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From its dawn, mankind has sought herbs and spices to flavor food and to cure ills. Ancient travelers brought them back from foreign lands. Given the long and treacherous journey, imported spices and herbs were costly, beyond the reach of the common man. Some spices were often used as currency: 3,000 pounds of peppercorns, the…
Continue reading “FOOD FACTS: The Difference Between Herbs & Spices”
Today is Herbs & Spices Day, the day to expand your repertoire beyond the familiar garlic, oregano and paprika. • Check out the fresh herbs in the produce section of your market, and make dinner tonight with something new. You can season dishes or snip herbs into your salad. • Browse the spice racks and…
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There’s a science to using fresh herbs. You have to know what category they fall into: delicate or hearty. This refers not to the flavor, but to the sturdiness of the plant and thus its durability in cooking. Delicate herbs (basil, chives, cilantro, dill and parsley, for example) are generally chopped, snipped, or torn and…
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When you buy fresh herbs, they’ll last longer if you keep them hydrated. You can buy an “herb keeper” like the one in the photo, but you don’t need one. It’s simple to create a makeshift herb hydrator: 1. If the herbs have roots, place them in a glass of water covered with a plastic…
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Three varieties of sage: tricolor, pineapple sage (it smells like pineapple) and golden sage, available from WhiteflowerFram.com. Sage is a spice that most people buy during the holiday season, to season turkey, goose or duck. But it’s more than a holiday stuffing (or a sausage stuffing). Think of sage to season beans, in cheese recipes,…
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