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Herbs and Spices to ''Spark'' Your Food

Wake up your taste buds! Cooking with herbs and spices will enhance the flavor of healthy foods without adding fat, salt, sugar, or calories. Herbs and spices contribute bright color, savory taste and sensational aroma.

Tips for using herbs and spices:
  • Avoid overwhelming a dish with too many seasonings, and never use two very strong herbs together. Instead, season with one strong flavor, and one milder flavor to complement the food.
  • When cooking, add dried herbs early in the process, but use fresh herbs at the end for optimum flavor.
  • Add herbs and spices to cold dishes several hours before serving to allow the flavors to blend.
  • Fresh leaves should be chopped very finely. Exposing a greater number of surface cuts will allow the food to absorb more of the herb’s flavor.
  • When necessary, a mortar and pestle can be kept in the kitchen to powder dry herbs.
  • If doubling a recipe, you may not need to double the herbs. Use just 50% more.
  • Dry herbs and spices carry more flavor than fresh. Use this guide when following a recipe: ¼ teaspoon powder = ¾ teaspoon dried = 2 teaspoons fresh 
How to store herbs and spices: 
Proper storage is essential to retaining the flavor of herbs and spices.
  • Dried herbs and spices should be kept in a cool, dry, and dark place. Storing right next to the stove, although convenient for cooking, is not the best location, because heat, air, and bright light destroy flavor.
  • Store dry herbs and spices in tightly covered containers.
  • Date dry herbs and spices when you buy them. Try to use them within one year.
  • If you can’t smell the aroma of an herb when you rub it between your fingers, then it is time for a new supply.
  • Treat fresh herbs like a bouquet of flowers: Snip the stems, stand the herbs in a glass of water, and refrigerate.
  • To increase shelf life, freeze or dry fresh herbs. To freeze fresh herbs, wash and pat dry. Remove the leaves from the stems and store the leaves in a freezer bag. They can also be chopped and frozen in ice cube trays and then stored in a freezer bag. 
Guide to using Herbs and SpicesHerb or SpiceUse to Enhance
BasilItalian foods (especially tomatoes, pasta, chicken, fish and shellfish)
Bay leafBean or meat stews and soups
CarawayCooked vegetables such as beets, cabbage, carrots, potatoes, turnips and winter squash
ChervilFrench cuisine, fish, shellfish, chicken, peas, green beans, tomatoes and salad greens
Chili powderBean or meat stews and soups
ChivesSauces, soups, baked potatoes, salads, omelets, pasta, seafood and meat
CilantroMexican, Latin American and Asian cuisine; Rice, beans, fish, shellfish, poultry, vegetables, salsas and salads
CuminCurried vegetables, poultry, fish and beans
CurryIndian or southeast Asian cuisine; Lamb or meat-based dishes and soups
Dill (fresh)Seafood, chicken, yogurt, cucumbers, green beans, tomatoes, potatoes and beets
Dill (seeds)Rice and fish dishes
Ginger (dried)Rick, chicken and marinades
MaceBaked goods, fruit dishes, carrots, broccoli, brussels sprouts and cauliflower
MarjoramTomato-based dishes, fish, meat, poultry, eggs and vegetables
OreganoItalian and Greek cuisine; Meat and poultry dishes
PaprikaSpanish dishes, potatoes, soups, stews, baked fish and salad dressings
RosemaryMushrooms, roasted potatoes, stuffing, ripe melon, poultry and meats (especially grilled)
SagePoultry stuffing, chicken, duck, pork, eggplant, and bean stews and soups
TarragonChicken, veal, fish, shellfish, eggs, salad dressings, tomatoes, mushrooms and carrots
ThymeFish, shellfish, poultry, tomatoes, beans, eggplant, mushrooms, potatoes, and summer squash
TumericIndian cuisine; Adds color and taste to potatoes and light-colored vegetables
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Member Comments

I love to use different spices in cooking!! Report
thank you Report
Great ideas Report
I love how new spices can vary the same dish. Report
Since limiting my sodium intak, I have come to appreciate the use of herbs and spices while cooking. Report
I use a lot of different spices, depending on what i'm cooking Report
thanks Report
I love to use spices and herbs in everything I cook. Not mentioned here is that cumin is also great added to Mexican food like chili, and fresh dill is wonderful on fresh sliced in-season tomatoes (with a pinch of sea salt and a drizzle of EVOO). Report
Have to agree that Penzy spices are wonderful. Report
We love Penzey spices, the price and variety. Also, the website has excellent recipes that feature spices. This has really helped to shift our diet away from salt, processed foods, and store bought salad dressings. Report
ROSSYFLOSSY
Spices make the dish! Report
Thanks for the info in this article. Report
Thanks Report
HOTPINKCAMARO49
Great article and tips. Report
thanks Report
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About The Author

Becky Hand
Becky Hand
Becky is a registered and licensed dietitian with almost 20 years of experience. A certified health coach through the Cooper Institute with a master's degree in health education, she makes nutrition principles practical, easy-to-apply and fun. See all of Becky's articles.