Illinois Harvest of the Month

Herbs: Registered Sites Page

LOCAL FRESH HERBS

Toss fresh, chopped herbs with your lettuce on the salad bar, add them to your recipes for entrees, side dishes, sauces, and dressings, incorporate them into toppings for entrees like an onion and cilantro mix for tacos, create a “dilly” mayo for sandwiches, invent toppings for side dishes like a “parmesan basil blend” to go on pasta, add Dill to a pickling brine for veggies, add herbs to fruited water, or share them as a taste test item.  We have a whole page dedicated to parsley, so be sure to check that out!

Featured Food Facts:
  • One of the oldest herbs in history is the popular Ginkgo biloba. Fossil records show that Ginkgo has been on earth at least since the Paleozoic period.
  • Early settlers brought herbs to America for use as remedies for illnesses, flavoring, storing with linens, strewing on floors, or burning for their pleasant fragrances. Some herbs were used to improve the taste of meats in the days before preservation techniques were developed. Other herbs were used to dye homespun fabrics.
  • Native Americans introduced the colonists to plants and herbs such as Black Cohosh, which is still used today for pain relief.
  • Many herbs familiar to settlers from other countries were found growing wild in the new country. These included parsley, anise, pennyroyal, sorrel, watercress, liverwort, wild leeks, and lavender. American Indians knew uses for almost every wild, nonpoisonous plant, but they used the plants chiefly for domestic purposes — tanning and dyeing leather and eating.
  • Chives, still a common herb often found growing wild, had economic importance throughout Asia and many Mediterranean countries. Odd as it seems now, the early Dutch settlers in this country intentionally planted chives in the meadows so cows would give chive-flavored milk.
  • Mint, another popular herb today, also had its beginnings early in history. Greek athletes used bruised mint leaves as an after-bath lotion. In the Middle Ages, fresh mint was important as a cleansing agent and later was used to purify drinking water that had turned stale on long ocean voyages. Mint also was given mystical powers! It was used to neutralize the “evil eye” and to produce assertiveness in one’s character.
  • Mustard was lauded by Hippocrates, the ancient Greek physician, and Shakespeare called it a desirable condiment in several of his plays. Other herbs with importance dating back to early times include basil, saffron, sage, savory, tarragon, and thyme.
  • So, what is garlic? Is it an herb? A spice? The truth is, it’s neither. The word herb denotes something green, whether the leaves or stems of some sort of plant. The word spice indicates any other item, including roots, bark, seeds and so on, but specifically in the dried form. Garlic really doesn’t fit either one of those categories. So, ultimately garlic belongs in a category all its own!
Nutrition Facts:
  • Current research indicates that sage may be able to improve brain function and memory, especially in people with Alzheimer’s disease.
  • Many studies have shown that peppermint oil can improve pain management in irritable bowel syndrome, or IBS.
  • The active ingredient in rosemary is called rosmarinic acid. This substance has been shown to suppress allergic responses and nasal congestion.
  • Garlic is well known for combatting sickness, including the common cold. For those with high cholesterol, garlic supplementation appears to reduce total and/or LDL cholesterol by about 10-15%.

The Bottom Line: Herbs are beneficial for your body in many ways. Plus, adding fresh herbs to your recipes gives you a flavor boost and they are extremely easy to grow indoors, or out! What’s not to love?

Fresh herbs are more than just a recipe add-in.                                                                                                                                                                            Did you know you can grow herbs all winter? Fresh herbs are easy to grow inside during the colder months. Keep your kitchens supplied with fresh herbs all year by growing varieties that thrive indoors on a sunny windowsill or under grow lights. For best results, give each herb its own pot so that you can customize care and give it room to grow. Fast growing Basil, Chives, Oregano, Chervil and Parsley do well during the cold, winter months. Need more information to grow herbs indoors? Click here.

Don’t be afraid to use fresh herbs in your recipes. A lot of people are intimidated by the idea of using fresh herbs in their cooking. You’ve heard that fresh is best, but if you don’t have a lot of experience with herbs then you’ll probably have a few questions. Which herbs pair with which types of food? When do I add them to the cooking process? How should I store them? How do I cut them up? Fresh herbs are packed with valuable nutrients and antioxidants and bright taste. With a few tips and tricks you can maximize your use of fresh herbs to transform every recipe into something special!

Storage
Before you store your herbs in the fridge, wrap them in a slightly damp paper towel and put them in a ziplock bag. Make sure the bag has a little bit of air inside, and place it in the warmest part of your fridge (usually located either in the doors or on the top shelf). When you’re ready to use your herbs, just cut away any wilted or discolored leaves. Fresh herbs, once cut from the plant, don’t have a long shelf life so use them as soon as possible.

