HEALTHFULL HERBS: Basil, Oregano, Thyme, Psyllium Husk, Parsley
Herbs play a pivotal role in the healthy kitchen. They are absolutely essential for bringing out the best flavors in low fat recipes.
They can even be an unexpected source of vitamins and minerals. For example, contains vitamin A, vitamin C, calcium, iron, and potassium. Other herbs are also surprisingly decent source of nutrients.
Granted, most people don’t use herbs in large quantities to take advantage of this nutritional bonus. But you can look for ways to significantly increase your use of herbs. If herb cookery is new to you, start with modest amounts. As you come to enjoy these bold flavors, be more generous. Throw handfuls of parsley, basil, dill or coriander, for instance, into salads, stir-fries, quiches and pasta dishes.
Although most people prefer the flavor of fresh herbs, sometimes the dried form is all that’s available. A general rule is to use one-third to one-fifth as much dried herbs as fresh.
If you are unsure how you will like a particular herb, sample it before you season an entire dish. Remove a small amount of the dish you are preparing and season it proportionately. If this is not possible, mix a little bit of the herb with some cottage cheese. Let it stand at room temperature several minutes before tasting.