Storage and Uses
An invaluable addition to the kitchen, fresh herbs and aromatic spices
give dishes distinctive taste and ethnic personality. These charts help
pair flavourings with the foods they best enhance.
STORING HERBS
Because they do not keep well, fresh herbs are best used straight after
picking. The following methods of storage will help keep them fresh and
prolong their life, essential techniques in the summer months if you
have a herb garden.
"�� For short storage of 1-2 days, pack freshly picked herbs in plastic
bags in the refrigerator. Delicate varieties, such as basil, benefit
from being wrapped in slightly damp paper towels before they are placed
in bags.
"�� To dry herbs, hang them up by their stalks in a dry, well-ventilated
room. This position concentrates the flavour in the leaves. Once dried,
store herbs in airtight containers.
"�� Fresh herbs can be frozen with excellent results. For best flavour,
use young herbs picked before the flowering stage. Gather them in the
early morning when the dew has dried and the leaves are at their most
aromatic. Strip off the leaves and chop them finely (bay, rosemary, sage
and thyme should not be chopped, but snipped into small sprigs). Place
chopped herbs in ice-cube trays, cover with iced water and freeze. When
solid, pack herb ice cubes in freezer bags, ready to drop into liquids
straight from the freezer. Sprigs of herbs should be frozen as they are,
in airtight containers.
HERBS AND THEIR USES
HERB
FLAVOUR
USE WITH
BASIL
Sweet, warm, softly spicy, aromatic
White fish, veal, chicken, seafood, salad greens, eggs, tomatoes, pesto
and other pasta sauces
BAY
Aromatic, pungent
Soups, stocks, stews, casseroles, sauces (especially b?chamel)
CHERVIL
Delicate, slightly anise-like
Fish, chicken, omelettes, sauces
CHIVES
Mild, oniony
Fish, eggs, cheese, salads, creamy soups, potatoes
CORIANDER
Intensely aromatic, spicy
Asian, Middle Eastern and Mexican dishes, carrots, salads, yogurt
CURRY LEAVES
Spicy "curry" flavour
Indian curries, casseroles, soups, seafood, stuffing's
DILL
Delicate, anise-like
Salmon, soused herring, veal, carrots, cucumbers, potatoes, mayonnaise,
soured cream, soft fresh cheeses
FENNEL
Anise-like
Fish soups, pork, seafood, eggs
MARJORAM/ OREGANO
Sweet, aromatic, pungent
Grilled meats, chicken, tomato sauces, eggs, cheese, flavoured oils and
marinades
MINT
Strong, sweet, clean
Cucumber, potatoes, peas, cheese, melon, chilled soups, lamb, yogurt
PARSLEY
Fresh, slightly spicy
Eggs, fish, soups, poultry, meat
ROSEMARY
Pungent, oily, aromatic
Lamb, chicken, pork, bread, potatoes
SAGE
Aromatic, slightly bitter
Pork, veal, duck, goose, turkey, pulses, eggs, ricotta, Parmesan cheese,
risotto, pasta
SUMMER SAVORY
Pungent, lemony
Pulses, broad and French beans, eggs, cheese, grilled meats, tomato
sauce
TARRAGON
Aromatic, anise-like, cooling
Chicken, eggs, tomatoes, b?arnaise
THYME
Intensely aromatic
Poultry and meat roasts and casseroles, roast potatoes
SPICES AND THEIR USES
SPICE
FLAVOUR
FORM
USE WITH
ALLSPICE
Hints of clove and cinnamon
Whole berries or ground
Caribbean meat stews, game, lamb, onions, cabbage, spiced vinegar,
poached fruits, cakes, breads, and pies
CARAWAY
Aromatic, strong hints of fennel
Whole seeds or ground
Meat stews, sausages, cabbage, pork, sauerkraut, breads, cheese, rich
fruit cakes
CARDAMOM
Pungent, lemony
Pods, loose seeds or ground
Indian and Middle Eastern curries, stews, pickling brines, pastries,
cakes, fruit dishes, quick breads
CAYENNE/ CHILLI POWDER
Spicy, very hot
Ground
Indian, Mexican, Cajun, Caribbean and Creole dishes, seafood, b?arnaise
sauce
CINNAMON
Sweet, warm aromatic
Sticks or ground
Middle-Eastern dishes, curries, fruit desserts, cakes and breads, milk
and rice puddings, chocolate desserts
CLOVES
Sweet, strong
Whole buds or ground
Ham and pork, sweet potatoes, pumpkin, spiced cakes, apples and other
fruits, stocks
CORIANDER
Fragrant, lemony
Whole berries or ground
Indian and Oriental dishes, meat, chicken, pickled fish, mushrooms,
breads, cakes, pastries and custards
CUMIN
Pungent, warm, earthy
Whole seeds or ground
Indian and Mexican dishes, pork, chicken, lamb, cheese, bean soups, rice
pilafs
FENNEL SEED
Sweet, licquorice flavoured
Whole seeds or ground
Mediterranean fish soups and stews, grilled fish
GINGER
Pungent, spicy
Fresh root or ground
Oriental and Indian dishes, chicken, vegetables, particularly pumpkin
and carrots, fruits such as melon and rhubarb, cakes and biscuits
JUNIPER
Pungent, clean, pine-scented
Berries
Sausage, pork and game dishes, p?t?s and terrines, particularly venison,
cabbage, stuffing's
MACE
Sweet, fragrant
Whole blades or ground
Stuffed pastas, meat and b?chamel sauces, spinach and potato gratins,
cakes and biscuits, milk puddings and custards, mulled wine
MUSTARD
Pungent, hot
Whole seeds or ground
Beef and pork, chicken, rabbit, vegetables, pickles and relishes, sauces
and dressings
NUTMEG
Sweet, fragrant
Whole or ground
Stuffed pastas, meat and b?chamel sauces, spinach and potato gratins,
cakes and biscuits, milk puddings and custards, mulled wine
PAPRIKA
Pungent, sweet or hot
Ground
Meat and poultry, especially Eastern European dishes, eggs, vegetables,
cream cheese
PEPPER
Pungent, mild or hot
Berries (peppercorns) or ground
Almost every savoury dish and a few sweet ones, such as strawberries and
sorbets
POPPY SEEDS
Nutty, sweet
Whole and ground
Breads, cakes, pastries, salads, coleslaws, egg noodles, sauces for meat
and fish
STAR ANISE
Warm, aromatic, spicy-sweet
Whole, broken, seeds and ground
Oriental-style dishes, especially Chinese, pork, duck and chicken, fish
and shellfish dishes, marinades
TURMERIC
Warm, mild aroma
Whole and ground
Adds subtle flavouring and a distinctive yellow colour, used in curry
powders, rice, pulse dishes and chutneys
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