Using herbs in recipes can elevate flavors and add freshness to your dishes.
The Garden Club's own Julie Luna (Treasurer) gave a two hour information-packed live cooking demonstration all about herbs, and showed us her go to recipes for using herbs in cooking.
This is a list of herbs that are considered perennials in Colorado and will winter over and come back year after year:
- Thyme – A hardy herb that grows well in Colorado, thyme is drought-tolerant and thrives in well-drained soil. It’s great for adding flavor to meats and vegetables.
- Oregano – Another drought-tolerant herb, oregano can handle Colorado’s climate and adds a strong, savory flavor to dishes, especially Mediterranean recipes.
- Mint – Mint is a vigorous grower and can tolerate Colorado winters. It’s best grown in containers to prevent it from spreading too much. Use it in teas, salads, and desserts.
- Sage – Hardy and drought-resistant, sage is well-suited to Colorado’s dry conditions. Its earthy flavor is perfect for roasted meats and vegetables.
- Chives – Chives are cold-hardy and come back year after year in Colorado. They add a mild onion flavor to salads, soups, and dips.
- Lavender – Although technically a herb, lavender thrives in Colorado's dry climate. It’s known for its aromatic flowers and can be used in teas, desserts, or as an ornamental plant.
- Bee Balm (Monarda) - also known as bergamot, is drought tolerant, deer-resistant, and wonderful in tea (tastes very similar to Earl Gray).
- Lovage - resembles parsley, but with a lighter color. It emits afresh, celery-like scent, which explains why the herb earned the nickname "false celery." The seeds of the lovage plant are known as celery seed.
Any herbs not on the list above will need to be brought inside and grown in pots (or harvested) before first hard frost.
By using herbs thoughtfully, you can enhance the complexity of flavors in your cooking and make even simple dishes more exciting and aromatic.
Here are some of Julie's tips for effectively incorporating herbs into your cooking:
- Fresh vs. Dried: Fresh herbs have a more vibrant flavor, while dried herbs are more concentrated. If substituting dried herbs for fresh, use about one-third of the amount (1 teaspoon of dried = 1 tablespoon of fresh).
- Drying herbs is easy, especially where we live! Pull the leaves off the stems and place on a dish or in a bowl and let the dry air go to work. You'll have dried herbs in no time (anywhere from a few hours to a couple of days). You can also cut the herb stems and wrap them with twine and hang in a cool dark space. Or if you wish, place the herbs on a clean tray in the oven and bake at 100 degrees F. until dried.
- If using fresh and not dried, be sure to rinse in water and allow to dry completely before using.
- Freezing Herbs - this is an easy and convenient way to keep your herbs around for a long time. When you're cooking, simply pop out an 'herb cube' from your freezer tray and pop into your recipe! Here's our Guide to Freezing Herbs.
- When to Add: Add hardy herbs like rosemary, thyme, and bay leaves early in cooking, as they benefit from longer cooking times and release their flavors slowly. Delicate herbs like basil, cilantro, and parsley should be added at the end to preserve their fresh taste and aroma.
- Chopping Techniques: To release essential oils and enhance flavor, finely chop herbs just before using them. Avoid over-chopping as it can bruise the leaves, leading to a bitter taste. If using a food processor, you don't need to chop.
- Pairing Herbs with Dishes: Match herbs with the right ingredients for balanced flavors. For example, rosemary works well with roasted meats, basil is great in tomato-based dishes, and cilantro pairs nicely with citrus or spicy dishes. In general however, use whatever herbs you want - you really can't go wrong when using herbs!
- Make Herb-Infused Oils, Butters, and Vinegars: Create herb-infused oils, vinegars, or compound butters by blending chopped herbs with EVOO olive oil, butter, or vinegar. This is a great way to add flavor to grilled meats, vegetables, or bread.
Here are Julie's recipes for herbs:
- Herb Basics
- Herb Combinations and Pairings
- Herbal Dressings & Marinades
- Using Herbs for Tea
- Chimichurri Sauce
- Pesto
How to direct sow herb seeds.
Share your recipes using herbs with us! Email your recipes here and we'll share a selection of them with Garden Club members!