Using and Storing
Herbs and Spices
Herbs and spices lend their own unique taste to any dish.
The aroma and flavor of each is different and creates a special touch to whatever they are added to.
Using herbs and spices can be a little overwhelming because of the variety and the taste differences. This easy guide will give you the basics on how to use herbs and spices to enhance your salad enjoyment.
The information is categorized by food item to make it easier to find exactly what you need to add to the recipe you are using.
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General Information:
* Definition of an Herb: The aromatic leaves of an annual or perennial plant that is grown in temperate climates.
* Definition of a Spice: The roots, bark, seeds or fruit of aromatic perennial plants that are normally grown in the tropics.
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Storing Herbs and Spices
** Keep all dried herbs and spices away from heat and tightly covered to preserve their freshness as long as possible.
** Dried herbs and spices will lose some of their flavor after a year so buy in quantities you think you will use within that time frame. You can always buy more if you run out and it will be fresh and flavorful.
** When buying store bought fresh herbs in leaf form, keep well chilled with the stem ends submerged in water in a glass with a plastic bag over the leafy portion and refrigerate. This will help to extend their freshness but you should buy them as close to the time that you will be using them to get the freshest and highest quality taste and appearance.
** Wash,dry and cut fresh herbs just prior to using and allow them time to flavor whatever dish you are making.
** For the best flavor, do not combine too many herbs or spices together in one dish. Keep it simple.
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Quantity Guidelines:
** A general guideline for quantities to use for fresh or dried herbs is: 1/4 tsp dried or 1 tbsp fresh herb for 4 servings and adjust according to your taste. Just as with salt, start with a little and add to your liking.
** Spices are purchased either whole (such as peppercorns or nutmeg) or ground into powder form and are potent flavor components. A general guideline for quantities to use for spices is: 1/4 tsp of the powdered form for 4 servings. Again, just as with herbs, adjust according to taste.
You want to enhance and lift the flavors of the food you are preparing rather than overpower with herbs and spices. Have fun and experiment. You will come up with some great flavor combinations in no time.
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Herb and Spice Usage by Food Item
Beans/Legumes:
Allspice, Chili Powder, Cilantro, Cumin, Garlic, Marjoram, Oregano, Rosemary, Sage, Savory, Tarragon and Thyme
Beef:
Basil, Chili Powder, Cilantro, Cumin, Garlic, Marjoram, Oregano, Paprika, Parsley, Pepper, Rosemary, Savory, Tarragon and Thyme
Cheese:
Basil, Caraway, Chives, Cilantro, Cumin, Dill, Garlic, Lemon Peel, Marjoram, Mint, Mustard, Nutmeg, Paprika, Parsley, Pepper, Sage, Tarragon and Thyme
Eggs:
Basil, Chili Powder, Chives, Cumin, Curry Powder, Dill, Ginger, Marjoram, Oregano, Paprika, Parsley, Pepper, Savory, Tarragon and Thyme
Fish:
Basil, Cayenne, Chili Powder, Chives, Cumin, Curry Powder, Dill, Fennel, Garlic, Ginger, Lemon Peel, Nutmeg, Oregano, Parsley, Rosemary, Sage and Tarragon
Fruits:
Allspice, Cardamom, Cinnamon, Ginger, Mint and Nutmeg
Grains:
Chives, Cumin, Curry Powder, Garlic, Sage and Tarragon
Ham:
Ground Clove, Ground Mustard
Potatoes:
Basil, Caraway Seeds, Chives, Cilantro, Curry Powder, Dill, Garlic, Mint, Oregano, Parsley, Rosemary, Tarragon and Thyme
Pork:
Caraway Seeds, Ground Clove, Dill, Fennel, Parsley, Pepper, Sage and Thyme
Poultry:
Curry Powder, Fennel, Ginger, Marjoram or Sweet Marjoram, Nutmeg, Paprika, Parsley, Pepper, Rosemary, Sage, Savory, Tarragon and Thyme
Vegetables:
- Asparagus: Basil, Chives, Dill, Nutmeg and Tarragon
- Beans (Green): Basil, Dill, Garlic, Marjoram, Rosemary, Savory and Tarragon
- Beans (Lima): Basil, Chives, Dill, Marjoram, Sage, Savory and Tarragon
- Beets: Caraway Seeds, Chives, Ginger and Horseradish
- Cruciferous Vegetables (Broccoli, Brussels Sprouts, Cabbage and Cauliflower): Basil, Caraway Seeds, Curry Powder, Garlic, Ginger, Marjoram, Oregano, Tarragon and Thyme
- Carrots: Caraway Seeds, Chives, Cumin, Ginger, Marjoram, Nutmeg, Tarragon and Thyme
- Corn: Chives, Cilantro, Cumin, Rosemary, Sage and Thyme
- Eggplant: Allspice, Garlic, Marjoram, Oregano and Sage
- Mushrooms: Basil, Chives, Dill, Garlic, Marjoram, Rosemary and Tarragon
- Peas: Chive, Dill, Marjoram, Oregano, Rosemary and Tarragon
- Peppers (Sweet): Basil, Chives, Cilantro, Garlic, Parsley, Marjoram, Oregano and Thyme
- Spinach: Garlic, Nutmeg and Tarragon
- Squash (Summer): Basil, Chives, Cilantro, Dill, Garlic, Ginger, Oregano, Rosemary and Tarragon
- Squash (Winter): Allspice, Cinnamon, Curry Powder, Ginger and Nutmeg
- Sweet Potatoes: Allspice, Cinnamon, Ginger and Nutmeg
- Tomatoes: Basil, Chives, Cilantro, Dill, Garlic, Marjoram, Oregano, Rosemary, Sage, Savory, Tarragon and Thyme
- Turnips: Allspice, Cinnamon, Ginger and Nutmeg
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