties. Some, such as chives,
are a good source of vitamin A, as well as
potassium and calcium. The popular herb
parsley is rich in vitamin C.
Herbs provide a burst of flavor to salads,
vegetables, soups, sauces, grilled or roasted
meats and even fruit—without adding calories,
fat or salt.
Seasoning Blends
Basics of Dried Herbs
Seasoning blends are combinations that can provide
an instant boost of flavor. Stocking up on basic dried
and fresh herbs will get you off to a good start if
you’d like to save money by mixing your own blends.
Here are a few ideas:
• Once opened, herbs begin to lose their fragrance and
color after about three months. For best results, replace
dried herbs within one year of purchase.
Italian seasoning: Make with equal parts of basil, oregano
and rosemary. Add small amounts of marjoram, thyme
and sage, if desired. Use in baked potatoes, tomato sauce,
marinades, salad dressings and cooked vegetables.
erbes de Provence: Mix equal parts of rosemary,
H
marjoram and thyme. Use with chicken, veal, fish, soups,
salads or stuffings.
Bouquet garni: A combination of fresh parsley, thyme
and bay leaves. The herbs are tied together and placed
in a cheesecloth bag to flavor soups, stews and broths.
Using the bag allows for their easy removal before
serving.
Fines herbes: This French term describes a mixture of
finely chopped fresh herbs, usually including chives,
parsley and tarragon. Because this combination of herbs
doesn’t retain its flavor very long, the herbs typically are
added at the end of the cooking time.
• Buy dried herbs in small, usable amounts.
• Avoid buying herbs displayed in open bins or bags.
• Crush dried herbs in the palm of your hand by rubbing
them gently with fingers to release aromatics—and add
at the beginning or in the middle of cooking.
Storing Herbs
• Store dried herbs in tightly sealed containers in a dark,
cool, dry place.
• To store fresh herbs, wrap unwashed in a damp
paper towel, place in a partially opened plastic bag,
and refrigerate on the top shelf (the warmest area,
to prevent freezing). Check daily.
• Replace dried herbs when there’s a change in color, a
musty odor or only a faint aroma. Those signs mean the
herb is past its prime.
We welcome your comments.
Please contact us at 1-800-ShopRite
(1-800-746-7748) or visit us on the
Web at ShopRite.com.
Please consult your physician or healthcare provider with any health-related concerns,
including changing your diet or starting an exercise routine. The information in this brochure
should not replace your doctor’s advice or care.
©2014 Wakefern Food Corporation. Printed on paper containing 10% post consumer waste.
WK23928
WK3996 04/14
know your herbs
GENERAL INFORMATION
POPULAR USES AND COOKING TIPS
SELECTION/PREPARATION/STORAGE
BASIL
Comes in many varieties, including sweet,
lemon, purple, Thai, anise, clove and cinnamon.
A member of the mint family, its taste has been
described as a cross between licorice and cloves.
A common ingredient in Italian recipes, such as tomatobased sauces and pasta dishes, and the main ingredient
in pesto. Fresh leaves can be added to salads.
Usually sold in packets or as small plants. Choose basil with evenly
colored leaves that are bright, fresh and fragrant. Avoid limp or wilting
basil, or any with dark spots or slimy, dark-colored leaves. To store,
stand the stems in a glass of water, cover loosely with a plastic bag,
and refrigerate several days, changing the water every 2 days.
BAY LEAF
An aromatic and spicy Mediterranean native
with bright-green, glossy, leathery leaves. Has a
woody, slightly minty aroma. Also referred to as
laurel leaf or bay laurel.
Widely used in many cuisines. Use whole leaves to
flavor soups, stews, vegetables, meats and sauces.
Bay leaves can also be inserted between meat chunks
in quick-cooking kabobs.
Choose whole, brightly colored fresh bay leaves with a strong aroma.
Avoid leaves that are wilted or broken, or have brown spots.
CHERVIL
Features green, lacy leaves and offers a hint
of anise. Popular in French cooking, it is a key
ingredient in the herb mixture fines herbes.
Pairs well with asparagus, pasta or ham. Add to soups,
stews, vegetables, meat or fish dishes just before
serving. Use as you would parsley. It can be used as a
garnish.
Chervil is usually sold in bunches. Choose bunches with fresh, bright,
feathery leaves with a noticeable celery or licorice fragrance. Avoid
chervil that looks faded, has brown spots, or is limp or withered.
