The trick to adding more flavor to everything you eat, with negligible calories—and the ability to cut back on salt—are spices and herbs.

THE DIFFERENCE BETWEEN HERBS & SPICES

Two of the numerous freeze-dried, “Instantly Fresh” herbs from Litehouse.

What does all this choice mean? That you have some “herbing” to do!

Whether you’re cooking breakfast eggs, making soup, mashing potatoes, broiling, roasting, sautéing or simply reheating or microwaving—think of what herb would brighten the dish.

You don’t have to go exotic. A basic complement of basil, chives, garlic, oregano and parsley will do.

Freeze-drying is a dehydration process used to preserve perishables. The food is quickly frozen and the surrounding air pressure is then reduced. This allows the frozen water in the product to go directly from the solid phase to the gas phase, avoiding the liquid phase.

The process delivers more of the taste, aroma and nutrition of fresh herbs, compared to conventional drying.

And the unopened food can be stored at room temperature without refrigeration for years. The greatly reduced water content inhibits the action of microorganisms and enzymes that would otherwise spoil or degrade the substance.

When freeze-dried herbs are rehydrated by contact with moisture (the liquid in the recipe itself or other ingredients in the recipe), they reconstitute into a close approximation of their former fresh selves.

So your task this week is to look at everything you serve and match at least one herb to it (don’t hesitate to use two or more):

 
When you come across dynamite pairings, share them with us!
 
FOOD TRIVIA

Some plants yield both an herb and a spice.