Did you know that the 1st week of May is National Herb Week?
Utilizing herbs in cooking is a great way to awaken your senses and experience foods in a new way. It is also a way to add flavor when decreasing salt and fat or sugar in recipes. Herbs provide an antioxidant punch for flavor as well decreasing risk of cancer and heart disease.
Culinary Tip: In general, add fresh herbs at the end of cooking. Recipe doesn’t call for fresh herbs? Here are some typical herb substitutions: 1 tbsp fresh herbs = 1 tsp crumbled dried herbs = ¼ – ½ tsp ground herbs
Fun fact: Basil is known for keeping flies away!
Healthy Cooking with Fresh Herbs: http://food.unl.edu/c/document_library/get_file?uuid=73aa0b71– 313e-4330-a82f-15bcd7584f5b&groupId=4089458&.pdf