{"id":25042,"date":"2025-05-02T09:51:51","date_gmt":"2025-05-02T15:51:51","guid":{"rendered":"https:\/\/www.uchealth.org\/today\/?p=25042"},"modified":"2025-05-08T15:43:21","modified_gmt":"2025-05-08T21:43:21","slug":"cooking-with-fresh-herbs-explained","status":"publish","type":"post","link":"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/","title":{"rendered":"Cooking with fresh herbs, explained"},"content":{"rendered":"
<\/div>
\"Fresh
Cooking with fresh herbs is simpler than most people think. Photo: Getty Images.<\/figcaption><\/figure>\n

One of the more common elements in our everyday cooking is the use of herbs. Yet, questions arise. And confusion is common. Which are better: fresh or dried? When to add either, early or later in the cooking? How best to store fragile herbs? And what\u2019s the proper exchange of dried for fresh?<\/p>\n

I offer several tips and answers. But, overall, a good place to start is to consider all these much-favored flavoring ingredients as members of one of two families: those like oregano, rosemary and thyme that we have inherited from hot, dry climates (southern Italy and France or the Levant), and those such as basil, parsley and tarragon that have come to us from cooler, wetter lands (northern Europe and some parts of Asia).

Get more great tips and recipes<\/a> from Bill St. John.<\/div>\n

The former reflect their harsh upbringing; their stems are woody, and their leaves potent with oils and chemicals, little of which is lost either when the plant is dried or from the heat of cooking. The latter family of herbs, on the other hand, is mostly water, even their stems possibly eaten out of hand, and their flavors are fleeting, especially if dried.<\/p>\n

So the question of when to apply them in cooking comes from this look at their own upbringing. Rosemary, bay leaf, sage, oregano and thyme\u2014especially dried versions\u2014need work, heat and time to obtain their flavors; they\u2019re best used early in cooking or during long applications of heat, such as in braises or stews.<\/p>\n

The oils and chemical compounds in parsley, basil, chives, chervil, mint, cilantro, and dill make all of these herb flavorings \u201cbright\u201d or lively, but also are obliterated by long forms of heat or by being added early in cooking. They perform best when applied toward the end of cooking or, indeed, even afterward, used raw as garnishes or toppings.<\/p>\n

    \n
  • If growing your own herbs, don’t harvest more than 10% of an herb plant at one time.<\/li>\n
  • Pick herbs when they have the highest amount of flavorful essential oils, just before they are about to flower.<\/li>\n
  • If possible, harvest herbs only in the morning or evening.<\/li>\n
  • Whether store-bought or from your garden, the best way to store fresh hardy herbs such as rosemary is in a resealable plastic bag, gently wrapped in paper toweling.<\/li>\n
  • Because any moisture easily may damage fragile herbs, don’t wash them before bagging them; wash them as needed.<\/li>\n
  • Tender herbs such as basil and tarragon don’t dry as well as they freeze.<\/li>\n
  • Drying fresh herbs is easy: Bundle stems with a string or rubber band and hang upside down on any kind of rack or off a hook in a cool, dark, well-ventilated, dry area.<\/li>\n
  • A convenient exchange is one part dried green herb to 2-3 parts fresh (only leaves, not stems).<\/li>\n<\/ul>\n

    Herbed yogurt sauce <\/strong><\/h2>\n

    From \u201cThe Mediterranean Herb Cookbook\u201d; makes about 1 1\/2 cups.<\/p>\n

    Author Georgeanne Brennan recommends serving this as a sauce for cold vegetables, a dressing for salad or a topping for a fruit salad (especially one with melon). You may use whole or low- or non-fat yogurt.<\/p>\n

