← All recipes

Introduction

Introduction — a community recipe on Potlikkr.

Method (preview)

1. 1

   As a general rule of thumb, herbs come from grassy plants (Herba is the Latin for grass) and spices from barks or seeds. Another distinction is that herbs tend to grow in temperate climates, while most spices come primarily from tropical regions. Many home cooks grow and cultivate their own herbs; few grow their own spices. Herbs include familiar specimens such as oregano, thyme, and tarragon. Spices include ingredients such as cinnamon, mustard, black pepper, and nutmeg.

2. 2

   Fresh herbs are increasingly accessible all year long in large supermarkets, greengrocers, and specialty stores. Look for moist, fresh-looking herbs without drooping leaves or black spots. The packaging of herbs has improved in recent years, making it possible to use them even several days after purchase. Follow instructions on the package. Add fresh herbs to a dish close to the end of cooking, unless otherwise instructed by the recipe. If the herb has thick stems, discard the stems and use only the leaves.