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
Winter squash Allspice, cardamon or nutmeg
Zucchini Caraway, marjoram or oregano
SECRETS TO SEASONING SUCCESS?
- Substitute 1 teaspoon of dried herbs for 1 tablespoon of fresh herbs.
- Add small amounts of dried herbs at the beginning of cooking.
- Crush dried herbs to release their flavor, either in your hand or by using a mortar and pestle.
- Add fresh herbs at the end of cooking.
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