    Ingredients<\/strong>\u2028<\/strong><\/h3>\n

    1 cup plain yogurt<\/p>\n

    1 tablespoon chopped fresh tarragon<\/p>\n

    1 tablespoon minced fresh chives<\/p>\n

    1 teaspoon chopped fresh mint<\/p>\n

    1 tablespoon minced oil-packed dried tomatoes (optional)<\/p>\n

    1\/4 teaspoon salt<\/p>\n

    1\/2 teaspoon freshly ground black pepper<\/p>\n

    Directions <\/strong><\/h3>\n

    Combine all ingredients in a bowl and stir well. Cover and chill well before serving.<\/p>\n

    Bill Saint-John\u2019s ‘Herb Bombs’<\/strong><\/h2>\n

    Say you\u2019ve got a close-to-corpse bunch of parsley in the veg bin, leftover from using a few sprigs to finish a dish a week ago. Say you\u2019ve got a knob of ginger root looking just this side of the wrinkles on the Dos Equis guy. Say that head of garlic\u2019s been in the garlic keeper, um, like the garlic keeper\u2019s pottery spinner put it there. Time to make and freeze some herb bombs.<\/p>\n

    These you can use to finish a pan sauce for a steak; enrich a stir-fry towards the end; lay down an exclamation point in a bowl of soup; up the ante on fried rice; coat the pasta noodles with something extra; \u2026 You get the idea.<\/p>\n

    Add a small handful of blanched parsley leaves (and some spinach if you have it)\u2014blanching is key\u2014with a couple cloves of peeled garlic and a 1\/2-inch-square of peeled, chopped ginger to a food processor. Pulse and process, binding the pulp with an extra virgin olive oil (not water; EVOO holds all the flavors better in the freezer). You don\u2019t want a too-aggressive oil here, just one that has great \u201cundernotes\u201d of flavor such as any first-class Ligurian or Provencal EVOO.<\/p>\n