CHIVES
Features slender, hollow, reedlike green stems
with a mild onion flavor. The herb’s pale purple
flowers are also edible and add an elegant touch
to salads.
Add to salads, stir-fries, soups or vegetable casseroles
just before serving. A great addition to sour cream- or
cream cheese-based dips. Also complements egg and
potato dishes. Whole leaves make an attractive garnish.
Chives are sold in bunches. Choose chives with uniform color and no
sign of wilting. Avoid any that are slimy or have an “off” odor.
CILANTRO
The bright green foliage of the coriander plant,
cilantro is sometimes labeled Chinese parsley. It
has a distinctive, pungent flavor. Commonly used
in Asian, Latin American and Caribbean cooking,
it provides a fresh contrast to spicy foods.
Use in Mexican and Asian dishes, including salsa,
guacamole, bean dip, chutney, soups, salads, stews or
stir-fries. Add to melted butter and brush onto chicken or
fish. Add chopped leaves to salads, dips and dressings.
Makes a great garnish.
Cilantro is sold in bunches. Choose leafy bunches with fresh, bright
leaves and a good fragrance. Avoid cilantro with yellowing, dark or
withering leaves. To store, stand the trimmed stems in a glass of water,
cover loosely with a plastic bag, and refrigerate several days, changing
the water every 2 days.
DILL
Also called dill weed. Has feathery fronds of long,
slender, blue-green, needle-like leaves. Has a
sweet, grassy flavor with hints of anise, celery
and parsley. (Dill seed, used mainly in pickling,
has a pungent, slightly bitter flavor.)
Sprinkle over green beans, carrots, poultry, eggs, lamb
or potatoes. Add to marinades for fish or chicken. Make
a dressing with fresh dill, chopped garlic and plain
yogurt. A great complement to seafood.
Dill is usually sold in packets. Dill is delicate and spoils quickly;
handle with care. Choose dill with fresh, bright leaves and no yellowing
or wilting.
FENNEL
Fennel, sometimes called sweet anise, has a
look and texture something like celery, but
belongs to the parsley family. The entire plant is
edible and has a delicate, sweet licorice flavor
and fragrance.
Its aromatic fronds can be used as a garnish or snipped
at the last minute to flavor marinades or spice rubs
for poultry, pork, lamb or fish. Fennel also enhances
salad dressings, soups and salads. Fennel seeds are
especially good in breads.
Choose fennel with firm, unblemished bulbs and stalks, and fresh green
fronds. The stalks should be straight and not widely spread apart. Avoid
fennel with browning or cracks. To store, cut the stalks from the bulb.
Place the stalks and bulb in separate plastic bags, and refrigerate up
to 4 days.
MARJORAM
It has a milder, sweeter flavor than its cousin,
oregano. The most familiar variety, sweet
marjoram, has pale green, velvety, oval leaves.
Widely used in Italian, French, North African
and Middle Eastern cooking.
Use marjoram to season legumes, corn, eggplant,
pasta, tomatoes, stuffings, lamb, chicken or veal.
Makes a great accent to beef and meat gravies.
Marjoram can be used as a substitute for oregano.
Fresh marjoram is usually sold in packets. Choose fresh, unwilted
marjoram with no blackened leaves.
MINT
Aromatic with a cool, refreshing aftertaste.
Peppermint and spearmint are the most common
varieties. Peppermint is more pungent than
spearmint.
Use it to enliven fruit salads or tabbouleh. Try it with
steamed vegetables, such as peas, corn, carrots or
potatoes. It is a popular ingredient in iced teas and
other drinks. Makes a great garnish.
Fresh mint is usually sold in bunches or packets. Choose mint with
bright, evenly colored leaves and a fresh fragrance. Avoid leaves that
are wilted, dried out or yellow. To store, trim the stems and stand them
in a glass of water, cover loosely with a plastic bag, and refrigerate
several days, changing the water every 2 days.
OREGANO
A member of the mint family and related to
marjoram and thyme. Has small, round or narrow,
sometimes fuzzy green leaves and a strong,
distinctive, pungent fragrance and flavor.
Add to Italian or Mediterranean recipes, pasta or
salmon dishes, or anything made with tomato. Mix with
olive oil to baste chicken, pork, fish or vegetables.
Fresh oregano is usually sold in bunches or packets, or as small plants.
