Their uses go back to ancient times. Do they have magical properties? We don't know for sure but we DO know they make food come alive and give your taste buds a jolt!
Basil
This classic herb comes in many exotic variations including Dark Opal basil and Lemon-Scented basil, but the most common variety is Sweet basil. Grow basil indoors in pots or in your garden during the summer. You can also find it fresh at most supermarkets. Choose evenly colored leaves that aren't wilted. Basil is a perfect addition to many dishes, but adds an especially nice flavor to Italian selections.
Bay Leaf
The bay leaf is from the Mediterranean laurel tree. The leaves are usually dried and used whole, crumbled or ground. They're most popular in stews, soups and hearty sauces, and can even add flavor when added to water when boiling potatoes or pasta! Remember to always add bay leaves early in the cooking process, because they need a good deal of simmering to release their flavor. Remove the bay leaf after cooking. Dried leaves last up to 6 months.
Cayenne
Cayenne is a long, slender, dark green pepper that matures and dries to a bright red. It's most commonly grown in Louisiana, Mexico, Asia and Africa. The seeds and veins contain most of the pepper's heat and often are removed before cooking. Cayenne is used both fresh and dried, and is great in hot pepper sauces, and Cajun-Creole dishes, as well as in Indian, Mexican, Indonesian, Thai, Pakistan, Hunan and Szechwan cooking. It's good on scrambled eggs, beef, curry dishes, macaroni and cheese, pasta dishes and chiles. Cayenne is also known as red pepper in cooking.
Cinnamon
When you buy cinnamon, you can get either sticks or ground powder. While the powder is stronger, the flavor usually doesn't last as long. Use cinnamon as a good substitute for sugar. It can also add an interesting flavor to soups, stews, curried dishes, and vegetables. Or, for a great snack, sprinkle some cinnamon on sliced fruit and pop in the oven for a few minutes!
Curry Powder
Curry powder is a combination of 16 to 20 spices that have created exotic flavors in curry dishes across India and Asia for centuries. Most curries use coriander as the base and then blend other spices such as ginger, turmeric, fenugreek seed, cumin, red and black pepper and cloves. Different geographies add their own touch to complete the blend. Curry is delicious on beef and pork, also in stews, on rice, beans, in barbeque sauce and chili. Curry loses flavor easily so store in an airtight container no longer than 2 months.
Dill
Dill is a small, flavorful herb best known for flavoring pickles. Both the leaves and seeds are used to flavor many foods. Its light, fragrant taste is perfect for fish and vegetable dishes. Also, try a little in potato salad, chicken salad or in tomato soup. But don't cook it too long or it loses flavor!
Fresh vs. Dried Herbs
Fresh herbs give your dishes a distinctive, true flavor. Basil, cilantro and rosemary are at their best when they're fresh. Dried herbs, however, add many of the same subtle essences and are a convenient, reasonably priced alternative. Just remember, when a recipe calls for an herb, you should use about 4 teaspoons of fresh herbs for every one of dried.
Fruit and Herbal Vinegars
Fruit and herbal vinegars are low in calories and come in lots of flavors, including raspberry, basil and blueberry. Blend equal parts of fruit vinegar with honey for a quick dressing on melon, or splash it in a fruit salsa and serve on chicken, pork or fish such as grilled salmon. Herbal vinegars are a light and tasty alternative to salad dressing.
Garlic
Garlic is a tried and true favorite that's rumored to do everything from ward off vampires to cure the common cold. We know one thing for sure—a little garlic (or a lot if you like!) can really enhance the taste of your meal. Try garlic in mashed potatoes for something new. Using fresh garlic is best, but powdered is a good substitute. You can roast or sauté garlic to mellow its flavor. Whole fresh garlic bulbs, as they are usually available in produce sections of supermarkets, are made up of smaller sections called cloves (most recipes call for cloves). Store garlic bulbs in a cool, dark place for up to 8 weeks.
Nutmeg
Nutmeg isn't something you'll find in every backyard herb garden. It's actually the seed of a tree that originated in the Spice Islands. The seed is revealed as the fruit of the tree ripens and splits open. Nutmeg is at its best when it's freshly ground. The warm flavor can be used as a substitute for salt or sugar in poultry, fruits and desserts. It's also great with potatoes, spinach and squash—it's a super way to liven up vegetables!
Sage
Sage is a fragrant herb that symbolizes freedom and esteem. Use a little sage to enhance poultry or sausage. It's also a great addition to your vegetable selections—especially carrots and potatoes. Sage is available year round, and should be chosen for fresh color and smell. But use sparingly, as it's very strong!
Tarragon
The word tarragon comes from the Latin word dragonculus or little dragon. It's one of many so called dragon herbs that in medieval times were believed to cure bites from venomous creatures. Today, you'll find tarragon in many salad dressings and in French cooking. Try tarragon leaves to spice up your eggs…or in soups. It's also a great addition to vegetable, fish or chicken dishes! Use sparingly—as the flavor is powerful.
Thyme
Thyme is a mainstay for any herb garden. It has a strong fragrance and comes in many different species, the most common for cooking purposes being thyme vulgaris (also called English or common thyme). Thyme is often used for vegetables, meat poultry, fish, soups and creams sauces. Try a few sprigs of thyme in the morning to liven up your scrambled eggs!