    Freeze in cubes or, better, splay flat in a sturdy plastic zipper bag\u2014and take out a smidge whenever you\u2019re after the bomb.<\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    One of the more common elements in our everyday cooking is the use of herbs. Yet, questions arise. And confusion is common. Which are better: fresh or dried? When to add either, early or later in the cooking? How best to store fragile herbs? And what\u2019s the proper exchange of dried for fresh? I offer […]<\/p>\n","protected":false},"author":2197,"featured_media":25060,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[6],"tags":[4799,9187,4415],"class_list":["post-25042","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy-living","tag-bill-st-john","tag-readysetco","tag-recipes"],"acf":[],"yoast_head":"\nCooking with fresh herbs, explained - UCHealth Today<\/title>\n<meta name=\"description\" content=\"To simplify cooking with fresh herbs, think of two families: those like oregano, rosemary and thyme and others such as basil, parsley and tarragon.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cooking with fresh herbs, explained\" \/>\n<meta property=\"og:description\" content=\"To simplify cooking with fresh herbs, think of two families: those like oregano, rosemary and thyme and others such as basil, parsley and tarragon.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/\" \/>\n<meta property=\"og:site_name\" content=\"UCHealth Today\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/uchealthorg\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-02T15:51:51+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-05-08T21:43:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2019\/06\/25193852\/Herb-tiny.jpg\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bill St. John, for UCHealth\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@uchealth\" \/>\n<meta name=\"twitter:site\" content=\"@uchealth\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bill St. John, for UCHealth\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/\"},\"author\":{\"name\":\"Bill St. John, for UCHealth\",\"@id\":\"https:\/\/www.uchealth.org\/today\/#\/schema\/person\/6fab47ae1c5b24834f25747358a6c8e3\"},\"headline\":\"Cooking with fresh herbs, explained\",\"datePublished\":\"2025-05-02T15:51:51+00:00\",\"dateModified\":\"2025-05-08T21:43:21+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/\"},\"wordCount\":831,\"publisher\":{\"@id\":\"https:\/\/www.uchealth.org\/today\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2019\/06\/25193852\/Herb-tiny.webp\",\"keywords\":[\"Bill St. John\",\"Ready. Set. CO\",\"Recipes\"],\"articleSection\":[\"Healthy living\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/\",\"url\":\"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/\",\"name\":\"Cooking with fresh herbs, explained - UCHealth Today\",\"isPartOf\":{\"@id\":\"https:\/\/www.uchealth.org\/today\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2019\/06\/25193852\/Herb-tiny.webp\",\"datePublished\":\"2025-05-02T15:51:51+00:00\",\"dateModified\":\"2025-05-08T21:43:21+00:00\",\"description\":\"To simplify cooking with fresh herbs, think of two families: those like oregano, rosemary and thyme and others such as basil, parsley and tarragon.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/#primaryimage\",\"url\":\"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2019\/06\/25193852\/Herb-tiny.webp\",\"contentUrl\":\"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2019\/06\/25193852\/Herb-tiny.webp\",\"width\":1200,\"height\":801,\"caption\":\"Cooking with fresh herbs is simpler than most people think. Photo: Getty Images.\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.uchealth.org\/today\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cooking with fresh herbs, explained\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.uchealth.org\/today\/#website\",\"url\":\"https:\/\/www.uchealth.org\/today\/\",\"name\":\"UCHealth Today\",\"description\":\"UCHealth Today\",\"publisher\":{\"@id\":\"https:\/\/www.uchealth.org\/today\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.uchealth.org\/today\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.uchealth.org\/today\/#organization\",\"name\":\"UCHealth\",\"url\":\"https:\/\/www.uchealth.org\/today\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.uchealth.org\/today\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2020\/04\/24135149\/UCHealth-square-logo-1000x1000-1.jpg\",\"contentUrl\":\"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2020\/04\/24135149\/UCHealth-square-logo-1000x1000-1.jpg\",\"width\":1000,\"height\":1000,\"caption\":\"UCHealth\"},\"image\":{\"@id\":\"https:\/\/www.uchealth.org\/today\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/uchealthorg\/\",\"https:\/\/x.com\/uchealth\",\"https:\/\/www.instagram.com\/uchealth\/\",\"https:\/\/www.linkedin.com\/school\/14839\/\",\"https:\/\/www.pinterest.com\/uchealthorg\/\",\"https:\/\/www.youtube.com\/channel\/UC41SJI79yjZIe96OajzN22g\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.uchealth.org\/today\/#\/schema\/person\/6fab47ae1c5b24834f25747358a6c8e3\",\"name\":\"Bill St. John, for UCHealth\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/secure.gravatar.com\/avatar\/f15541c88f3b19e0ec84fd2afc4e2b6d17fe91bf648ceaedbee9f1f59d1cda08?s=96&d=mm&r=g\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/f15541c88f3b19e0ec84fd2afc4e2b6d17fe91bf648ceaedbee9f1f59d1cda08?