A

ALLSPICE

Most Allspice is produced in Jamaica, but it is also grown in Guatemala, Honduras, and Mexico. Allspice is one of key ingredients in "jerk spice" mixtures. The spice has a flavor of cinnamon, nutmeg and cloves, thus the name "allspice".

Allspice is used in seasonings, sauces, sausages, ketchup, jams, pumpkin, gravies, roasts, hams, baked goods, and teas. Caribbean cooking relies on Allspice as the main ingredient in jerk seasoning. It is used in Caribbean, Mexican, Indian, English, and North American cooking and in seasoning blends such as jerk seasoning and curry.

APPLE PIE SPICE (A spice blend)

Apple Pie Spice is a versatile blend that consists of cinnamon, which is the prominent flavor, nutmeg, allspice.  Add a teaspoon to pancake batter, or sprinkle on fresh fruit salad.

Arugula is a member of the mustard family and is generally used in Meditteranean style recipes, especially Italian cuisine. With its peppery and slightly bitter flavor, Arugula will add a kick to a basic salad.

How to Grow

Arugula is a delicious, simple type of greens to grow at home.  Sow the seeds in a sunny location in succession plantings (approximately every 20 to 30 days) from early spring to fall. 

Arugula performs best in spring to early summer.  After that time, plant it under the shade of an "airy" tree (not dense shade), or under shade cloth.   It is not fussy at all, although too much drought and summer heat will cause the leaves to be smaller and more "peppery".

To harvest simply pick the young leaves and the plant will keep generating new ones for months. Older leaves are a bit tougher and hotter.

To store , rinse the leaves in cool water and dry on paper toweling. Wrap leaves tightly in a zip lock bag.  Best if used within two days.

B

BASIL

Basil is a member of the mint family and a native of India.

Bay Leaves or Laurel, are the dried leaves of the evergreen tree, Laurus nobilis. The elliptically shaped leaves are light green in color and brittle when dried. They have a distinctively strong, aromatic, spicy flavor.

Used in soups, stews, stocks, pickles, marinades, tomato dishes, and meats. Mediterranean, French, Moroccan, and Turkish cuisines use Bay Leaves in spice blends such as bouquet garni and curry blends.

C

CARAWAY SEED

Caraway Seed is known for its flavor in rye bread, and it is used to flavor cakes, biscuits, cheese, carrot, and potato dishes. Caraway is used in European, German, and British cooking and pickle blends, harissa, and sauerkraut blends.

Although Caraway is produced in Holland, Egypt is a major additional source. The Dutch-type Caraway is the premium seed because of its uniform shape, consistent color, and its oil content. The Dutch variety is more aromatic and bitter than the Egyptian, which has a milder, rye flavor.

Cayenne Pepper is made from the dried pods of pungent chili peppers. This fiery spice adds flair to dishes from Asia, the Americas, and the Middle East.

Try adding Cayenne Pepper to salsa, avocado dip, taco, and enchilada sauces for extra flavor. You can heat up a barbecue sauce or meat marinade with a shake of Cayenne Pepper. Spice up your tartar sauce or vegetable dips and dressings with a pinch of Cayenne Pepper. You can make Western omelets with tomatoes, onions, peppers, and a pinch of Cayenne Pepper added to the eggs.

The leaves of chives are used in all kinds of sauces and salads to lend a delicate onion flavor. Flat-leaved garlic chives combine the flavor of onion and garlic.

How to Grow

Once you plant chives in your garden, chances are you'll always have them. Chives are hardy perennial plants and can be easily dug up and divided when they get too large. Plus, the attractive purple flowers scatter their seeds, so you likely see numerous chive seedlings each spring.

Choose an area in full sun to part shade. Chives prefer rich soil and will tolerate either moist or dry conditions.  Water young plants throughout the growing season. Once established, mature chive plants need minimal care. Remove flowers after they bloom to prevent plants from self-sowing.

You can begin harvesting about six weeks after planting or as soon as established plants resume growth in the spring. As you need leaves, cut the outer ones right back to the base. Use them fresh or frozen; they do not retain their flavor well when dried.

Also known as Chinese parsley, Cilantro has a distinctive green, waxy flavor. Cilantro is the usual name for the leaf of the plant that is otherwise identified as Coriander, and from which Coriander Seed is obtained.

