Fresh herbs
are the very best. Unless
you grow your own, you can almost always find them in the grocery
stores, but don't buy more than you can use up within a few days. If you
do need to store fresh herbs, warp them up in damp paper towels inside
plastic bags, and they will keep in the refrigerator for about five
days.
Parsley and basil, which are sold in little bouquets, can be put stem
down in a glass jar with enough cold water to cover about an inch of the
stems. Put a plastic bag over the top, and fasten with a rubber band; or
use a jar with a screw top. Be sure to change the water every two to
three days. When you are ready to use the herbs, blot them dry and snip
them into small pieces.
When you cook with fresh herbs, add them toward the end of the
cooking process so that their flavor is not lost.
Dried herbs and spices will obviously
keep longer and can be added sooner in the cooking process because their
flavor is more intense. Just be careful not to use too much of the
seasoning. In order to keep dried herb from losing their flavor and
aroma, they should be stored air-tight and not exposed to extreme heat
or light. In general, you should not keep them more than six months, but
if this is unrealistic, refrigerate them as soon as you buy them. This
is especially true for spice blends like chili and curry powder. Marking
them with a purchase date may help you to keep track of what's old and
new.
Here's a list of common herbs and
spices that can help to jazz up your
food:
Basil
Essential to Italian cooking, this herb blends well with tomatoes and
garlic. It complements meat, poultry, shellfish and many vegetables. The
leaves can be used as a flavorful salad ingredient.
Bay leaf
Usually sold dry as a powder, the brittle leaves are also
available. If you use the whole leaves, be sure to add them at the
beginning of the cooking process so they can release their flavor.
Remove before serving. Add bay leaf to soups and stews, and tomato and
other sauces
Caraway
Most commonly used in bread, but also good in main dishes and salads.
Try caraway in potato salad and coleslaw, cucumber salad and meat loaf,
or sprinkled over cooked noodles.
Cardamom
Both Scandinavian and Indian cuisines rely heavily on this warm, sweet
spice. It's excellent with fruit, gingerbread and Swedish meatballs.
Goes well with rise and sweet vegetables, such as winter squash, pumpkin
and sweet potatoes.
Cayenne
A hot red pepper made from grinding up red chilies, cayenne is
frequently used in Mexican, Indian, Chinese and Cajun recipes plus all
kinds of marinades and barbecue sauces. A little bit of this goes a very
long way, so be careful.
Celery seed
A mild flavor, which is pleasant in split-pea soup, fish chowders,
tomato sauces and soups, hot or cold potato dishes, and poultry
stuffing.
Cilantro (coriander leaf, also known as
Chinese parsley)
Very pungent and often an acquired taste for cooks and diners alike,
cilantro is widely used in Mexican, Indian and Chinese cooking, and is
usually available fresh.
Coriander seed
Tastes quite different from cilantro. It is pungently spicy, yet sweet
and slightly fruity. Often used in curries, Middle Eastern and
Mediterranean dishes, as well as baked goods. Great in soup, salad
dressing and meats.
Cumin
This is a component of chili powder and curry powder. Commonly used in
Mexican, Middle Eastern and Indian dishes, and is a delicious complement
to beef and lamb, cooked carrots, cabbage, chick-peas, lentils and other
legumes.
Dill seed
Good in salad dressings, sauces and marinades. Excellent with fish and
in cucumber, carrot, cabbage and in potato salads.
Fennel seed
Has a mild licorice flavor that works well with fish, shellfish, potato
salad and baked goods.
Mace
The dried outer covering of the nutmeg berry, but with a slightly
stronger flavor. Use it as you would use nutmeg.
Marjoram
Like oregano, but more delicate. Delicious in tomato sauce, with cooked
legumes, squash, potatoes, fish and most meats.
Oregano
A traditional Italian flavoring also used in Greek and Mexican dishes.
An excellent addition to most cooked vegetables, soups, salad dressings
and sauces. Great on grilled fish and poultry.
Pepper
A common spice that comes in many varieties. Grind it fresh from
peppercorns, and use it on just about anything.
Summer savory
A slightly peppery herb that works well on just about all vegetables,
meats, poultry and fish. Put it on top of homemade garlic bread before
heating under the broiler.
Tarragon
A strong herb that can become over whelming, so use it sparingly in
sauce, soups, meat and vegetables. It has a slightly licorice taste.
Thyme
A versatile herb that is essential in Creole recipes. Use it on
vegetables, in soups and sauces, and on various meats and poultry.
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