Cooking with fresh herbs can elevate the flavor as well as the presentation of a school nutrition dish. While there are a variety of fresh herbs that can be used to boost flavors, even a simple garnish of a chopped fresh herb can really enhance the appearance of a dish on the line. Fresh herbs can be used fresh or during the cooking process and can even be frozen for prolonged shelf life and to reduce waste.
Common Herbs in School Nutrition:
BASIL has a sweet, slightly peppery flavor and aroma and is a staple in Italian cuisine. It pairs well with tomatoes, garlic, olive oil, and cheese. Use it in pasta dishes, salads, pesto, and as a garnish for pizzas and bruschetta.
PARSLEY has a fresh, slightly peppery taste with a hint of bitterness. It’s versatile and can be used as a garnish or to add flavor to salads, soups, sauces, and marinades. This is great herb to add to almost any dish as a garnish due to its mild flavor.
Fun Fact: Parsley also acts as a flavor enhancer and can bring out the delicious flavors of the dish. This affordable herb is great to have on hand.
THYME has a subtle, earthy flavor with hints of lemon and mint. It pairs well with poultry, fish, vegetables, and soups. Use it in roasts, stews, marinades, and sauces.
CILANTRO (Coriander) has a distinct citrusy flavor with a hint of spice. It’s commonly used in Mexican, Thai, and Indian cuisines. Use it in salsas, curries, and as a garnish for tacos and soups.
Fun Fact: Cilantro and parsley look similar, but parsley leaves end in points, and cilantro leaves are rounded at the ends.
ROSEMARY has a strong, piney flavor, rosemary and is often used to flavor chicken dishes. It also complements potatoes, bread, roasted vegetables, and olive oil-based dishes.
MINT has a refreshing, cooling flavor with hints of sweetness. It’s commonly used in Middle Eastern, Mediterranean, and Southeast Asian cuisines.
SAGE has a strong, slightly bitter flavor with hints of pine and citrus. It’s often used in stuffing, pasta dishes, risottos, and as a seasoning for meats, particularly pork and chicken.
DILL has a delicate, grassy flavor with hints of anise and citrus. It’s commonly used in Scandinavian, Eastern European, and Mediterranean cuisines. Use it in salads, sauces, dips, seafood dishes, and pickles.
CHIVES – These relatives of onions don’t have edible bulbs, but the long stems have a mild onion flavor with a hint of garlic. They’re often used as a garnish for soups, salads, baked potatoes, and egg dishes.
OREGANO has a robust, slightly bitter flavor with hints of citrus and pepper. It’s a key ingredient in Italian, Greek, and Mexican.
Choosing Fresh Herbs:
Look for fresh herbs that are vibrant in color, with no wilting or browning. Ideally, purchase them close to when you plan to use them for the freshest flavor. If you live in a colder climate, note that some delicate herbs, such as basil, can brown due to freezing during the delivery process.
Using Fresh Herbs:
- Before using fresh herbs, gently rinse them under cold water to remove any dirt or debris. Use a salad spinner to remove excess moisture.
- Most fresh herbs are best added towards the end of cooking to preserve their flavor and aroma, such as cilantro, parsley, dill, mint or basil. However there hearty herbs, such as thyme and rosemary, can be added at the beginning of the cooking process (such as roasted, stewing or soups) to impact flavor during the cooking process.
- Using the Stems: Don’t throw away the stems of your fresh herbs! While the leaves often have the most flavor, the stems can still add a subtle herbal note to dishes like soups, stocks, and sauces.
When making your own soup, consider a bouquet garni: a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stew. This is placed right into the liquid and then removed after cooking. It adds a lot of flavor.
Storing Fresh Herbs:
To keep your fresh herbs fresh for longer, store them properly. One method is to place them in a plastic container with a small amount of water (such as a Cambro) and cover them loosely with a plastic bag, then store them in the refrigerator.
Think of herbs like fresh flowers, once cut, they will last longer if stems are placed in water. Place herbs with the stems in water and the leaves outside the container. This will preserve fresh herbs for 7-14 days.
Storing Fresh Herbs for the Freezer:
Freezing fresh herbs is a great way to preserve them for future use, especially if you have an abundance of herbs or can’t use all the herbs that came in one case!
- Start by washing the herbs thoroughly under cold water to remove any dirt or debris. Gently dry them with a salad spinner to remove excess moisture.
- Remove any wilted or discolored leaves from the herbs. If the herbs have large leaves like basil, you can leave them whole, but if they have smaller leaves like thyme or rosemary, you may want to strip them from the stems.
Lay the prepared herbs in a single layer on a baking sheet. You can also line the tray with parchment paper. Make sure the herbs are not touching each other to prevent them from sticking together. Place the baking sheet in the freezer and allow the herbs to freeze for a few hours or until they are completely frozen.
Tip for Basil: After washing and drying the basil, place whole leaves in a zip lock bag. Once frozen, shake the bag to break it into pieces. Once frozen these herbs are best used in a baked dish, NOT as a fresh garnish.
- Once the herbs are frozen, transfer them to airtight containers or resealable plastic bags. Label the containers with the name of the herb and the date of freezing.
- Place the containers of frozen herbs back in the freezer. They can be stored for several months, but for the best flavor, try to use them within 6-12 months.
- When you’re ready to use the frozen herbs, you can remove them from the freezer and chop them while still frozen. Alternatively, you can add them directly to dishes like soups, stews, and sauces without thawing. Frozen herbs may lose some of their texture when thawed, but they will still retain their flavor.
- It is best to use frozen herbs in baked dishes, NOT as fresh garnish. Freezing will alter the color of the leaves.
However you decide to use your fresh herbs, you will boost flavor and improve food quality.
Give these recipes a try with fresh herbs!
Do you have a favorite school nutrition recipe that uses fresh herbs? It’s easy to submit it here!
