On 04/15/26, we had a packed hour filled with recipe ideas, goodies to sample, and medicinal data about herbs. Joan Spann, EMFV, baker, and owner of Red Table Farm and Lori Trohan, EMG, Master Herbalist and owner of Wild Ivy Herb Farm presented information about seven common kitchen herbs. Plant material was passed around for attendees to touch, smell and taste.
- Rosemary – (rosemarinus officinalis) is used in baking, salads, veggies, soup and fish dishes. It has a pungent taste. Try Cornmeal Cake with Peaches & Rosemary or Rosemary Butter Cookies. Rosemary can be used as an anti-depressant, anti-inflammatory, and digestive stimulant.
- Parsley – (petroselinum crispum var. neapolitanum) Use the flat leaf variety for cooking. Parsley makes a great Pesto! It freshens the breath, is an expectorant, and an anti-microbial.
- Sage – (salvia officinalis) The scent of sage elicits a warm feeling and is used in holiday baking. Sage tastes bitter. Try Walnut Sage Pesto or Spinach & Sage Pesto. Mix sage with thyme and rosemary to add a salami flavor to veggie burgers. Sage is an anti-oxidant, anti-inflammatory, anti-microbial, and astringent.
- Basil – (ocimum basilicum) can be used in everything! Here’s Ten Terrific Basil Recipes. It is often used with other herbs to make an Italian blend of spices. Medicinally, basil aids in reducing stress and anxiety.
- Thyme – (thymus vulgaris) is often combined with sage, rosemary, and used in fall cooking. Try Creamy Lemon Chicken with Thyme. Thyme has anti-oxidant, anti-fungal, and anti-inflammatory properties.
- Tarragon – french tarragon (artemisia dracunculus) has an anise-like taste. It makes a beautiful infused vinegar, is good in quiche, scrambled eggs or with fish and poultry. Tarragon has medicinal properties, but there are better herbs than tarragon for medicinal uses.
- Oregano – (Origanum vulgare) is used in Italian cooking. Think pasta and pizza. Oregano is a strong herb. Spice pesto up with basil, parsley and oregano! Oregano has anti-oxidant, anti-microbial, and anti-fungal properties.
- Other notes about herbs –
- Harvest weekly to once every two weeks. Give herbs regular haircuts to keep them from growing straggly.
- Practice food safety and storage – visit K-State Extension Food Preparation, Processing, and Safety for more information.
- For drying herbs, removing moisture is key – here’s more at Herbs- National Center for Home Food Preservation.
Bringing extension master gardener volunteers and master food volunteers together is a perfect way to make the most use of gardens while sharing information, recipes and learning how to eat healthier!