- Functions of water in the body
- Diverticulosis and diverticulitis
- Cuts of beef
- Food label
- see all
- Anatomy of a whole grain
- Reading food labels
- Recipe makeover: Morning glory muffins
- Pyramid or plate? Explore these healthy diet options
- Video: Honey crusted chicken
- Video: Pineapple chicken stir-fry
- Video: Hearty turkey chili
- Video: Apple berry cobbler
- see all
- Slide show: Your guide to spices
- Slide show: Guide to beans and legumes
- Slide show: Guide to portion control for weight loss
- Slide show: Guide to a high-fiber diet
- see all
Slide show: Your guide to herbsBy Mayo Clinic staff
Guide to herbs
Herbs are the fragrant leaves and stems of plants. Whether dry or fresh, herbs can be a healthy option for enhancing the flavor of a wide variety of foods. Herbs can also help you reduce salt and fat in your recipes. Most herbs have subtle flavor, while some have strong flavor. Don't let that stop you from experimenting — just use herbs sparingly at first so that you don't accidentally overpower a dish. Before using fresh herbs, wash them and pat dry. You can use stems that are soft and pliable — they often pack a lot of flavor and aroma. If an herb has a woody stem, strip off the leaves and discard the stem. Here's a look at six common herbs and suggestions for how to use them.Next slide
- Duyff RL. American Dietetic Association Complete Food and Nutrition Guide. 3rd ed. Hoboken, N.J.: John Wiley & Sons; 2006.
- The Encyclopedia of Foods: A Guide to Healthy Nutrition. San Diego, Calif.: Academic Press; 2002.
- Spice it up. American Dietetic Association. http://www.eatright.org/Public/content.aspx?id=3838&terms=cayenne. Accessed Dec. 21, 2010.
- Nelson JK (expert opinion). Mayo Clinic, Rochester, Minn. March, 8, 2011.
- Zeratsky KA (expert opinion). Mayo Clinic, Rochester, Minn. March 10, 2011.