Choose fresh oregano with evenly colored green leaves and a fresh
fragrance. Avoid wilted or yellow leaves.
PARSLEY
Curly-leaf and Italian (flat-leaf) parsley are the
best-known varieties of this widely used herb.
A Mediterranean native, parsley has green leaves
and a fresh, slightly peppery flavor.
Use in soups, stocks, stews, salads, pastas and fish
dishes. Sprinkle over dishes for extra color and flavor. A
great complement to vegetables. Use as a garnish.
Parsley is sold in bunches. Choose parsley with unbroken, deep-green
leaves and a fresh fragrance. Avoid any with leaves that are yellow,
spotted or slimy. To store, trim the stems diagonally, stand them in a
glass of water, cover loosely with a plastic bag, and refrigerate several
days, changing the water every 2 days.
ROSEMARY
A Mediterranean native and member of the mint
family. Has an assertive flavor with a hint of pine
and lemon. The aromatic leaves are silvery green
and needlelike.
Use chopped, fresh rosemary with roasted lamb, pork,
beef, chicken or potatoes. Or strip all but the very top
leaves from stems and thread chunks of chicken, pork,
seafood or vegetables onto rosemary “skewers” for
grilling. Excellent in stews and marinades.
Fresh rosemary is typically sold in packets or as small plants.
Choose rosemary with sprigs that look fresh and full, and have a good
fragrance. Avoid rosemary with leaves that are sparse, brown or
dried out.
SAGE
A Mediterranean native. Leaves are oval, graygreen and slightly fuzzy, with a pungent, slightly
musty mint fragrance and slightly bitter flavor.
Pairs well with poultry and fish. A traditional ingredient
in stuffings. Also used with other meats, particularly
wild game. Great addition to biscuits, cornbread or
other savory breads.
Fresh sage is usually sold in small bunches or in packets. Choose sage
with leaves that have good color, are soft and velvety, and have good
fragrance. Avoid any with brown spots or torn leaves.
SAVORY
Also called “the bean herb,” savory is a
Mediterranean native related to mint. Two
common varieties: summer and winter. Summer
savory has narrow, gray-green leaves, and is
mild. Winter savory has glossy dark green leaves
with a potent peppery flavor.
Complements chicken, fish, vegetable, egg and cheese
dishes. For use in stuffings, sauces, marinades and
spice rubs for roasted pork and poultry.
Fresh savory sprigs are usually sold in packets. Choose savory with
leaves that have bright color and an aromatic fragrance. Avoid yellow,
brown or dried-out leaves.
SORREL
Has leaves shaped like elongated spinach leaves,
ranging in color from pale to dark green. Has a
tart, lemony flavor. Sorrel gets its name from an
ancient Germanic word meaning “sour.” It is only
sold fresh.
Add a few chopped young leaves to salads. Add to
cream or butter sauces for infused flavor. Or shred
and stir into creamy potato or onion soup.
Choose sorrel with whole, well-colored, fresh-smelling leaves. Avoid
any with brown spots, wilting or yellowing. To store, place unwashed
in a plastic bag, and refrigerate in the crisper bin up to 3 days.
TARRAGON
Has thin, narrow, tender dark green leaves,
an aromatic fragrance and a strong, distinctive
sweet-spicy, anise-like flavor.
Use in salad dressings. Add to basting oils used for
poultry, fish, red meats and vegetables, or add to
marinades. Popular in sauces; a must in béarnaise
sauce. Works well in egg and cheese dishes. Use
sparingly; it can overwhelm other flavors.
Fresh tarragon sprigs are usually sold in packets. Choose tarragon
with leaves that have bright color and an aromatic fragrance. Avoid
tarragon with yellow, brown or slimy leaves.
THYME
Related to mint, this versatile herb has tiny,
somewhat tough gray-green leaves on woody
stems. Has a pungent minty, lemony fragrance
and concentrated flavor.
Great paired with meats and cheeses. Tasty in stuffings,
soups and stews, including chowders and jambalayas.
Use with potatoes, or sprinkle over vegetables. Makes
a great marinade or rub for fish, poultry or red meats.
Add to savory muffins and breads.
Thyme sprigs are usually sold in packets. Choose thyme with leaves
that have bright color and an aromatic fragrance. Avoid thyme with
brown or dried-out leaves. Thyme keeps longer than many other herbs
but darkens and dries as it ages.