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Your Guide to Herbs & Spices
 Imagine
food without spices? It would taste really bland! But overdoing the spices
isn't good either. Seasoning with herbs and spices means complimenting
your dishes, not overwhelming the favour of the food.
I have included useful tips on how to use your favourite herbs and spices,
how to store them so they stay fresh and if you have a garden and love
growing your own herbs - when to pick and how to dry them.
If you are interested in a particular herb or spice and would like to
find out more, please use the Herb & Spice Finder below.
If you have any comments regarding the information provided, please let
me know.
How
to Use Herbs & Spices?
Cooking spices for too long may result in too strong flavours.
For long-cooking dishes, such as soups and stews, try adding your herbs
and spices an hour or less before serving. For best results try crushing
the herbs before adding to your dish.
For shorter cooking dishes try adding dry spices earlier in cooking. Fresh
spices and herbs should be added towards the end of cooking.
Unless the recipe specifically calls for it, don't use more than three
herbs and spices in any one dish. Some Indian Recipes are an exception
to the rule, as they often calls for 10 or more different spices in one
curry dish. Unless it is a curry, you are planning of cooking
:-)
Try replacing herbs and spices called for in recipes with something different
such as Marjoram instead of Oregano, Savory instead of Thyme, Cilantro,
instead of Parsley, Anise seed instead of Fennel. Mixing herbs and spices
will provide you with a new art in food preparation by allowing you to
create a variety of exciting seasoned dishes.
I do this all the time! Simply because I am not well organised in stocking
my cupboard, very often I find I don't have all ingredients I need. Now,
I love not having the ingredients I need, because I can experiment again.
By following these simple tips on using your herbs and spices, you may
just create a recipe that will be one of a kind and enjoyed by everyone.
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 Storing
Herbs & Spices
-
Store spices in a cool, dark place. Heat, humidity and excessive
light will result in the dry herbs and spices losing their favour
more quickly.
-
A good way to store herbs and spices are small glass or plastic airtight
containers.
-
If stored properly, dried herbs and ground spices will retain their
favours for a year.
-
Whole spices may last for 3 to 5 years.
-
For best results grind whole spices in a grinder or mortar & pestle.
If you want to enhance the whole spice favour, try roasting the whole
spice in a dry skillet over a medium heat, being careful not to burn
them.
-
To keep larger quantities of herbs and spices fresh, store them
in tightly sealed containers in the freezer.
-
Do not store dry herbs and spices near any humid source, such as
sinks, dishwashers, kettles, coffee makers, on countertops, near stoves
and microwaves.
-
Avoid storing dry herbs and spices inside the refrigerator due to
the high humid environment.
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Drying & Harvesting Herbs
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Try drying herbs on racks, slats or upside down by their stems.
-
For best drying, place your herbs in a well ventilated, dry, cool
environment. Ensure that you have plenty of air space and turn every
few days.
-
Another alternative to drying is using the microwave by laying the
herbs out on absorbent paper cooking on low for 3 minutes. Please
check your microwave manual for warnings against drying herbs!
-
A dehydrator is also another option.
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The best time to pick the leaves or flower buds is when they start
to unfurl.
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Try to harvest your herbs shortly after the morning sun as the herbs
are most potent then. Seeds must be collected when they turn brown
and brittle.
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Never pick herbs in wet or humid conditions.
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