Hopefully our series on herbs and spices has given you some new ideas for using these flavors in your kitchen. Used in place of items like salt and sugar, these ingredients can not only enhance flavor but improve the nutritional quality of the foods you eat.
Keep in mind that growing your own fresh herbs can be quite simple, even on a sunny, indoor windowsill. A few seeds, some black dirt and some periodic watering can go a long way.
Storing dried herbs and spices properly is important for their quality. Use airtight containers in a cool, dry, dark place. Stored properly, these ingredients can maintain their flavors for 1-2 years. If their color and aroma have faded, they likely need replacing.
Although this series has mostly focused on individual herbs and spices, blending these ingredients can help you find the unique tastes you’re looking for. For Italian food, try basil/garlic/oregano. For French, use rosemary/sage/thyme. For Indian, combine cumin/curry/garlic/ginger. For Mexican, mix chili/cumin/garlic/onion. For Moroccan, blend cinnamon/cumin/ginger. Try out different combinations and proportions of these to find out what you like best. Don’t be afraid to experiment!
Below is a list of all herbs and spices covered in this series. Don’t forget about all the great recipe ideas embedded in these posts!