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/f15541c88f3b19e0ec84fd2afc4e2b6d17fe91bf648ceaedbee9f1f59d1cda08?s=96&d=mm&r=g\",\"caption\":\"Bill St. John, for UCHealth\"},\"description\":\"For more than 40 years, Bill St. John\u2019s specialties have been as varied as they are cultured. He writes and teaches about restaurants, wine, food & wine, the history of the cuisines of several countries (France, Italy, Spain, Belgium, and the USA), about religion and its nexus with food, culture, history, or philosophy, and on books, travel, food writing, op-ed, and language. Bill has lent (and lends) his subject matter expertise to such outlets as The Rocky Mountain News, The Denver Post, The Chicago Tribune, 5280 Magazine, and for various entities such as food markets, wine shops, schools & hospitals, and, for its brief life, Microsoft\u2019s sidewalk.com. In 2001 he was nominated for a James Beard Award in Journalism for his 12 years of writing for Wine & Spirits Magazine. Bill's experience also includes teaching at Regis University and the University of Chicago and in classrooms of his own devising; working as on-air talent with Denver's KCNC-TV, where he scripted and presented a travel & lifestyle program called \\\"Wine at 45\\\"; a one-week stint as a Trappist monk; and offering his shoulder as a headrest for Julia Child for 20 minutes. Bill has also visited 54 countries, 42 of the United States, and all 10 Canadian provinces.\",\"url\":\"https:\/\/www.uchealth.org\/today\/author\/bstjohn\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Cooking with fresh herbs, explained - UCHealth Today","description":"To simplify cooking with fresh herbs, think of two families: those like oregano, rosemary and thyme and others such as basil, parsley and tarragon.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/","og_locale":"en_US","og_type":"article","og_title":"Cooking with fresh herbs, explained","og_description":"To simplify cooking with fresh herbs, think of two families: those like oregano, rosemary and thyme and others such as basil, parsley and tarragon.","og_url":"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/","og_site_name":"UCHealth Today","article_publisher":"https:\/\/www.facebook.com\/uchealthorg\/","article_published_time":"2025-05-02T15:51:51+00:00","article_modified_time":"2025-05-08T21:43:21+00:00","og_image":[{"url":"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2019\/06\/25193852\/Herb-tiny.jpg","type":"image\/jpeg"}],"author":"Bill St. John, for UCHealth","twitter_card":"summary_large_image","twitter_creator":"@uchealth","twitter_site":"@uchealth","twitter_misc":{"Written by":"Bill St. John, for UCHealth","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/#article","isPartOf":{"@id":"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/"},"author":{"name":"Bill St. John, for UCHealth","@id":"https:\/\/www.uchealth.org\/today\/#\/schema\/person\/6fab47ae1c5b24834f25747358a6c8e3"},"headline":"Cooking with fresh herbs, explained","datePublished":"2025-05-02T15:51:51+00:00","dateModified":"2025-05-08T21:43:21+00:00","mainEntityOfPage":{"@id":"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/"},"wordCount":831,"publisher":{"@id":"https:\/\/www.uchealth.org\/today\/#organization"},"image":{"@id":"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/#primaryimage"},"thumbnailUrl":"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2019\/06\/25193852\/Herb-tiny.webp","keywords":["Bill St. John","Ready. Set. CO","Recipes"],"articleSection":["Healthy living"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/","url":"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/","name":"Cooking with fresh herbs, explained - UCHealth Today","isPartOf":{"@id":"https:\/\/www.uchealth.org\/today\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/#primaryimage"},"image":{"@id":"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/#primaryimage"},"thumbnailUrl":"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2019\/06\/25193852\/Herb-tiny.webp","datePublished":"2025-05-02T15:51:51+00:00","dateModified":"2025-05-08T21:43:21+00:00","description":"To simplify cooking with fresh herbs, think of two families: those like oregano, rosemary and thyme and others such as basil, parsley and tarragon.","breadcrumb":{"@id":"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/#primaryimage","url":"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2019\/06\/25193852\/Herb-tiny.webp","contentUrl":"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2019\/06\/25193852\/Herb-tiny.webp","width":1200,"height":801,"caption":"Cooking with fresh herbs is simpler than most people think. Photo: Getty Images."