Herbs and spices add complexity and wonderful flavor to our foods, here is our herb and spice reference sheet with photos, suggested uses and information. Interested in growing your own herbs? Check out our how to grow your own herb garden article and our helpful suggestions for cooking with herbs and spices.

Tips for cooking with herbs and spices

In general, the weaker the flavor of the main staple item, the lower the level of added seasoning required to achieve a satisfactory balance of flavor in the end product.

Proportionally speaking, dried herbs are stronger than fresh, and powdered herbs are stronger than crumbled. A useful formula is 1\4 tsp. powdered herbs = 3\4 to 1 tsp. crumbled = 2 tsp. fresh

Leaves should be cut very fine because the more cut surface exposed, the more flavor will be absorbed.

A mortar and pestle can be kept in the kitchen to powder dry herbs or crush fresh herbs when needed.

Scissors are often the best utensil for cutting fresh herbs.

Be conservative in the amount of an herb used until you are familiar with its strength. The aromatic oils can be strong and objectionable if too much is used.

The flavoring of herbs is lost by extended cooking. Add herbs to soups and stews about 45 minutes before completing the cooking. But for cold foods ( such as dips, cheese, vegetables, dressings or butters ) herbs should be added several hours or overnight before serving.

For casseroles or hot sauces, add finely chopped herbs or dried herbs directly to the mixture.

Dried herbs should be stored in plastic bags, boxes, tins or glass jars. Keep the containers out of the direct sunlight ( because that will bleach their color and reduce their strength ), and do not place them too close to the stove.