Many people eat popcorn for its health benefits. It is naturally nutritious, high in fiber, low in calories, and contains no sodium. It is sugar-free and fat-free. However, adding ingredients such as sugar, butter or salt to popcorn makes it not so healthy.

In Europe and America, popcorn served with butter and salt is common in movie theaters. Sugar-flavored popcorn is enjoyed in the commercially-produced Cracker Jacks or in homemade popcorn balls made around Halloween time.

Kettle corn, a familiar sight at craft shows or festivals, is a variation of normal popcorn that is cooked with sugar and salt in a large copper kettle.

Some people want the maximum health benefits of popcorn so they use a low-fat method of preparation such as by air-popping or use a minimal amount of oil. But, they would like more taste. We have found many ways to add flavor with herbs and spices so that the popcorn doesnít need anything else such as butter or salt.

The Herb Companion magazine (November) gives several recipes for herb blends that add flavor when sprinkled on popcorn: MIXED HERB BLEND — 1/2 c. Parmesan, 2 TB dried oregano, 1 TB each of dried thyme, sage, garlic powder. PESTO BLEND — 1/2 c. Parmesan, 1/2 c. chopped pine nuts, 2 TB dried basil, 1 TB dried parsley, one and one half teaspoons garlic powder.

HOT AND SPICY BLEND — 4 t. dried sage, 1 t. cayenne pepper, 2 teaspoons each of ground cumin, paprika and onion powder.

Mix the dried ingredients in a small bowl and transfer them to an airtight jar. Sprinkle desired amount on popcorn. For those not watching calories, some melted butter or margarine may be poured on the popped corn so that the dry blends will stick better. The prepared blend can be stored up to four months if it does not have cheese. If it has cheese, store it in the refrigerator.

We have found many other dried ingredients that can enhance the flavor of popcorn. The amounts can be adjusted according to personal taste:

Italian Blend — Parmesan, oregano, cayenne, garlic and a little salt

Cajun Blend — Paprika, onion powder, garlic powder, cayenne and lemon pepper

Tex-Mix Blend — Chili powder, paprika, cumin

Dilly Lemon Blend — Dillweed and lemon zest

Bombay Blend — Curry powder, toasted coconut, raisins and almonds

Cinnamon Blend — Nuts, cinnamon and maple sugar

When we pop corn, we sometimes find kernels at the bottom of the pan, known in the popcorn industry as “Old Maids,” that failed to pop like the other kernels. There are two explanations for this. Some unpopped kernels have dried out and do not have enough moisture to create enough steam for the explosion. Another explanation is that the unpopped kernels may have a broken outer hull.

Popcorn will keep for several years in sealed containers with the correct amount of moisture. A lot of people do not know that popcorn kernels can be tested to see if enough moisture is present by adding a little bit of water to a sealed quart of kernels, letting it set overnight, then test-pop it later. You can keep adjusting the amount of moisture and dryness until the corn pops well. When it pops just right, seal the jar and store it in a cabinet or on a shelf — not in the refrigerator.

Jean Merrell and her husband, Paul, are local gardeners who grow herbs and vegetables organically.