Herbs
- Spring
- Summer
- Fall
- Winter
Herbs are used to boost the flavor of foods without added salt and sugar. Some common herbs are basil, oregano, parsley, rosemary and thyme. Herbs can be purchased in fresh or dried forms. Add flavor to soups, salads, marinades, rubs, and water with herbs.
Fun fact: Herbs have been used for thousands of years for cooking and for medicinal purposes.
Learning / Teaching Resources
- Herbs and Spices Recipes, Newsletters, Coloring Pages, and Other Resources. SNAP-Ed. Food Hero.
- A Guide to Herbs. SNAP-Ed. University of Georgia Extension. Food Talk.
- How to Store Fresh Herbs. The Oklahoma Nutrition Information and Education (ONIE) Project.
Additional Resources
- Add Flavor with Herbs and Spices (PDF, 364KB). University of Nebraska, Lincoln. Nutrition Education Program.
- Herbs and Spices. University of Arkansas Cooperative Extension Service.
- Growing Herbs at Home. University of Missouri Extension.
- Herbs for Gardens (PDF, 5.4MB). Montana State University Extension.
- From Garden to Table: Harvesting Herbs for Healthy Eating (PDF, 223KB). North Dakota State University Extension.
- Preserving Herbs by Freezing or Drying. University of Minnesota Extension.
Recipes
What's on the Menu?
Additional Recipes
- MyPlate Kitchen Recipes with Parsley. USDA. MyPlate Kitchen. SNAP Recipes.
- MyPlate Kitchen Recipes with Cilantro. USDA. MyPlate Kitchen. SNAP Recipes.
- MyPlate Kitchen Recipes with Chives. USDA. MyPlate Kitchen. SNAP Recipes.
- MyPlate Kitchen Recipes with Thyme. USDA. MyPlate Kitchen. SNAP Recipes.
- MyPlate Kitchen Recipes with Basil. USDA. MyPlate Kitchen. SNAP Recipes.
- MyPlate Kitchen Recipes with Oregano. USDA. MyPlate Kitchen. SNAP Recipes.
