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Herbs and Spices 101Posted on Wednesday 21 March 2007 at 9:39 AM in In The Kitchen - Post CommentWhen we moved into this house a couple years ago I was so excited to finally have a yard that I could put a garden in. I've had gardens in the past, I can grow the basics like peppers and tomatoes. But the one thing I've always wanted was a nice herb garden. I love the thought of cooking with fresh herbs and even drying them myself. When we moved in, there was a small section in the back yard that looked like a previous garden. It was pretty much grown over, but in it was chives. I planted several more herbs, but the only thing that came back was the chives. Last year I planted rosemary, sage, thyme, oregano and lavendar and I'm hoping that something survives the winter! I'm not sure I mulched them adequately. I should probably have wintered them indoors. I'll find out. My Garden Last Year Anyway...I wanted to learn a bit more about herbs and spices so I did a little research. I really learned a lot!! The difference between herbs and spices: Spices are parts of aromatic plants (such as dried seeds, stems, buds, fruits, flowers, bark, root), usually of tropical origin. Examples: allspice, cinnamon, cloves, nutmeg. Herbs are the leafy parts of temperate zone, nonwoody plants. Examples: parsley, sage, rosemary, thyme. For herbs, fresh is best and most grocery stores sell fresh herbs. Recipes usually refer to dried herbs. One part dried herbs equals 3 parts fresh. Dried herbs have a more concentrated flavor than fresh because the water has been removed. When using fresh herbs, chop the leaves very fine. The more cut surface exposed, the more flavor will be released. To become familiar with the flavor of a specific herb, mix it with butter, margarine, or cream cheese, let it stand for at least an hour, then taste this mixture on a cracker. The worst place to store your herbs and spices is near the stove since the heat and moisture ruins them. Stored in a cool, dark, dry area dried herbs can last about 6 months to a year. Herbs in leaf form will keep longer than herbs in ground form. The flavor of herbs is lost during extended cooking so they should be added at the last 15-30 minutes of cooking time depending on the recipe. Measure the herbs, crush to release the flavor of the volatile oils and add to recipe. To develop the flavor of dried herbs, soak them for several minutes in a liquid that can be used in the recipe. For spices, they are best freshly ground. I got a coffee grinder for Christmas from darling Hubby and I use it to grind all my spices. If you don't want to grind your own, buy in very small quantities. Ground spices stored properly will remain fresh for up to a year. In hot climates, store spices such as paprika, red pepper, and chili powder in the refrigerator to maintain quality and guard against infestation. Whole spices will remain good for several years. Ground spices impart their flavor immediately. They should be added about 15 minutes before the end of cooking time. To intensify the flavors of whole spices, toast then briefly in a dry heavy skillet. Herbs and spices should be fresh tasting and fragrant. Buy them from stores where stock doesn't sit long on shelves. Don't buy more than you can use with 6 months to 1 year. Give them the sniff test to see if they have their characteristic aroma. Then taste a pinch. If the flavor and aroma don't come through, they aren't going to do much for your food so toss them. It's very easy to overdo it when adding herbs and spices. I do this often!  Add a little at a time until you achieve the desired taste. It's much easier to add more if needed that to take some out if you add too much! I'll be going through all my herbs and spices today to see what needs to go. I'll also be storing them differently as most are in pretty clear glass jars near my stove or near my sunny kitchen window. I may need to visit the thrift store to find some different containers. Now I need to learn more about growing them. |
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