Food is always better when properly seasoned. You’ll enjoy cooking a lot more once you’ve mastered the herb and spice basics. The food will taste and smell better!
Most herbs can be found dried or fresh and can be used either way. Herbs are considered to be the leaves and greener parts of the plant and seeds, bark, roots, etc. are normally considered a spice. Some plants can be both.
Fresh herbs are great for garnishes and they provide bold flavor. They have great aromatic qualities and work very well for roasting and sautéing, or for chopping and mixing into foods.
Dried herbs are best when used with oil (or butter, fat) or water so they can infuse the oil or cooking liquid. Make sure to crush the herbs with your fingers or saute them a bit to wake them up. Crushing a bunch of them in a mortar and pestle also works very well.
Also Consider how spices will taste in conjunction to other ingredients. For example sweet spices typically go well with sweet things, such as nutmeg, cloves, vanilla, cinnamon, cardamon, allspice in cakes, cookies, etc so normally we classify them as a sweet spice. But tastes change and sweet can go with typically savory things, such as in stews, roast vegetables and sweet potatoes. There are no sugars added which makes the spice able to work for sweet dishes and savoury dishes.
Make sure you stop by Red Truck Fresh Produce and pick up some fresh Detroit made herbs and spices from our friend at Spice Miser and get cookin’!