Q: Will you settle an argument between me and my husband – do you or do you not pronounce the “h” in “herb”?

A: Actually, you could both be right on this one – the answer is: in Great Britain, the “h” is pronounced; in the United States, it’s pronounced “erb.”

Q: Could you give me some ideas on what herbs to use with different foods?

A: Here are some ideas to get you started (but don’t be afraid to experiment).

¢ Basil – A natural snipped in with tomatoes; terrific in fresh pesto; other possibilities include pasta sauce, peas and zucchini.

¢ Chives – Dips, potatoes and tomatoes.

¢ Cilantro – Mexican, Asian and Caribbean cooking; salsas and tomatoes.

¢ Dill – Carrots, cottage cheese, fish, green beans, potatoes and tomatoes.

¢ Mint – Carrots, fruit salads, parsley, peas, tabouli and tea.

¢ Oregano – Peppers and tomatoes

¢ Parsley – The curly leaf is the most common, but the flat-leaf or Italian parsley is more strongly flavored and often preferred for cooking. Naturals for parsley include potato salad and tabouli.

¢ Rosemary – Chicken, fish, lamb, pork, roasted potatoes, soups, stews and tomatoes.

¢ Sage – Poultry seasoning and stuffings.

¢ Tarragon – Chicken, eggs and fish.

¢ Thyme – Eggs, lima beans, potatoes, poultry, summer squash, tomatoes.

¢ Winter Savory – dried bean dishes and stews.

Q: If I’m using fresh herbs in place of dried in a recipe, how much more should I use?

A: Typically, a general guideline is to use three times as much fresh herb as you would use of a dried herb.

Just to get you in the mood to experiment with fresh herbs, here’s a couple of recipes that Phyllis Brock, an Extension Master Gardener from Johnson County, shared during our Extension Master Food Volunteer Training last year. They were both scrumptious!!

Almost Real Boursin Cheese

3 ounces cream cheese (at room temperature)

4 tablespoons butter, softened

2 tablespoons freshly grated Parmesan cheese

1 small clove garlic, crushed

1 tablespoon dry white wine (can substitute water or chicken broth)

1 tablespoon finely minced parsley

1/2 teaspoon finely minced thyme

1/2 teaspoon finely minced oregano or marjoram

pinch of salt

1/8 teaspoon freshly ground white pepper

Place all ingredients in the bowl of a food processor and process to a smooth creamy mixture. Chill at least four hours before serving.

Keeps well for several days. Serve with crackers, French bread

slices, fresh celery, etc. Makes 14 (1 Tablespoon) servings.

Nutrition information per serving: 60 calories, 6 grams fat, 15 milligrams cholesterol, 60 milligrams sodium, 0 grams carbohydrates, 0 grams fiber, 1 gram protein.

Rosemary Lemon Fondue Sauce

1 1/4 cups sugar

1 tablespoon fresh Rosemary leaves

4 tablespoons butter

2 tablespoons flour

1/2 cup lemon juice

1/2 cup plus 2 tablespoons water

1 tablespoon grated rind of one large lemon

Combine sugar and the rosemary leaves in a blender or electric grinder. Process until the leaves are finely ground. Melt butter in a medium size pan (or microwave bowl).

Combine flour with the sugar/rosemary mixture. Add the mixture to the melted butter. Add lemon juice and water. Stir well and bring to a boil, cooking until the mixture is thick. Remove from heat, cool slightly, and then add the grated lemon peel.

Serve warm in a fondue pot, using fresh fruit and/or pound cake cut into cubes, to dip in the sauce. Sauce can be made ahead and refrigerated. Makes approximately 5 (1/2 cup) servings.

Nutrition information per serving: 293 calories, 9 grams fat, 24 milligrams cholesterol 66 milligrams sodium, 55 grams carbohydrates, 1 gram protein, less than 1 gram fiber.

– Susan Krumm is an Extension agent in family and consumer sciences with K-State Research and Extension-Douglas County, 2110 Harper St. She can be reached at 843-7058.