2. Herbs & Spices Section 16-2

3. ©2002 Glencoe/McGraw-Hill, Culinary Essentials Herbs Leaves and stems of plants grown in mild climates. Used: Fresh or dried; fresh herbs are half as strong as dried ones. See pages 365-367.

4. Section 16-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Spices Obtained from bark, buds, fruit, roots, seeds, or stems of plants and trees. Used: in dried form. Available: whole or ground. See pages 369-371.

5. Section 16-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Using Herbs Cold Foods: Add several hours before serving. Hot Foods: Add fresh herbs at the end of cooking time; add dried herbs at the beginning of cooking time.

6. Section 16-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Using Herbs (continued) Sachet: Place herbs in cheesecloth, tie with twine and attach to pot handle. Bouquet Garni: Tie fresh herbs and vegetables in a bundle.

7. Section 16-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Storing Herbs Fresh: Wrap loosely in a damp cloth and refrigerate. Dried: Airtight containers in a cool, dark, dry place.

8. Section 16-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Using Spices Whole Spices: need more cooking time than ground spices. Cold Food: Add any form to cold food several hours before serving.

9. Section 16-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Storing Spices Store in airtight containers away from direct sunlight. Store in a cool, dry place at temperatures of 50º-70ºF.