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Abstract
Herbs and spices have been used for hundreds of years in cooking and medicine. They add a wide range of flavors to food and may also provide health benefits. For some people, using herbs and spices in cooking may be a challenge, but it doesn’t have to be that way! The information below will get you on track to enjoying zesty, flavorful, healthy cooking. This 4-page fact sheet was written by Jenna A. Norris and Wendy Dahl and published by the UF Department of Food Science and Human Nutrition, April 2013.
http://edis.ifas.ufl.edu/fs225
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References
Cantwell, M., and M. Reid. 2001. "Herbs (Fresh Culinary): Recommendations for Maintaining Postharvest Quality." UC Davis Postharvest Technology. http://postharvest.ucdavis.edu/pfvegetable/Herbs/.
CNN Interactive. 1998. "Herbs and Spices." http://www.cnn.com/HEALTH/indepth.food/herbs/chart.html.
Dermody, C. 2004. "The Shelf Life of Spices." Reader's Digest. http://www.rd.com/food/spice-shelf-life/.
Johns Hopkins Bayview Medical Center. 2001. "Herbs and Spices." http://www.hopkinsbayview.org/nutrition/patienteducation/healthydirections/herbs.html.
Spicer, F. 2003. "Herbs vs. Spices." Iowa State University Horticulture & Home Pest News. IC-489 (21). http://www.ipm.iastate.edu/ipm/hortnews/2003/8-22-2003/herbsnspices.html.
Stephens, J. 2010. "Seasoning with Herbs and Spices." K-State Research and Extension. http://www.ksre.ksu.edu/bookstore/Item.aspx?catId=390&pubId=12759.
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