Cilantro is used in salsas, chutneys, salads, dips, beans, and soups. It is used in Asian, Mexican, Indian, Tex Mex, Caribbean, and North African cuisines.

CINNAMON 

Cinnamon in the ground form is used in baked dishes, with fruits, and in confections. It is predominant in the spice blends of the East and Southeast Asia. Cinnamon is used in moles, garam masala, and berbere.

Coriander comes from Morocco and Romania and is used in Indian curries, gin, American cigarettes, and sausages.  The seeds are globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.

Coriander is not interchangable with cilantro, although they are from the same plant. Ground Coriander seed is traditional in desserts and sweet pastries as well as in curries, meat, and seafood dishes with South American, Indian, Mediterranean, and African origins. Add it to stews and marinades for a Mediterranean flavor.

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The Cumin plant grows to about 1 to 2 feet tall and is harvested by hand. Cumin is a key component in both Chili Powder and Curry Powder.

The flavor of Cumin plays a major role in Mexican, Thai, Vietnamese, and Indian cuisines. Cumin is a critical ingredient of chili powder, and is found in achiote blends, adobos, garam masala, and curry powder.

Historically, Iran has been the principal supplier of Cumin, but currently the major sources are India, Syria, Pakistan, and Turkey.

CURRY POWDER

A South Indian spice blend, Curry Powder (kari podi) may contain up to 20 spices, including cardamom, cloves, coriander, cumin, nutmeg, red and black pepper, saffron, tamarind, and turmeric.

1  1/2 TB  Coriander Seeds
1 tsp  Cumin Seeds
1 tsp  Yellow Mustard Seeds
1 tsp  Fenugreek Seeds
1 tsp  White Peppercorns
6  Whole Cloves
1 TB  Ground Turmeric
1 tsp  Ground Red Pepper

Combine the first 6 ingredients in a spice or coffee grinder, and process until finely ground. Place the spice mixture in a small bowl; stir in the turmeric and red pepper. Store in an airtight container.   Makes 1/4 cup.

D

DILL 

Dill is a tall, feathery annual, Anethum graveolens, in the parsley family. Both Dill Seed and Weed (dried leaves) come from the same plant.  Dill Weed is primarily grown domestically and in Egypt. Domestic Dill Weed is cleaner and greener in appearance than the Egyptian. Dill Seed is grown primarily in India.

Dill Seed and Dill Weed are not good substitutions for each other. The seed has a camphorous, slightly bitter flavor, and the weed has a delicate flavor. Dill Seed is good sprinkled over casseroles before baking and used in salad dressings. Dill Weed, with its delicate flavor, enhances fish, shellfish, vegatables, and dips.

E

F

FENNEL SEED 

Fennel was once native only to the Mediterranean region, but now most Fennel is grown in India, China, Egypt and Turkey.

Fennel is the dried, ripe fruit of the perennial Foeniculum vulgare. Tall and hardy, this plant has finely divided, feathery, green foliage and golden yellow flowers. Oval seeds form in clusters after the flowers have died and are harvested when they harden.

Fennel has an aniselike flavor but is more aromatic, sweeter and less pungent. 

FIVE SPICE POWDER

This actually a Chinese blend of several spices including cinnamon, fennel, ginger, anise and cloves.  Some also contain a bit of black pepper.

G

GINGER (Whole Root) 

M

MARJORAM

Marjoram has a delicate, sweet, pleasant flavor with a slightly bitter undertone. It is used as a flavoring in chicken and egg dishes and complements lamb dishes, as well as beef and veal. Marjoram blends well with parsley, dill, basil, or thyme. Try it in soups or stews.

MINT

The history of mint dates back to medieval times when monks used mint for its culinary as well as medicinal properties.  Spearmint and peppermint were used to aid digestion and clean wounds, and herb tonics were made to use as cough medicines and asthma cures.

The Romans were the first to bring mint to Britain to be used in sauces and mint jelly. 

The refrshing, cool and sweeet taste of mint adds a delicious flavor to more than just iced tea. Add a few sprigs to green peas, fruit salad

Minted Butter

1 cup butter
3 TB Confectioners Sugar
2 TB chopped Fresh Mint or 2 tsp dried Mint Flakes
1 TB grated Lemon Peel
1 TB Lemon Juice

In a mixing bowl, cream butter.  Beat on remaining ingredients.  Cover and refridgerate.  Makes 1 cup. 

