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.
- Rosemary. Herb. Fresh, dried, whole, ground. Light green leaves resembling pine needles with pungent, tea-like aroma. Used in lamb, braised meats and poultry, soups, tomato and meat sauces, as garnish for salads and breads.
- Sage. Herb. Fresh, dried, whole, ground, rubbed. Pungent, grey-green with furry leaves. Used in pork, poultry, beans, sausage, cheese dishes, stuffings.
- Savory. Herb. Whole, crushed. Member of mint family with pine-like, peppery aroma. Used in meats, poultry, fish, egg, rice, vegetables dishes, stuffings.
- Sesame Seed. Spice. Whole. Yellow-white seed with nutlike taste. Used on buns, in breads, snacks, candy, as garnish, in Asian cuisine.
- Thyme. Herb. Fresh whole, dried, crushed, ground. Tiny, brownish-green aromatic leaves. One of the most important and versatile herbs used in stocks, soups, sauces, meats, poultry, seafood, egg, cheese and vegetables dishes, stuffings, salad dressings, tomatoes.
Recipes using thyme include:
