herbs and spices
Herbs and Spices enhance the flavor of foods and add nutrition.
Eating enough vegetables is a challenge for many families, especially those needing to cut sodium. Making meals pleasing provides opportunity to perk up old standbys with herbs and spices.
Is the vegetable dish you are serving really healthy for your family?
The standard seasoning is lots of salt, pepper, and perhaps bacon grease. Health conscious cooks cringe at adding grease. Vegetables too often are overcooked as well which deletes many of the nutritional value. This is especially true of canned vegetables which are loaded with sodium.
Consider this simple plan of action for your kitchen as you work toward a healthier lifestyle.
As you work toward losing the salt shaker, choose one or two new spices or herbs each week. Here is a small list I have found to be great additives to a vegetable dish.
1 Garlic – a widely used herb and will compliment many vegetables if used in moderation.
2 Basil – an aromatic green leaf, member of mint family. Basil is especially good with tomatoes.
3 Celery seed – ground or whole, has a strong celery flavor. Too much can create a “hot” spice effect.
4 Marjoram – gray green herb from mint family, flavor similar to oregano but milder.
5 Parsley – delicate sweet flavor. Chopped fresh parsley livens up a plate of roasted veggies.
6 Rosemary – very aromatic leaf resembling pine needles, strong flavor.
7 Nutmeg – sweet, aromatic kernels of nutmeg fruit. Used often in desserts and breads, nutmeg can be a fun way to liven up vegetables. Just a small shake will have your family wondering what that fantastic taste is.
A word of caution: use herbs and seasonings sparingly so the true flavor of the vegetables comes through. As you cook more with herbs, you will determine what flavors your family enjoy and learn to use more or less accordingly.
As with any food item, fresh is best. Consider growing your own in a small pot and be prepared to tantalize your taste buds.
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