The secret to any delicious meal is in the right herbs and spices seasoning.
Spices are far more than salt and pepper. Know your spices and know what spice will add an unexpected burst of flavor such as, sweet, spicy, warm, hot or even cool taste. Which ones should be added to vegetables, meats or ones meant to be used as garnish.
Growing your own herbs and spices can be a very rewarding experience as they are a great way to save money, lots of them offer soothing aromas and are pretty to see and smell while sitting outside.
Below you will learn which herb or spice goes best with poultry, lamb, fish, roast, vegetables, dressing and even drinks.
Basil – Sweet, warm flavor with an aromatic odor. Use whole or ground. Good with lamb, fish, roast, stews, ground beef, vegetables, dressings, and omelets.
Bay Leaves – Pungent flavor. Use whole leaf but remove before serving. Good in vegetables dishes, seafood, stews and pickles
Caraway – Spicy taste and aromatic smell. Use in cakes, breads, soups, cheese and sauerkraut.
Chives – Sweet, mild flavor like that of an onion. Excellent in salads, fish, soups and potatoes.
Cilantro – Use fresh. Excellent in salads, fish, chicken, rice, beans and Mexican dishes.
Curry Powder – Herbs and Spices are combined to proper proportions to give a distinct flavor to meat, poultry, fish and vegetables.
Dill – Both seeds and leaves are flavorful. Leaves may be used as a garnish or cooked with fish, soup, dressings, potatoes and beans. Leaves or the whole plant may be used to flavor pickles.
Fennel – Sweet, hot flavor. Both seeds and leaves are used. Use in small quantities in pies and baked goods. Leaves can be boiled with fish.
Ginger – A pungent root, this aromatic spice is sold fresh, dried or ground. Use in pickles, preserves, cakes, cookies, soups and meat dishes.
Marjoram – May be used both dried or green. Use to flavor fish, poultry, omelets, lamb, stew, stuffing and tomato juice.
Mint – Aromatic with a cool flavor. Excellent in beverages, fish, lamb, cheese, soup, peas, carrots, and fruit desserts.
Oregano – Strong, aromatic odor. Use whole or ground in tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry and vegetables.
Paprika – A bright red pepper, this spice is used in meat, vegetables and soups or as a garnish for potatoes, salads or eggs.
Parsley – Best when used fresh, but can be used dried as a garnish or as a seasoning. Try in fish, omelets, soup, meat, stuffing and mixed greens.
Rosemary – Very aromatic. Can be used fresh or dried. Season fish, stuffing, beef, lamb, poultry, onions, eggs, bread and potatoes. Great in dressings.
Saffron – Orange-yellow in color, this spice flavors or colors foods. Use in soup, chicken, rice and breads.
Sage – Use fresh or dried. The flowers are sometimes used in salads. May be used in tomato juice, fish, omelets, beef, poultry, stuffing, cheese spreads and breads.
Tarragon – Leaves have a pungent, hot taste. Use to flavor sauces, salads, fish, poultry, tomatoes, eggs, green beans, carrots and dressing.
Thyme – Sprinkle leaves on fish or poultry before broiling or baking. Throw a few sprigs directly on coals shortly before meat is finished grilling.