​”Notes on the Use of Dried Herbs to Accompany Herb Chart” by Helen Clark Phillips is a concise educational pamphlet published by the United States Extension Service in 1941. This work serves as a practical guide for homemakers and culinary enthusiasts, focusing on the application of dried herbs in everyday cooking. It complements the “Herb Chart,” providing detailed instructions on how to incorporate dried herbs into various dishes, thereby enhancing flavor and preserving the nutritional benefits of herbs.​

The pamphlet emphasizes the advantages of using dried herbs, such as their extended shelf life and concentrated flavors. Phillips offers insights into the proper storage and handling of dried herbs to maintain their potency and prevent spoilage. She also discusses the appropriate quantities to use, ensuring that the intensity of dried herbs complements the overall taste of the dish without overpowering other ingredients.​

Additionally, the pamphlet provides guidance on pairing specific dried herbs with different types of foods. For instance, it suggests using thyme and rosemary for meats, basil and oregano for tomato-based dishes, and mint for desserts and beverages. This practical advice enables cooks to experiment with flavors and create balanced, aromatic meals.​

Phillips’ work is a valuable resource for those interested in maximizing the use of dried herbs in cooking. Its straightforward approach and practical tips make it accessible to both novice and experienced cooks, promoting a deeper appreciation for the art of herb-based culinary enhancement.