Cooking with Fresh Herbs
Vol. 2010 No. 8, Historical Fact Sheets
Vol. 2010 No. 8

Cooking with Fresh Herbs: FCS8932/FY1209, 11/2010

Historical Fact Sheets
https://doi.org/10.32473/edis-fy1209-2010
Published 2010-11-30
Emily Minton
University of Florida
Martha Maddox
University of Florida
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Keywords

FY1209

How to Cite

Minton, Emily, and Martha Maddox. 2010. “Cooking With Fresh Herbs: FCS8932/FY1209, 11/2010”. EDIS 2010 (8). Gainesville, FL. https://doi.org/10.32473/edis-fy1209-2010.
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Abstract

FCS8932, a 6-page illustrated fact sheet by Emily Minton and Martha Maddox, provides tips for washing, storing, and cooking with herbs — with recipes for herb blends and for dishes using fresh herbs. Includes references. Published by the UF Department of Family, Youth and Community Sciences, November 2010.

FCS8932/FY1209: Cooking with Fresh Herbs (ufl.edu)

https://doi.org/10.32473/edis-fy1209-2010
view on EDIS
PDF-2010

References

University of Nebraska Cooperative Extension in Lancaster County. (2010). Food Reflections: Healthy Cooking with Fresh Herbs. http://lancaster.unl.edu/food/ftapr03.htm

Spano, M. "Cooking with Herbs & Spices More Flavor, Better Health." Diabetes Self Management Jan.-Feb. 2009: 12-19.

Templeton, B.E., L.E. Moody, and L.B. Bobroff. Nutrition for Health and Fitness: Alternative Seasonings (FCS8096-In Archive). Gainesville: University of Florida Institute of Food and Agricultural Sciences.

The National Center for Home Food Preservation www.uga.edu/nchfp/how/freeze/herbs.html

Fruits and Veggies: More Matters www.fruitsandveggiesmorematters.org

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