What would a meal be without herbs & spices?  Boring!  While there are no strict rules governing the use of herbs in food, there are a few general guidelines.  Don't overpower the main dish; be subtle.  Herbs should enhance, not dominate, the main flavor.  Dried herbs are stronger than fresh-cut herbs; ¼ tsp dried equals 2 tsp fresh.  When cooking, add the herbs during the last five minutes.  If you are unfamiliar with the flavor of an herb, try adding it to a small amount of butter or cottage cheese; let stand for about an hour to absorb the flavor and then try it on a plain cracker.  Store your herbs in glass jars or pottery and keep them away from light & heat.  With careful storage, the flavor of most herbs should last about a year.

Below you will find some useful information gathered from our library.

Visit our Herb Links and attend our conferences to learn more.

Flavor Families

Use one flavor family at a time to avoid muddling them.

Vegetarian Seasoning

Use one flavor family at a time to avoid muddling them.

Meat & Dairy Seasoning