Fresh herbs are inexpensive when you grow them in your kitchen window or garden or purchase them in bundles from a farmers market. These fragrant plant clippings add a lot of flavor to your cooking, without calories or fat. This video shows you how to use six common fresh herbs.
When you cook with aromatic fresh herbs, you get big flavor with no calories, so you can cut salt and fat.
- Thyme. Gently peel tender leaves off sprigs. Add to veggies or meats before roasting or grilling. Thyme pairs well with fresh rosemary and sage.
- Cilantro. Tender stems and leaves are best raw or added during the final steps of cooking. Cilantro adds a fresh contrast to spicy marinades, salsas and curries.
- Rosemary. Pull off needles and discard tough stems. This piney herb stands up to long cooking. Rosemary is great in soups and roasted dishes.
- Sage. This earthy herb is a Thanksgiving classic. A little goes a long way in stews, stuffings and roasted dishes.
- Parsley. Flat-leaf parsley stands up best to cooking. Raw parsley is good in salads or sprinkled on soups or pastas for a burst of color.
- Basil. This delicate summer herb is a standby in Italian and Thai dishes. Eat it raw in pesto or salad, or add it last when cooking.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.
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