- Avoid overwhelming a dish with too many seasonings, and never use two very strong herbs together. Instead, season with one strong flavor, and one milder flavor to complement the food.
- When cooking, add dried herbs early in the process, but use fresh herbs at the end for optimum flavor.
- Add herbs and spices to cold dishes several hours before serving to allow the flavors to blend.
- Fresh leaves should be chopped very finely. Exposing a greater number of surface cuts will allow the food to absorb more of the herb’s flavor.
- When necessary, a mortar and pestle can be kept in the kitchen to powder dry herbs.
- If doubling a recipe, you may not need to double the herbs. Use just 50% more.
- Dry herbs and spices carry more flavor than fresh. Use this guide when following a recipe: ¼ teaspoon powder = ¾ teaspoon dried = 2 teaspoons fresh
Proper storage is essential to retaining the flavor of herbs and spices.
- Dried herbs and spices should be kept in a cool, dry, and dark place. Storing right next to the stove, although convenient for cooking, is not the best location, because heat, air, and bright light destroy flavor.
- Store dry herbs and spices in tightly covered containers.
- Date dry herbs and spices when you buy them. Try to use them within one year.
- If you can’t smell the aroma of an herb when you rub it between your fingers, then it is time for a new supply.
- Treat fresh herbs like a bouquet of flowers: Snip the stems, stand the herbs in a glass of water, and refrigerate.
- To increase shelf life, freeze or dry fresh herbs. To freeze fresh herbs, wash and pat dry. Remove the leaves from the stems and store the leaves in a freezer bag. They can also be chopped and frozen in ice cube trays and then stored in a freezer bag.
| Basil | Italian foods (especially tomatoes, pasta, chicken, fish and shellfish) |
| Bay leaf | Bean or meat stews and soups |
| Caraway | Cooked vegetables such as beets, cabbage, carrots, potatoes, turnips and winter squash |
| Chervil | French cuisine, fish, shellfish, chicken, peas, green beans, tomatoes and salad greens |
| Chili powder | Bean or meat stews and soups |
| Chives | Sauces, soups, baked potatoes, salads, omelets, pasta, seafood and meat |
| Cilantro | Mexican, Latin American and Asian cuisine; Rice, beans, fish, shellfish, poultry, vegetables, salsas and salads |
| Cumin | Curried vegetables, poultry, fish and beans |
| Curry | Indian or southeast Asian cuisine; Lamb or meat-based dishes and soups |
| Dill (fresh) | Seafood, chicken, yogurt, cucumbers, green beans, tomatoes, potatoes and beets |
| Dill (seeds) | Rice and fish dishes |
| Ginger (dried) | Rick, chicken and marinades |
| Mace | Baked goods, fruit dishes, carrots, broccoli, brussels sprouts and cauliflower |
| Marjoram | Tomato-based dishes, fish, meat, poultry, eggs and vegetables |
| Oregano | Italian and Greek cuisine; Meat and poultry dishes |
| Paprika | Spanish dishes, potatoes, soups, stews, baked fish and salad dressings |
| Rosemary | Mushrooms, roasted potatoes, stuffing, ripe melon, poultry and meats (especially grilled) |
| Sage | Poultry stuffing, chicken, duck, pork, eggplant, and bean stews and soups |
| Tarragon | Chicken, veal, fish, shellfish, eggs, salad dressings, tomatoes, mushrooms and carrots |
| Thyme | Fish, shellfish, poultry, tomatoes, beans, eggplant, mushrooms, potatoes, and summer squash |
| Tumeric | Indian cuisine; Adds color and taste to potatoes and light-colored vegetables |
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