Herbs and spices are often said in the same breath and may be stored in the same cupboard, but technically they differ. Herbs are the leaves of herbaceous plants, Spices may be the bark, root, bud, fruit, or berry of a plant. Herbs remain primarily regional in use, depending on local availability.
Here’s a trick from Joanne Saltzman, culinary instructor and author of Amazing Grains. Crush an herb you suspect might go well in the dish you are preparing. Now smell the herb at the same time you taste the dish. If you like the way they meld, then it’s a combination worth trying. Fresh herbs lend a more delicate and refreshing flavor to foods than dried herbs. When substituting dried herbs for fresh herbs, use 1 teaspoon dried herb for 1 tablespoon fresh.
Storage: To extend their life, immerse stem ends of fresh herbs in water, loosely cover with a plastic bag, and refrigerate. Every other day trim the stem ends.
from Rebecca Wood's The New Whole Foods Encyclopedia |
