Shakera Williams, Sandra May and Elizabeth Gollub

The LSU AgCenter’s A Taste of Herbs and Spices initiative was launched in 2023 as an innovative program aimed at educating the public about the health benefits of incorporating a variety of herbs and spices into everyday cooking to reduce consumers’ salt intake. This initiative was intended to be used as a recruitment tool that promoted Flavors of Health nutrition classes in Webster and Claiborne parishes but has now expanded across the state. The program also connects local food traditions, healthy lifestyle choices and sustainable gardening practices. Each month, the Flavors of Health agents across the state collaborate with local libraries and community centers to distribute the A Taste of Herbs and Spices newsletter along with a free sample of the highlighted herb or spice.

The front page of the newsletter provides an in-depth look at the featured herb or spice for the month. It includes the botanical information for the herb or spice along with the history of the herb or spice and its nutritional benefits. The section also provides practical tips on how to incorporate the herb or spice into everyday meals, whether through cooking, teas or other creative uses and a recipe that highlights the featured herb or spice. Additionally, the newsletter offers information on how to grow it, making it easier for residents to access fresh ingredients right from their own gardens.

On the back side of the newsletter, readers can learn more about the Flavors of Health nutrition programs offered across the state. These classes cover topics such as heart health, cooking with small appliances, diabetes management, shopping on a budget, food safety, chronic disease prevention and much more. Those who pick up the newsletters each month are invited to participate in a brief survey designed to gather feedback on their use of herbs and spices. This survey provides an opportunity for community members to share their experiences with incorporating the featured herbs and spices into their cooking or daily routines. It also helps the Flavors of Health agents better understand the preferences, challenges and interests of the participants when it comes to exploring new flavors and making healthier food choices.

Eye-catching graphics are also provided to Flavors of Health agents each month to share on their social media platforms to help spread awareness and encourage participation. The photos include vibrant images of the featured herb or spice, whether fresh or dried, arranged alongside dishes where they shine as key ingredients. As the program continues to grow in popularity, the social media graphics become an essential tool for outreach, providing a visually appealing way to keep followers engaged and informed.

Herbs and spices have been integral in human culture and cuisine for centuries, valued for their ability to enhance the flavor of dishes without the need for excessive amounts of salt, sugar or fat. However, beyond their culinary uses, many herbs and spices have been shown to have numerous health benefits. Some, such as turmeric, ginger and garlic, are rich in antioxidants, anti-inflammatory compounds and other nutrients that may help to boost the immune system, reduce the risk of chronic diseases and support overall health.

The LSU AgCenter Nutrition and Community Health group recognizes the importance of these benefits and seeks to make information about them more accessible to Louisiana’s diverse communities. The initiative not only teaches participants how to use these ingredients effectively in cooking but also educates them on the scientific research behind their medicinal properties. Through workshops, demonstrations and educational materials, the AgCenter provides a platform for people to learn about the potential health impacts of herbs and spices as well as how they can be used in place of salt.

Another critical component of the Taste of Herbs and Spices initiative is its emphasis on supporting local agriculture. Louisiana is home to a wide variety of climates and soil conditions that are ideal for growing many herbs and spices. Through this initiative, the AgCenter encourages home gardeners to explore the potential of growing these high-demand crops. Not only does this help promote local food production, but it also strengthens the local economy and fosters a sense of community around sustainable agricultural practices.

The LSU AgCenter’s A Taste of Herbs and Spices initiative is a valuable program that promotes healthier eating and supports local agriculture. Participants of all ages can benefit from this initiative, making it an essential resource for promoting wellness and community engagement in Louisiana.

A Taste of Herbs and Spices initiative is about more than just food. It is about building a healthier, more sustainable future for Louisiana. Through its emphasis on education, local agriculture, and community engagement and partnerships, the program benefits the participants as well as their families, neighbors and the larger community. Whether by encouraging healthier cooking practices or by supporting or promoting sustainable gardening techniques, the LSU AgCenter is empowering individuals to take control of their health and their environment in meaningful and lasting ways.

Below is a snapshot of this year’s data from participants across the state from a December 2024 Taste of Herbs and Spices survey:

74% of participants reported they have tried a new herb or spice because of the initiative.

71% of participants have reported they are willing to try herbs and spices to change the amount of salt used in food preparation at home, and an additional 24% possibly will.

These data indicate the positive impact of this initiative on promoting the use of herbs and spices to reduce salt intake when preparing foods at home. A Taste of Herbs and Spices is now in its third year, with plans to incorporate food demonstrations to further encourage the use of herbs and spices to reduce salt intake.

Shakera Williams is an AgCenter NCH agent for Webster and Claiborne parishes. Sandra May is a registered dietitian and curriculum coordinator with AgCenter NCH, and Elizabeth Gollub is an NCH nutrition specialist who oversees the Flavors of Health program.

This article appeared in the winter 2025 issue of Louisiana Agriculture.