I have had the opportunity several times to talk with Judy Arnold, a master gardener from Utah County. Arnold is an herb aficionado with enthusiasm for her subject that is contagious. She grows herbs, preserves them, decorates with them, cooks with them and generally makes the most of their many excellent attributes.

She shared her insights and some favorite herb recipes with me.

For centuries herbs have been recognized for their healing powers, as cosmetic aids and for industry. They also add delightful scents and colors to gardens. More than that, they are sought after for the wonderful things they do for mundane meals. Using herbs as flavoring makes the difference between meals that smack always of the same ol’ things and a multiplicity of delicious delights.

You can find shelves of bottles of dried herbs at any supermarket or at some times of the year you may find fresh sources of some of your favorites in the produce section. You are likely to find cilantro and parsley and possibly ginger root and others. If you have an herb garden, good for you — you have access to the most flavorful forms of these seasonings and you have the option to preserve them yourself by drying or freezing.

Dried herbs keep well and add concentrated flavors to foods, so flavor your foods using about 1/3 as much by measure as fresh herbs.

How long do dried herbs keep? Practically forever, but the quality deteriorates over time. Keep them in tightly closed containers out of direct sunlight and they will keep their flavor for up to five years. You can tell something about herb quality by smell.

“If they don’t smell good, they won’t taste good,” Arnold said.

In time most any herb will take on a smell similar to alfalfa hay.

Storing herbs

In most cases gather herbs before they go to seed or begin producing flowers — unless that is the portion you plan to save. The plant sends its energy to the flowers at that point and the leaf flavor changes and may become bitter. Sometimes they get away from you, Arnold notes. If the flower heads have barely begun, she pinches them off and waits a day to harvest the leaves.

To dry, harvest stems of the herbs, gather them together in bundles using rubber bands — which will not come loose as the herbs dry and shrink down. Hang the bundles upside down where it is dark and warm. They will dry in one to three weeks this way. She likes this method for its decorative value. If you want to share your “herb bouquets” tie a ribbon over the elastic for a decorative effect.

You can strip the herb leaves from their stems and place them on white paper plates to dry at room temperature — allowing one to five days.

If you like a quicker method, try spreading leaves on a paper towel or very fine screen in your food dryer. You can also spread them over paper towels on a cookie sheet and place them in the oven with only the light turned on and the door shut. They dry in about one day.

You can dry herbs in minutes using a microwave. Place a few sprigs or half cup leaves between paper towels and heat two to three minutes on high until they are dry and crumbly. Timing may vary by herb, so watch closely.

Arnold likes to freeze herbs to keep their fresh flavor. “Place chopped leaves that have been washed and removed from their stems in ice cube trays. Fill the trays with either purified water or broth. Place trays in the freezer. When completely frozen, pop the cubes out and place in a freezer quality zip lock bag and label. The next time you need herbs for a sauce or soup, use one of the cubes,” she says

Basil, however, is not a good candidate for freezing in cubes, Arnold cautions. “It turns into a black slimy mess. To freeze basil for its fresh flavor, make a pesto sauce and freeze the pesto sauce in ice cube trays.”

If you have plans to use your herbs sooner, they will keep for several days in the refrigerator. Rinse them and dry them gently on a white paper towel. Colored towels may “bleed” color onto the herbs. Then wrap in a damp paper towel and place in an air-tight container or zip lock bag. Refrigerate for up to 10 days.

You can also stand sprigs like a tiny bouquet in a container of water and refrigerator up to seven days.

Herbs show up in an assortment of recipes, particularly in soups, sauces, and meat dishes.

However, they may surprise you in some delightful dessert recipes as well.

Fresh Mint Brownies

1 cup melted butter or margarine

2 cups sugar

4 tablespoons cocoa

4 eggs

1 1/2 cups flour

1 teaspoon vanilla

1/2 teaspoon salt

1/4 cup fresh mint, chopped (chocolate-mint, orange-mint and peppermint are Arnold’s favorites)

Cream together butter, sugar, cocoa and eggs. Mix in flour, vanilla and salt. Stir in chopped mint. Pour into a greased 9x13 pan and bake at 350 degrees for 25 minutes. No need to frost, these brownies stand on their own.

From the kitchen of Judy Arnold

Lemon Thyme Cookies

1 cup butter, softened (no substitutes)

1 1/4 cup sugar

2 eggs

1 to 2 tablespoons dried lemon thyme leaves

2 3/4 cups flour

Cream butter, sugar and eggs. Add lemon thyme and flour. Shape into balls, roll in additional sugar and place on greased cookie sheets. Press cookies lightly with cookie press or heel of hand. Bake at 400 degrees for 10 minutes

From Perennial Gardens in Orem.

Fresh Ranch Dressing

1 pint buttermilk

1 pint mayonnaise

1 teaspoon fresh Italian parsley, minced

1 teaspoon onion powder

1 1/4 teaspoons salt

1 1/4 teaspoons garlic salt

3/8 teaspoon pepper

Whisk all ingredients well and refrigerate at least one hour before serving.

Mint Cordial

1 large bunch mint

2 large lemons, juice only

1 cup sugar

2 cups water

2 oranges, juice only

1 cup pineapple juice

Pick leaves off the mint. Wash them and bruise them thoroughly in a bowl. Add lemon juice and let sit for two hours. Boil sugar and water for fifteen minutes. Pour into bowl of lemon and mint. Strain, add orange juice, pineapple juice and water to taste. Serve with ice and a sprig of mint.

From the USU Extension service.

Herbed Bread Sticks

3 cups all-purpose flour

1 package rapid-rise dry yeast

1 teaspoon salt

2 tablespoons fresh parsley

1 bunch fresh chives, chopped

4 tablespoons olive oil

1/3 cup very warm water (130 degrees)

Cornmeal

In a large bowl, mix flour, yeast, salt and herbs. Add olive oil and water and mix until dough is formed. On a floured surface, knead the dough until smooth and elastic, about five minutes. Place dough in oiled bowl, cover with a towel and set in a warm place to rise. When dough has doubled, punch it down and divide it into 16 pieces. Roll each piece into a 12 inch rope. Sprinkle 2 sheet pans with cornmeal. Place sticks on pans and cover with dish towels and let rise for 20 minutes. Preheat oven to 400 degrees. Bake until lightly browned (15 to 20 minutes. Makes 16 bread sticks.

Pesto Sauce for pasta

3 tablespoons olive oil

3 tablespoons butter, melted

3 tablespoons herb vinegar (lemon, basil or garlic)

2 tablespoons pine nuts or walnuts

2 large cloves garlic, sliced

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper

1 1/2 cups fresh basil leaves

1/2 cup fresh oregano leaves

1/4 cup garlic chives (1 inch pieces)

1 cup grated Parmesan cheese or 1/2 cup Parmesan and 1/2 cup Romano cheese

1 pound pasta cooked and drained

Place following in blender or food processor in this order:

Oil, herb vinegar, nuts, garlic, salt, pepper, cayenne, herbs, melted butter. Blend together until smooth and creamy. Wiping down the sides of the blender at least once with a rubber spatula.

Pour into a 3 cup bowl and stir in the cheeses. Drain the pasta and immediately stir the pesto into it while it is still hot.