By Patty Endres Garden Square At Westlake Assisted Living
“I can’t have salt! I can’t taste anything! I don’t smell anything!”
When people get older food tastes more blah because their taste buds and olfactory senses become dull. Often medications can make food taste different and they may not be able to make it taste “better” with salt because they’re restricted in salt intake. Since May is National Herb Month, I thought it might be helpful to list some herbs that might make food tastier.
• Basil: used with Italian food especially with tomatoes
• Mint: often used in vegetable and fruit salads and with lamb
• Rosemary: use with lamb, and other meat dishes, tastes a bit lemony with a pine hint.
• Oregano: used in salad dressings, with poultry, fish or game and is often used with Italian dishes along with marjoram.
• Thyme: it can be used with ham, poultry, mushrooms, and paired with many other herbs.
• Cilantro: It is used in Mexican foods, and tastes good with chicken and turkey, as well as in sauces with citrus vinaigrettes, salsas and mixed with cheese.
• Parsley: it has a sort of grassy flavor that’s good with most vegetable and meat dishes. It doesn’t overpower the dish but adds just enough to make the flavor come alive.
• Chives: chopped fine, they can add a bit of that zippy oniony flavor to potatoes, meats & cheese dishes
• Dill: this sharp sour flavor can be yummy mixed with salads, meats, potato salads, soups and omelets.
• Sage: the flavor has hints of eucalyptus, cedar, lemon, and mint. It’s good in gravies, turkey, sausage, pork and stuffing. Use sparingly.
• Tarragon: It’s often added to white wine vinegar, with sweet, delicate licorice-like perfume and flavor. It pairs well with fish, omelets, and chicken cooked with mustard. It has a bittersweet, peppery taste.
From Cooking Light.