The purpose of this glossary is to describe many different herbs and spices to you in hopes that you will be inspired to try new flavors and recipes!
Herbs are the aromatic leaves of plants that do not have woody stems. They are generally from plants which loose their leaves annually.
Spices are seasonings obtained from the seeds, roots, stems, bark, buds, flower parts, etc. of various plants and trees.
Storage Tips: Herbs and Spices should be stored in air tight containers in a cool, dark place. Generally they are only good for up to six months.
I only have dried herbs, what should I do? While you wouldn’t want to substitute dried basil in a pesto, in most cases you can replace fresh herbs with dried and vice versa. To get the most flavor out of your dried herbs, crumble them between your fingers or grind them in a coffee grinder before adding to a recipe.
The ratio of dried herbs to fresh herbs is 1 teaspoon dried to 1 tablespoon fresh.
What spices and/or herbs should I use with (fill in the blank) ? Here is a short guide that you may refer to when experimenting with or creating your own new recipes! The herbs and spices listed by each dish are thought to enhance their natural flavors.
Beef: Basil, cayenne pepper, chili powder, cilantro, coriander, dill, sage, and thyme.
Pork: Basil, chervil, chives, cilantro, dill, mint, rosemary, sage, and thyme.
Poultry: Basil, cilantro, cumin, lemon grass, lemon peel, rosemary, sage, and thyme.
Fish & Shellfish: Chives, cilantro, coriander, dill, lemon peel, parsley, and thyme.
Breads & Cakes: All-spice, anise seed, chives, cinnamon, cumin, dill, ginger, nutmeg, and orange peel.
Eggs: Celery seed, chervil, chili powder, chives, coriander, dill, parsley, and thyme.
Salads: Basil, chives, cilantro, cumin, dill, mint, parsley, tarragon, and thyme.
Soups: Basil, bay leaves, bouquet garni, chili powder, chives, cilantro, cumin, fennel seed, lovage, marjoram, savory, and thyme.
Vegetables: Basil, borage, caraway seed, marjoram, nutmeg, parsley, sesame seed, and thyme.
CLICK HERE FOR A GLOSSARY OF HERBS AND SPICES.
To extend the life of your fresh herbs, place herbs in a glass with their stems submerged in water. Keep refrigerated and change the water everyday for best results.
What is the best way for me to prepare fresh herbs? After thoroughly washing, blot the herbs dry with a towel. The herbs do not have to be completely dry to use them. Pick leaves off stems and chop to desired texture or use as garnish. Stems can be used to flavor stocks and soups but aren’t great to eat.
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