Cooking With Herbs

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Are you trying to cut back on sodium without cutting back on flavor? Do you have herbs growing with no idea what to do with them? Are you unsure how to use fresh herbs when you cook? If you answered yes to any of these questions, you need to join our Virtual Cooking with Herbs Workshop on September 5, 2020.

Our first workshop of the Fall Into Cooking Series, our Cooking with Herbs workshop is a great class for beginners or experienced chefs who want to use fresh herbs more often in their meals. Why use herbs? Herbs and spices give food an amazing flavor and eliminate the need to use salt. Nearly all of us eat too much sodium which can be found in processed foods, canned foods, and added to foods for extra flavor. Eating less salt is an important way to help us stay healthy and may reduce the risk of high blood pressure and some chronic diseases.

Tips to reduce sodium: There are several other ways you can help limit the sodium in your diet. First, compare sodium content for similar foods using the Nutrition Facts label to select brands with lower sodium. This is especially helpful in soups or frozen meals, where you have a large variety of brands for the same product. Another tip is to look for “low sodium” or “no salt added” on food products. Things like canned beans and canned vegetables typically have a “no salt added” option. When preparing foods, try to limit adding salt. Use herbs or other spices for flavor rather than salt. You can also add salt after cooking rather than during. Adding salt during cooking tends to cook down, so it’s not tasted as easily. We then tend to add salt after cooking to give it extra flavor because we couldn’t taste it. Lastly, rinse canned foods such as beans or vegetables with water before use to reduce the amount of sodium in them. You can also look for foods that are good sources of potassium, which counteracts some of sodium’s effects on blood pressure. Vegetables like sweet potatoes, white beans, potatoes, tomato puree and paste, and soybeans and fruits like bananas, dried plums (prunes), cantaloupe, honeydew, and orange juice are examples of foods to choose for potassium.

So come join us on September 5 to get more experience cooking with herbs! We’ll be covering all things herbs and spices, from the different types of herbs and spices, how to account for fresh vs dried in cooking, chopping fresh herbs, picking fresh herbs, and, most importantly, demonstrating some delicious recipes using fresh herbs! You will receive our cooking with herbs powerpoint and recipes when you register.

This workshop is completely virtual. If you have attended any of our cooking workshops in the past, you know it would be difficult to maintain social distancing in our traditional setting. Therefore, all of our cooking workshops will be held virtually through Zoom where you can join us from your comfy spot! Cooking with Herbs will be held on September 5 from 10 a.m.–noon. This workshop is completely FREE, but will require you sign-up online through Eventbrite. For more information, and to sign-up, visit go.ncsu.edu/FallintoCookingWithHerbs.