Herbs differ from spices in that herbs are the leaves of certain plants. Spices are the buds, fruits, flowers, bark, seeds and roots of plants and trees.
The distinction can be confusing. What's more important is knowing how to use them and which ingredients they pair well with.
Store spices in a cool place, tightly covered, away from heat, light and moisture. Whole spices keep longer than ground, but both lose flavor after about six months.
Fresh herbs should be stored either standing in water in the refrigerator, or refrigerated without water in a zip-top plastic bag.
- Allspice. Spice. Whole berries, ground. Flavor reminiscent of a blend of cinnamon, cloves and nutmeg. Used in sausages, braised meat and poultry dishes, poached fish, pickles and relishes, stewed fruit, cakes, cookies, pastries and breads.
- Bay Leaf. Herb. Whole dried leaves, ground. Strong flavor. One of the most important herbs used in meat and poultry dishes, soups, stocks, sauces, pot roasts and stews, fish and vegetables, pickles and stuffings.
Recipes using bay leaf include:
- Caraway. Spice. Whole seeds. Warm, sweet, slightly sharp taste. Used in breads, cheese spreads and dips, sauerkraut and cabbage dishes, pickles, pork and other meats.
Recipes using caraway include:
- Cardamom. Spice. Whole pod, ground seeds. Sweet,highly aromatic flavor. Used in pickles, cookies, coffee cakes, pastries.
- Celery Seed. Spice. Whole, ground. Slightly bitter, fresh celery flavor. Used in meat, cheese, egg and fish dishes, barbecue sauces, soups, salad dressings, cole slaw, tomato products.
- Chives. Herb. Fresh, dried, frozen. Grasslike with mild onion flavor. Used in salad, egg and cheese dishes, soups, fish, dips, as garnish.
- Cinnamon. Spice. Whole sticks, ground. Sweet, pungent aroma. Used in baked beans, ham, lamb, sweet potatoes, fruit dishes, pickles, breads, cakes, cookies, desserts, pastries, beverages.
- Cloves. Spice. Whole, ground. Pungent, warm, sweet aroma. Used in marinades, stocks, sauces, meat, poultry and barbecue dishes, sweet vegetables, pickles and relishes, fruits, breads, cookies, desserts, candies, as garnish.
- Coriander. Spice. Whole, ground. Slightly lemony flavor and aroma. Used in sausage, pork, pickles, breads, cookies, cakes, gingerbread.
- Dill. Herb. Fresh or dried leaves, seeds. Mild, caraway-like flavor. Used in pickles, cheese dishes, salad dressings, dips, fish dishes, vegetables, sauerkraut, soups, salads, sauces, as garnish.
Recipes using dill include:
- Dill, Crown. Herb. A feathery, wild dill used mainly for pickling.
- Ginger. Spice. Pungent, sweet aroma and hot flavor. Used in meat, poultry, seafood and vegetable dishes, pickles, salad dressings, breads, cookies, pies, cakes, desserts, fruits.
