10 Tips On Proper Herb And Spice Cookery

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Simple rules in herb and spice cookery must be observed for more satisfying results.

1. Begin experimenting with herbs and spices sparingly until you learn what they can do for food. Their effect can be subtle and elusive, but if used with a heavy hand, they can be overwhelming.

2. Herbs and spices contain volatile flavors which are lost if they are kept too hang. Buy them in small quantities and keep them tightly covered at all times.

3. Start with about 1/4 teaspoon dried herbs in a dish for four people. When using fresh herbs, use about three to four times this quantity.

4. Cutting, crushing or mincing fresh herbs bring out the volatile oils and true flavors.

5. For foods which are not to be cooked such as vegetable juices, add herbs well in advance — even overnight — of serving time. The herbs may be tied in a cheesecloth bag and removed from the juice just before serving.

6. For a quickly cooked dish or for a salad, moisien the herbs first with a little milk, unsalted butter, lemon juice or oil, and add to the prepared dish. Allow the salad to stand for about 1/2 hour before serving.

7. For dishes cooked a long time like soup and stews, add herbs during the last hour of cookery.

8. Until one is accustomed to using herbs and spices in cookery, one may wish to try a few at a time. The following might be used as a "starter shelf.

Herbs — basil, bay leaf, chives, marjoram, mint, parsley, rosemary, sage, savory and thyme.

Spices — cinnamon, cloves, curry, ginger, dry mustard, nutmeg, paprika and pepper.
Flavoring extracts — almond, lemon, maple, orange, peppermint and vanilla.

9. Meat, poultry, fish and eggs can be flavored by'the following herbs and spices:

Beef — bay leaf, lemon juice, marjoram, dry mustard, mushrooms, nutmeg, onion, green pepper, sage, thyme, currant or grape jelly.

Chicken or turkey — basil, bay leaf, lemon juice, marjoram, onion, pepper, rosemary, sage, sesame seeds, thyme, cranberry sauce.

Lamb — curry, garlic, mint, onion, oregano, parsley, rosemary, thyme, mint jelly, broiled pineapple.

Pork — garlic, lemon juice, marjoram, sage, applesauce, spiced apples, cranberries.

Veal — bay leaf, curry, dill seed, ginger, marjoram, oregano, summer savory, currant jelly, broiled apricots or peaches.

Fish — bay leaf, curry, dill, garlic, lemon juice, mushrooms, mustard, onion, paprika, pepper.

Eggs — basil, chives, curry, mustard, parsley, green pepper, rosemary, diced tomato.

10. Vegetables can be enhanced by the following herbs and. spices:

Asparagus — lemon juice, caraway, unsalted chopped nuts.

Green beans — dill, lemon, marjoram, nutmeg, onion, rosemary, slivered almonds.

Corn — chives, parsley, green pepper, pimiento, tomato.

Peas — mint, mushroom, onion, parsley, green pepper.

Potatoes — chives, mace, onion, parsley, green pepper.

Squash — basil, ginger, mace, onion, oregano. Sweet potatoes — cinnamon, nutmeg, brown sugar. Tomatoes — basil, marjoram, oregano, parsley, sage.

Note: Always add a dash of sugar while cooking vegetables to bring out flavor.

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