- Buy herb and spices in small quantities and make sure they are stored in tight containers to keep the flavors. They have the volatile flavors that are lost if kept too long, the longest is six months.
- Cutting, crushing, or mincing fresh herbs are good to bring out the volatile oils and true flavors.
- Experiment with herb and spices until you learn what is good and what is not to your cooking needs.
Herbs – bay leaf, basil, chives,marjoram, mint, parsley, rosemary, sage, savory, and thyme.
Spices – cinnamon, cloves, curry, ginger, dry mustard, nutmeg, paprika and pepper.
Other flavoring – almond, lemon, maple, orange, peppermint and vanilla.
Here are some recommendations for cooking meat, fish, eggs, and vegetables with herbs and spices:
Lamb – curry,garlic,mint,onion,oregano,parsley,rosemary,thyme,mint jelly
Beef – bay leaf,lemon juice, marjoram, dry mustard, mushrooms,nutmeg,onion,green pepper,thyme
Veal –bay leaf,curry,dill seed,ginger,marjoram,oregano,summer savory
Fish – bay leaf,curry,dill,garlic,mustard,onion,paprika,pepper
Eggs – basil,chives,curry,parsley,green pepper,rosemary,diced tomato
Potatoes – chives,onion,parsley,green pepper
Sweet Potatoes – cinnamon,nutmeg,brown sugar
Squash – basil,ginger,mace,onion,oregano