Last week we talked about the distinctive flavor of spices and herbs. Here’s some information on how to use them when cooking fruits and veggies and details on how to substitute fresh for dry or vice versa.
Can I substitute fresh for dry herbs and spices?
- ¼ teaspoon powdered = ¼ to 1 teaspoon dried crumbled = 2 to 3 teaspoon fresh
- Chop fresh herbs fine to allow for more flavor to be released.
|If you are cooking:||Try flavoring it with:|
|Asparagus||Caraway, mustard, nutmeg, tarragon|
|Beets||Bay leaf, caraway, cloves, ginger|
|Berries||Cinnamon, cloves, nutmeg, vanilla|
|Broccoli||Mustard, nutmeg, oregano, tarragon|
|Cabbage||Caraway, celery seed, cumin, curry, fennel|
|Carrots||Cinnamon, cloves, dill, ginger, marjoram|
|Cauliflower||Cayenne, celery seed, chili powder, nutmeg|
|Corn||Celery seed, cumin, curry powder, onion, parsley|
|Cucumbers||Chives, dill, garlic, mint, parsley, vinegar|
|Green Beans||Dill, curry powder, oregano, tarragon, thyme|
|Melons||Cardamom, ginger, mint, pepper|
|Peaches||Cinnamon, cloves, ginger, nutmeg|
|Pears||Anise, cinnamon, mint, nutmeg|
|Peas||Dill, mint, oregano, parsley, rosemary, sage|
|Rhubarb||Cinnamon, ginger, nutmeg, vanilla|
|Spinach||Cinnamon, mint, nutmeg, oregano, sage, thyme|
|Summer Squash||Cloves, curry powder, nutmeg, rosemary, sage|
|Tomatoes||Basil, bay leaf, dill, onion, oregano, parsley|
How long should I keep spices and herbs?
As a general rule, keep herbs or ground spices for 1 year; keep whole spices 2 years.
- Buy a smaller container until you know how fast you’ll use a spice or herb. If it smells strong and flavorful, it’s probably still potent.
- Rub a small amount of an herb or ground spice in your hand. If the aroma is fresh, rich, and immediate, it can still flavor foods.
- Check a whole spice—such as a clove or cinnamon stick—by breaking, crushing, or scraping it before smelling it. Avoid smelling pepper or chili powder as they can irritate your nose.
- Label date of purchase on container with a permanent marking pen and store away from any sources of heat (e.g., oven, stove top) to maintain their quality.
Source: University of Delaware College of Agriculture and Natural Resources