1. Herbs and Spices
Some herbs are also available pickled. The flavor of a pickled herb is weaker than that of a dried one.
Freeze-dried herbs are also available and should be used in the same manner as a standard dried herb.

2. Section Objectives
Upon completing this section, you should be able to:
Identify and use common herbs and spices

3. Herbs and Spices Herbs: Leaves, stems, and flowers of aromatic plants
Fresh: More aromatic; cleaner flavor
Dried: Stronger, but often harsher flavor; less expensive; crumbling lightly before use will release oils
Some herbs are also available pickled. The flavor of a pickle herb is weaker than dried.
Freeze-dried herbs are also available and should be used in the same manner as a standard dried herb.

4. Using herbs Fresh herbs Dried Herbs
Ready to eat foods-add as early as possible to allow the flavor to be released
Cooked foods-add toward the end to prevent bitter flavors and burnt looking herbs
Ready to eat foods-early in the cooking process
Cooked foods-early in the cooking process
If the recipe calls for fresh and you are using dried you need to ½ the amount.

5. Herbs and Spices—continued
Herbs and spices contribute unique, distinctive flavors and aromas to a dish
Examples include:
Mint: Clean, slightly peppery, and fresh aroma
Rosemary: Hints of lemon and pine, strong, and camphor-like aroma
Oregano: Peppery flavor, distinctive, and pungent aroma
Coriander: Hints of lemon, sage, caraway, and mild aroma

6. Most Commonly Used Herbs and Spices
Basil
Bay leaves
Chives
Cilantro
Dill
Marjoram
Mint
Oregano
Parsley
Rosemary
Sage
Tarragon
Thyme
Basil—Aromatic leaf and a member of the mint family. It has a slightly peppery flavor.
Bay leaves—From the laurel tree. They have a flavor reminiscent of sassafras.
Chives—Fine, hollow tops of a very small, mild onion.
Cilantro—Light-green aromatic leaf with a flavor similar to but far more pungent than parsley. The seeds of the plant are the spice coriander.
Dill—Fine, feathery leaf that has the distinctive flavor and aroma associated with dill pickles. The dill seed is also used and gives a stronger flavor.
Marjoram—Gray-green leaf from the mint family with a flavor similar to oregano but milder.
Mint—Leaf with a clean, slightly peppery flavor and fresh aroma. Peppermint and spearmint are the most common.
Allspice—Small, brown berry with a flavor that is a combination of cinnamon, clove, and nutmeg.
Caraway—Dark brown, curved seed that has a peppery, nutty, anise-like flavor.
Cayenne—Dried, thin, short chile pepper. It has a bright red color and thin skin and is normally ground.

7. Herbs and Spices—continued
Spices: Bark, root, seeds, buds, or berries of aromatic plants
Dried
Whole
Retain flavor and oils longer
Added early in cooking process to allow for release of flavor
Ground
Lose flavor and oils more rapidly
Diffuse flavor into dish more quickly

8. Most Commonly Used Herbs and Spices—continued
Allspice
Caraway
Cayenne
Cinnamon
Clove
Cumin
Fennel
Ginger
Mustard seed
Nutmeg
Paprika
Peppercorn
Vanilla bean
Oregano—Pungent leaf that has a peppery flavor, distinctive, aroma.
Parsley—Green leaf, curly or flat, with a mild sweet flavor.
Rosemary—Light-green leaf that resembles a pine needle. Its flavor has hints of lemon and pine, and it has a strong, camphor-like aroma.
Sage—Fuzzy, gray-green oblong leaf that has a pungent aroma and a distinctive slightly bitter, musty, mint flavor.
Tarragon—Delicate, small, oblong leaf with a flavor that is a combination of mint and anise.
Thyme—Tiny, brownish-green leaf that has a slightly lemon flavor and aroma.
Ginger—Light-brown knobby root with a scaly skin with ivory to green flesh. It has a peppery, hot, sweet flavor with hints of lemon and rosemary and a pungent aroma.
Mustard seed—Very pungent seed that varies in color from white to yellow to brown to black. The seeds have a bitter flavor and little aroma. They generally are ground. As the color of the seed darkens, the strength of the flavor and spice increases.
Nutmeg—Sweet and aromatic kernel of the nutmeg fruit. It is used ground. The lacy outer covering of the seed is called mace and also ground and used as a spice. It has a milder nutmeg-like flavor.