It’s a hard thing to do. Waving a big “good-bye” to summers bounty of fresh herbs. I was not looking forward to parting with my basil and mint crop over the winter, so I started searching for options to help me with my herb withdrawals.

Somehow, I am not even sure how, I came across an article about freezing herbs in salt to keep them for use over the winter. The sound of fresh herbs buried in salt sounded not-so-appealing to me. Would they become dry as a fallen leaf? Would they retain the flavor of their sodium captors? The questions had me curious.

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Do any of you know that person who can grow anything, anywhere with little to no effort? My Mom is one of those people. She can pick a sprig of who-knows-what off the parking lot of the Home Depot, stick it in some dirt at home and the next thing you know, there’s a tree! Really.

I, on the other hand, have not been that successful of a farmer (except for all the cacti I have, which are hard to kill).  As a kid we always had a garden. Didn’t matter where, my Mom always planted one where ever we lived and it always thrived.

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Confused by coriander? Stumped by savory? What is the dif between dried and fresh in the herb world? Well, hopefully this tiny tutorial might help ease your fear of flavorful spices and herbs. It’s easy to add flavor to a recipe without adding salt or sugar, simply use herbs and spices to contribute color, savory taste and sensational aroma, without adding the fat and sodium. So let’s get spicy!

Dried vs. Fresh Herbs

Because dried herbs have more of a pungent flavor they can be substituted for fresh herbs at a ratio of 1 to 3 , as in 1 tsp of dried to 3 tsp of fresh. Dried herbs are super convenient and can be great for longer cooking times, but they also don’t have the same flavor as fresh herbs, they can even get stale. So, make sure your dried herbs are still fresh by crushing some between your fingers and seeing if they still have a strong aroma. And PLEASE always store them in an air-tight container away from light and heat. I know so many folks who keep them over or near the stove, bad idea friends. It’s like spice and herb torture!

“Sugar & Spice…” What are Sweet Spices?

If you’re trying to reduce sugar in your life, then call on your “sweet spices.” These spices are not actually sweet tasting, but add a depth of sweetness when cooked with naturally sweet things. They include spices like cinnamon, cloves, allspice, ginger, cardamom, anise, and fennel. So, next time you are baking or making a dessert think of these and cut the sugar.

Savory (not the Jawbox song) Spices

Do you find you prefer salty to sweet? Cajun to Creme Brulé? Well, then savory spices might take over your spice rack. Let’s start with the big ones, black pepper, oregano, basil, thyme, tarragon, dill, marjoram and yes, summer savory to name only a few. These are the power herbs and spices that go into many cuisines of the world. They add depth, richness and aroma that are key to their unique cultures recipes. India and lower Asia rely heavily on many of the spice trade staples such as cumin, garlic, ginger, coriander,and even chili powders. And, my fave, smoked paprika - the greatest spice known to man! (Seriously, give it a try.) And guys, any spice with the word “Salt” after the spices name is a huge no-no, so don’t fall victim to that sodium trap! Powdered and granulated garlic or onion is great, but kick out that salt.

Spice Tips:

Always store in airtight containers in a cool, dark place, never over the stove.

Replace you spices and herbs every six months.

Whole spices retain their flavor longer (up to 3 years) and can be used whole or you can grind with a mortar and pestle or a cheap coffee grinder.

Get the best flavor from your spices and “toast” them in a dry skillet over low heat, stirring frequently, until they start to release their aromas.