Herbs are easily grown in a windowsill or herb garden. You can also buy them by mail or from the grocery, co‑op or farmer’s market. Regardless, you’ll find that all herbs have a distinctive aroma, flavor and texture.
Storing & Cooking with Herbs
* Chopped fresh herbs can be easily substituted for dried herbs in a recipe (just triple the amount if using fresh).
* Pesto is a favorite herbal blend, and ever so easy to make. Combine fresh basil, olive oil, garlic and parmesan cheese in a food processor for a delicious pasta or seafood topping.
* Experiment with individual herbs and combinations of herbs—you’ll learn what you like and find that with the accent on herbal flavor, you’ll actually desire less fat in recipes. Taste and smell the leaves—some herbs have bolder flavors than others.
* Ready to store fresh herbs? Wrap stems in a damp paper towel, place herbs in a plastic bag and refrigerate.
* Basil, parsley and cilantro can be kept fresh for up to a week in a refrigerated container of water (about two inches). Place a plastic bag over the herbs and hold in place with a rubber band around the neck of the jar. Basil should stand at room temperature first before refrigerating, as leaves may blacken.
* Snip herbs with kitchen scissors for a simple garnish.
* After measuring dried herbs, crumble in your hand to release their flavor before adding to your recipe.
* Whole herbs will keep for up to one year and ground herbs for up to six months (flavors will weaken over time). Refrigerate chili powder, ground red cayenne pepper and paprika to retain color and flavor.
* See our Charts and Reference Guides for detailed herb, spice, seed and seasoning blend charts. Toasting, Blending & Storing Spices and Seeds Spices are the seeds, shells, buds, fruit or flower parts, bark or roots of plants that grow in the tropical regions of the world. Use spices in small amounts —their flavors are highly concentrated.
* Toasting spices and seeds, such as cumin, coriander, fennel seed, cardamom, cloves, cinnamon sticks and mustard seed, intensifies flavor. To toast spices and seeds:
1. Spread a thin layer of spice or seed in a (dry) skillet. Shake or stir over low heat, watching carefully so spices don't burn.
2. When the aroma strengthens, remove skillet from the heat and pour out spice or seeds onto a plate for cooling.
3. Store cooled toasted spices or seeds in an air-tight container.
* Want to crush or blend spices? Use a mortar and pestle, spice grinder or small electric grinder.
* Store spices in airtight containers away from direct light and heat.
Whole spices can be kept up to one year in an airtight container; ground spices have a shorter shelf-life of about six months. Flavor deteriorates with time.
Cooking with Dry Seasonings & Rubs
Dry seasonings are concentrated blends of dried herbs and spices that flavor the outside of a food as it cooks. Rubs are concentrated applications of seasoning blends rubbed into the surface of meats. You’ll find seasonings and rubs in sweet or savory (non-sweet) combinations.
* Rubs give food more flavor than a mere sprinkling of seasoning. To apply a rub, start by moistening poultry, meat or vegetables with a little vegetable oil, olive oil or water. Rub the dried seasoning onto the surface before cooking.
* Store dry seasoning blends tightly covered in a cool, dry place for up to 6 months.
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