Herbs and spices: 5 things to know before you get cooking
Herbs and spices add flavor and variety to school meals without adding salt. They can be used during the cooking process and may also be used to season food just before eating. To get the best bang for your buck, here are 5 things to know before you get cooking.
1) Although the terms are often used interchangeably, herbs and spices are not the same.
Spices come from roots, bark, seeds, buds, flowers, or fruit of the plant. Herbs come from the leaves or stems of the plant. Both can usually be purchased fresh or dried.
2) Dried herbs and spices are especially versatile!
Dried herbs and spices are great options because they can last for longer periods of time on the shelf. They can often be purchased in different forms. For example, you can find dried leaf oregano and ground oregano. You can also find red pepper flakes and ground red pepper.
3) There are different types of fresh herbs.
Fresh herbs can be divided into two categories - hardy and delicate. You can tell the difference by the stem. Hardy herbs like rosemary, thyme, and oregano will have a tougher stem compared to delicate herbs like basil, dill, and cilantro. Hardy and delicate herbs will need to be used differently in recipes compared to each other and compared to dried versions.
4) The form of herbs and spices used in a recipe can change the amount needed.
Fresh herbs and spices have the weakest relative flavor. Dried leaf herbs have a moderate flavor strength compared to fresh and ground. Ground herbs and spices have the strongest relative flavor because they are the most concentrated.
5) Herbs and spices can be higher cost ingredients, so it's important to maximize their use.
- For both fresh and dried options, buy in smaller amounts, or as much as you can reasonably use before expiration.
- Wrap herb bunches loosely in plastic film and refrigerate. Place individual leaves in a food safe plastic storage bag. Fresh herbs will keep up to 4 days - before using, rinse in cool water and discard blemished leaves.
- Be mindful of proper storage conditions! Heat, moisture, and light all decrease shelf life. Keep the humidity levels low in your dry storage and keep the lights off when not in the area. Keep dried herbs and spices in airtight containers.
- Check for freshness before using. Put a small amount in your palms, rub together, and sniff. If the aroma isn't strong or smells off, it's time to order fresh product.