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Herbs and Spices Herbs and Spices spices bo bs and ost flav Shop and Save Her or, Fresh or Dried? - and < In bulk foods, you can buy a are salt sugar-f Both fresh and dried herbs add nd ree! small amount to use while the a flavor. Adjust amounts to your flavor is strongest. Or try taste. something new. Most Herbs: < Check for a “BEST by” date 3 teaspoons fresh = on packaged spices and herbs. 1 They are still safe after the date teaspoon dried but the flavor will be weaker. Garlic: 1 clove fresh = < Fresh herbs should be a color ¼ teaspoon garlic powder typical for the herb. Avoid Ginger: 1 teaspoon wilted or yellowed leaves. fresh ginger root = < If you garden, grow some ¼ teaspoon ground herbs. Try basil, parsley, chives ginger powder and others in the ground or a container. I Whole dried spices keep their a bowl of water; lift out flavor for up to 4 years; ground of the water; repeat in fresh ore We spices for 2 to 3 years and dried water until no dirt appears in St ll herbs for 1 to 3 years. Smell them the bowl. ste Le to check for strength of flavor. I Freeze fresh herbs and use in a ss I Refrigerate fresh herbs like W cooked dishes within one year. parsley, basil or cilantro upright Remove clean, dry leaves from I Store dried herbs and spices in in a glass of water like flowers. main stems, spread on a tray a cool, dark location away from Cover with a loose plastic bag. and freeze. Package in freezer direct heat or sunlight. Keep I Wash fresh herbs just before quality container labeled with containers tightly closed. using by pushing up and down in the herb’s name and date. This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon Safe Net at 211. USDA is an equal opportunity provider and employer. Share on: 2019 Oregon State University Extension Service prohibits discrimination in all its programs, services, activities, and materials on the basis of race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, familial/parental status, income derived from a public assistance program, political beliefs, genetic information, veteran’s status, reprisal or retaliation for prior civil rights activity. (Not all prohibited bases apply to all programs.) Oregon State University, Oregon State University Extension Service is an Equal Opportunity Provider and Employer. Using Herbs and Spices Homemade Seasoning Pumpkin Fruit Dip Blends Use fresh Ingredients: Mix ingredients well and store in an herbs to flavor 1 can (15 ounce) pumpkin (about 1¾ airtight container. water. Find cups cooked pumpkin) ideas in the Taco Seasoning 1 cup low-fat ricotta cheese or plain Food Hero Monthly yogurt or low-fat cream cheese 3 Tablespoons garlic powder for water at ¾ cup sugar (or less to taste) 3 Tablespoons onion powder FoodHero.org 2 teaspoons pumpkin pie spice 6 Tablespoons chili powder Directions: 3 Tablespoons paprika 1. In a medium bowl, combine pumpkin, 1 Tablespoon black pepper ricotta cheese (or yogurt or cream cheese), Optional: pumpkin pie spice. 3 Tablespoons cumin 2. Add sugar a little at a time to reach 4 ½ teaspoons dried oregano desired sweetness. Stir until smooth. Red pepper flakes to taste 3. Serve with fresh fruit dippers like apple Makes 1 cup without optional ingredients. slices, bananas or grapes. 2 Tablespoons = one packet (1.25 ounces) 4. Refrigerate leftovers within 2 hours. taco seasoning mix Makes 3 cups Soulful Seasoning (salt free) Prep time: 5 minutes 3 Tablespoons onion powder 4 Tablespoons garlic powder 1 Tablespoon ground red pepper 1 Tablespoon chili powder Hummus Dip (no tahini) 1 Tablespoon paprika Ingredients: 1 teaspoon ground black pepper 1 can (15 ounces) garbanzo beans, 2 teaspoons ground thyme drained and rinsed Makes ¾ cup 2 Tablespoons lemon juice Use with vegetables and meats. 2 teaspoons vegetable oil Pumpkin Pie Spice ½ cup nonfat plain yogurt 2 Tablespoons cinnamon ¼ teaspoon garlic powder or 1 clove garlic 1 Tablespoon ginger ¼ teaspoon black pepper 1 ½ teaspoons nutmeg ½ teaspoon ground cumin 1 ½ teaspoons cloves Makes 4 Tablespoons Directions: 1. For a smooth texture, blend all ingredients in a blender. For a less smooth texture, mash beans with a fork until they are as smooth as you like. Mix When kids help make healthy food, they with other ingredients. are more likely to try it. Show kids how to: 2. If hummus seems too thick, add 2 < measure and mix ingredients together. teaspoons of water. < wash and cut up fruits and vegetables 3. Refrigerate leftovers within 2 hours. for dipping. Makes 2 cups Prep time: 5 minutes.
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