Spice up your veggies…

Spice up your veggies without adding fat, salt, and calories?

Fresh or dried herbs and spices can enhance the flavors of foods.

(This information is from a Mayo Clinic Embody Health publication.)

To Season:      Use:

Beets                  Caraway, cinnamon or dill

Broccoli              Marjoram or oregano

Cabbage             Basil, caraway, celery seed, curry, dill or mustard seed

Carrots               Basil, celery seed, cinnamon, dill seed, marjoram or thyme

Cauliflower        Caraway, celery seed, curry, dill seed, mace, marjoram, rosemary or tarragon

Celery                 Celery seed, curry, dill, nutmeg, red pepper, or thyme

Corn                   Chilli powder or nutmeg

Green or wax beans      Caraway, dill, or sage

Lima beans        Curry

Onions                Cinnamon or sage

Peas                    Basil, dill, marjoram, mint, or oregano

Spinach             Basil, marjoram, mint, nutmeg, rosemary or vinegar

Sweet potatoes   Allspice, cardamom or cinnamon

Tomatoes            Basil, celery seed, chili powder, cinnamon, garlic powder, oregano, parsley or sage

Turnips               Rosemary

Winter squash    Allspice, cardamon or nutmeg

Zucchini             Caraway, marjoram or oregano

SECRETS TO SEASONING SUCCESS?

  1. Substitute 1 teaspoon of dried herbs for 1 tablespoon of fresh herbs.
  2. Add small amounts of dried herbs at the beginning of cooking.
  3. Crush dried herbs to release their flavor, either in your hand or by using a mortar and pestle.
  4. Add fresh herbs at the end of cooking.

Photo courtesy of: http://horkans.blogspot.com/


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