Thoughts on Herbs and Spices

One of the easiest ways to add big flavor to any dish is to use herbs and spices. In order to use them to their full potential there are some general guidelines that you need to follow.

For herbs: NEVER buy them in plastic containers from the store. I always will recommend growing your own from seedlings. Buy them from a (hopefully) local, reputable supplier; your best bet, find a local farm and support them. In my area, Moorefield Herb Farm is around the corner. Take care of your plants properly and you will not only save money by having your herbs all of the time, but you will help the environment of your home. It will be a healthier, more inviting place. If you must buy your herbs from the store buy them in loosely tied bunches. They should also be in produce cases that are periodically watered. You can even attempt to propagate a stem and THEN you can grow it.


For spices: ALWAYS buy your spices whole. NEVER buy them pre-ground unless it only comes ground (ex. Paprika) There are plenty of quality spice dealers on the internet; World Spice Merchants in Seattle has a very comprehensive website with tons of information. For the Connecticut people out there who prefer to shop in a more local store, Penzeys in Norwalk may be appealing. Stored in airtight containment and away from light, your whole spices will keep for up to 2 years without any real loss of quality; beyond that and your flavor elevators will turn into sawdust. Stored in the same fashion, pre-ground spices will keep 6-8 months max. As I said before, I would never buy spices pre-ground, but it bears repeating especially with spices like nutmeg, coriander, and allspice, because they do not last long at all. They should be ground as necessary.