HERBS AND SPICES 101

Starters in the use of herbs and spices might wish to try a little at a time, until they get accustomed to using them as part of their cooking ingredients. Here are a few set of herbs and spices to start your kitchen adventures with:

Herbs: basil, bay leaves, parsley, rosemary, thyme, mint, marjoram, chives and sage.

Spices: pepper, ginger, garlic, curry powder, nutmeg, dry mustard, paprika and cinnamon.

Flavoring extracts: vanilla, peppermint, lemon, maple, almond, orange.

Here’s a list of what you can use to flavor meat, poultry, fish and eggs.

Beef: bay leaf, lemon juice, mushrooms, dry mustard, nutmeg, onion, green pepper, sage, thyme, currant or grape jelly

Poultry: basil, bay leaf, lemon juice, marjoram, onion, pepper, rosemary, sesame seeds, sage, thyme, cranberry juice

Lamb: curry, garlic, mint, onion, oregano, parsley, rosemary, thyme, mint, jelly, broiled pineapple

Pork: garlic, lemon juice, marjoram, sage, applesauce, spiced apples, cranberries

Veal: bay leaf, curry, dill seed, ginger, marjoram, oregano, summer savory, currant jelly, broiled apricots or peaches.

Fish: lemon juice, onion, mustard, garlic, bay leaf, mushrooms, pepper, paprika, dill

Eggs: basil, chives, mustard, parsley, green pepper, diced tomato, rosemary, mustard, curry

Vegetables can be enhanced by the following herbs and spices:

Asparagus: lemon juice, caraway, unsalted chopped nuts

Green beans: lemon, rosemary, onion, dill, marjoram, nutmeg, slivered almonds

Corn: parsley, chives, green pepper, tomato, pimiento

Peas: onion, parsley, mint, mushroom, green pepper

Potatoes: onion, parsley, green pepper, chives, mace

Squash: ginger, onion, oregano, basil, mace

Sweet potatoes: cinnamon, nutmeg, brown sugar

Tomatoes: basil, oregano, parley, marjoram, sage

Note: Always add a dash of sugar while cooking vegetables to bring out flavor.