How to Chop Herbs
To maximize the flavor of your herbs you’ll want to chop them as finely as possible. The finer you chop your herbs, the more oils released and the more fragrant the herb will become. Delicate herbs like parsley and cilantro should be chopped right before use as they will lose their aroma quickly.

When to Add Fresh Herbs
Timing when adding fresh herbs to your recipes depends not only on the herb, but also on the type of flavor you’re trying to achieve. Robust herbs like rosemary, bay, thyme, and savory can be used in longer simmering dishes. Gently bruise the leaves with your fingers before dropping them in to release more oils and increase flavor. Use the herbs immediately, once bruised, as they will discolor quickly.
Delicate herbs like cilantro, parsley, and oregano should be added toward the end of cooking.

Which herb goes with which food?

  • Basil: Tomatoes, garlic, olive oil, oregano, pasta, onions, chicken, eggs, pizza, green leaf salads, bell peppers, zucchini, apricots, berries, figs, peaches, and pesto.
  • Chives: Eggs, potatoes, sauces, stews and soups, salads, mayonnaise, butter, sour cream, vegetables, stir-frys, and breads.
  • Cilantro: Spicy dishes, salsas, chiles, curries, salads, soups, chicken, fish, vinaigrette, apples, bananas, mangoes, pears, and summer melons.
  • Dill: Fish, beans, hard boiled eggs, beets, soups, sour cream, cream cheese, dressings, yogurt, chicken, potato salad, and pickling brine.
  • Oregano: Pizza, tomatoes, pastas, eggs, cheeses, eggplant, meats, dressings, oil and butter, and pesto.
  • Parsley: Fish, vegetables, salad, rice, soups, stews, meatballs, pesto, sauces, marinades, bananas, coconuts, grapefruits, mangoes, pineapples, and summer melons.
  • Sage: Meats, sausage, cheese and cream based items, sweet and savory breads, stuffings, beans, potatoes, risottos, and tomato sauce.
  • Rosemary: Lamb, potatoes, marinades and oils, eggs, fish, poultry, pork, tomatoes, onions, ice cream, oranges, and apricots.
  • Thyme: Broths, soups and stews, flatbreads, meat, poultry, potatoes, stuffings, marinades, cherries, figs, grapes, honeydew melon, peaches, and pears.
Spread the word and build partnerships

Don’t be a solo act. Invite your community to the table!

Promote in-house:

  • Announcements 
  • Newsletters
  • Website
  • Social media
  • Events (health fairs, open houses, garden working events, back to school, holiday activities, parents night, sporting events)
  • Meetings (PTO, wellness committee, board of directors, staff professional learning days)
  • Food tastings during events

Promote in your community:

  • Report on activities and share pictures with news sources
  • Share with community partners for their websites, social media and newsletters
  • Post fliers at public places (libraries, health centers, non-profit hospitals, garden groups, local farm hubs, farmers markets, health agencies)
  • Ask students to create and publicize local food stories – include photos or create videos    

Invite others onsite to get involved:

  • Build impact by engaging culinary arts, Future Farmers of America, wellness, botany, ecocentric and garden programs
  • Create relationships and engage non-profit hospitals, garden groups, local farm hubs, farmers markets, health agencies and advocates
  • Find support in local culinary leaders and businesses     
Curricular Connections and Activities

Early childcare/preschool:

  • Herbs are some of the easiest edible plants to grow and can be cultivated indoors year round. Consider starting an herb garden with your preschoolers either outdoors or on the classroom windowsill! Students can explore gardens and be introduced to how food is grown. Check out this resource from the Kids Gardening on herb explorations for preschool.
  • Scholastic Activity Plan: Happy Hooligans Outdoor Sensory Herb Activity

K-12:

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Recipes

We have many recipes for you to look through in our Recipe Index! Here you can see take-home recipes for use in the community as well as more choices for your cafeteria. We have hot and cold recipes for most foods. Be sure to use the provided icons on your menu!

Featured Food Service Recipe (summer): Cantaloupe Salsa- Cilantro

Featured Food Service Recipe (winter): Quick Pickled Beets- Dill

Featured CACFP Recipe: Orzo Pasta with Spring Peas- Basil

Featured Home Recipe #1: Fresh Pea Salad- Dill

Featured Home Recipe #2: Farmer’s Market Potato Salad- Tarragon