},{"@type":"BreadcrumbList","@id":"https:\/\/www.uchealth.org\/today\/cooking-with-fresh-herbs-explained\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.uchealth.org\/today\/"},{"@type":"ListItem","position":2,"name":"Cooking with fresh herbs, explained"}]},{"@type":"WebSite","@id":"https:\/\/www.uchealth.org\/today\/#website","url":"https:\/\/www.uchealth.org\/today\/","name":"UCHealth Today","description":"UCHealth Today","publisher":{"@id":"https:\/\/www.uchealth.org\/today\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.uchealth.org\/today\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.uchealth.org\/today\/#organization","name":"UCHealth","url":"https:\/\/www.uchealth.org\/today\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.uchealth.org\/today\/#\/schema\/logo\/image\/","url":"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2020\/04\/24135149\/UCHealth-square-logo-1000x1000-1.jpg","contentUrl":"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2020\/04\/24135149\/UCHealth-square-logo-1000x1000-1.jpg","width":1000,"height":1000,"caption":"UCHealth"},"image":{"@id":"https:\/\/www.uchealth.org\/today\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/uchealthorg\/","https:\/\/x.com\/uchealth","https:\/\/www.instagram.com\/uchealth\/","https:\/\/www.linkedin.com\/school\/14839\/","https:\/\/www.pinterest.com\/uchealthorg\/","https:\/\/www.youtube.com\/channel\/UC41SJI79yjZIe96OajzN22g"]},{"@type":"Person","@id":"https:\/\/www.uchealth.org\/today\/#\/schema\/person\/6fab47ae1c5b24834f25747358a6c8e3","name":"Bill St. John, for UCHealth","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/f15541c88f3b19e0ec84fd2afc4e2b6d17fe91bf648ceaedbee9f1f59d1cda08?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/f15541c88f3b19e0ec84fd2afc4e2b6d17fe91bf648ceaedbee9f1f59d1cda08?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/f15541c88f3b19e0ec84fd2afc4e2b6d17fe91bf648ceaedbee9f1f59d1cda08?s=96&d=mm&r=g","caption":"Bill St. John, for UCHealth"},"description":"For more than 40 years, Bill St. John\u2019s specialties have been as varied as they are cultured. He writes and teaches about restaurants, wine, food & wine, the history of the cuisines of several countries (France, Italy, Spain, Belgium, and the USA), about religion and its nexus with food, culture, history, or philosophy, and on books, travel, food writing, op-ed, and language. Bill has lent (and lends) his subject matter expertise to such outlets as The Rocky Mountain News, The Denver Post, The Chicago Tribune, 5280 Magazine, and for various entities such as food markets, wine shops, schools & hospitals, and, for its brief life, Microsoft\u2019s sidewalk.com. In 2001 he was nominated for a James Beard Award in Journalism for his 12 years of writing for Wine & Spirits Magazine. Bill's experience also includes teaching at Regis University and the University of Chicago and in classrooms of his own devising; working as on-air talent with Denver's KCNC-TV, where he scripted and presented a travel & lifestyle program called \"Wine at 45\"; a one-week stint as a Trappist monk; and offering his shoulder as a headrest for Julia Child for 20 minutes. Bill has also visited 54 countries, 42 of the United States, and all 10 Canadian provinces.","url":"https:\/\/www.uchealth.org\/today\/author\/bstjohn\/"}]}},"coauthors":[{"id":2197,"name":"Bill St. John, for UCHealth","link":"https:\/\/www.uchealth.org\/today\/author\/bstjohn\/"}],"_links":{"self":[{"href":"https:\/\/www.uchealth.org\/today\/wp-json\/wp\/v2\/posts\/25042","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.uchealth.org\/today\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.uchealth.org\/today\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.uchealth.org\/today\/wp-json\/wp\/v2\/users\/2197"}],"replies":[{"embeddable":true,"href":"https:\/\/www.uchealth.org\/today\/wp-json\/wp\/v2\/comments?post=25042"}],"version-history":[{"count":9,"href":"https:\/\/www.uchealth.org\/today\/wp-json\/wp\/v2\/posts\/25042\/revisions"}],"predecessor-version":[{"id":83099,"href":"https:\/\/www.uchealth.org\/today\/wp-json\/wp\/v2\/posts\/25042\/revisions\/83099"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.uchealth.org\/today\/wp-json\/wp\/v2\/media\/25060"}],"wp:attachment":[{"href":"https:\/\/www.uchealth.org\/today\/wp-json\/wp\/v2\/media?parent=25042"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.uchealth.org\/today\/wp-json\/wp\/v2\/categories?post=25042"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.uchealth.org\/today\/wp-json\/wp\/v2\/tags?post=25042"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}