Also see recipe for Creamy Mint Carrots 

N

NUTMEG

Nutmeg is a mild baking spice and is used in sausages, meats, soups, and preserves. Nutmeg is commonly added to eggnog, puddings, and fruit pies. It is popular in The Netherlands and Italy, where it is used in vegetables, puddings, and stews.

O

OREGANO (Greek) 

Widely used in Italian dishes, tomato sauce, pizza, fish and salad dressing.  Mexican Oregano is a bit stronger than Mediterranean Oregano.

You may be surprised to discover that Oregano is a strong antioxidant, containing 42 times the antioxidant power of apples, and 12 times more than oranges.  Among the potent antioxidants found in oregano are beta-carotene, myristic acid and quercetin.

When using dried Oregano, keep in mind that drying intensifies the flavor, so you will need less than when you use the fresh herb.

How To Grow -

Oregano is to grow when purchased through a nursery.  Plants need good soil, lots of sun and moderate watering. Mature height 12" - 24" , spaced 12 inches apart.  Best planted in a large pot as plants can spread aggresively.

Cooking with Oregano -

• Add fresh oregano to stuffing, couscous, rice, polenta or garlic mashed potatoes.
• Rub chicken with a little butter or olive oil and chopped fresh oregano right before grilling.
• Blend fresh oregano, spinach, olive oil and Parmesan cheese in a food processor to make a tasty pesto topping for bruschetta or pasta.
• Add tomatoes and fresh oregano to scrambled eggs.
• Fold chopped fresh oregano ino bread or biscuit dough.
• Add chopped oregano into a mixture of tofu and ricotta cheese and stuff manicotti shells;  top with marinara sauce.

P

PARSLEY (Italian Flat Leaf) 

Richer flavor than Extra Curled Dwarf parsley. Italian Parsley has plain, flat, deeply cut dark green leaves.

How To Grow -

Most Parlsey is grown in california but it is a very easy herb to grow at home. Plant in a pot in a sunny location with other herbs such as Basil, Thyme or Tarragon, and water daily.  Mature height 15" - 18" , spaced 12 inches apart.

Cooking with Parsley -

Stretch homemade pesto and other green sauces by adding a generous amount of Parsley during mixing. Stir Parsley into melted garlic butter for a savory, yet simple, pasta or steamed vegetable topper. Add directly to liquids, cooked foods, melted butter, and salad dressings for a light spicy touch. Try a nosalt herb blend by combining 1 tablespoon each Parsley Flakes, marjoram, and thyme. Crush Parsley in your hand or with a mortar and pestle before adding to food.

PUMPKIN PIE SPICE (A spice blend)

Pumpkin pie spice can be used in many recipes, not just pie.  The main ingredient in this spice blend is Nutmeg, in addition to cinnamon, allspice and cloves.  Try adding a teaspoon to pancake batter, squash dishes or blended with fruit salad.

Q

R

ROSEMARY

The strong piney fragarance and the flavor of rosemary goes well with a variety of foods. It can be included in many poultry or beef recipes. When roasting a whole chicken, place several sprigs inside the chicken before roasting or, for a stronger flavor, place the sprigs under the skin on the chicken breast with a little butter.

How to Grow

As a member of the mint family, rosemary has dark green needle-like leaves, tiny blossoms and a spicy scent. It is a difficult plant to grow from seed, so buying a start from a nursery is ideal. Plant in direct sun and keep evenly moist. The tips of the plant care be harvested year-round, but be careful not to remove more than 50% of growth at one time.

S

SAFFRON

Saffron is one of the worlds most expensive spices since it is hand picked and handled very delicately.

Saffron is used in spice blends for curry.  A little pinch goes a long way with Saffron. Use it in Italian risottos, Paella, Spanish chicken and rice, and French seafood stews.

T

TARRAGON

Tarragon is a small, shrubby herb in the sunflower family. Two species are cultivated, Russian and French. Leaves of the French variety are glossier and more pungent. Most commercial Tarragon comes from dried leaves of the French Tarragon plant.

Tarragon has a slightly bittersweet flavor and an aroma similar to anise.

It is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces, and adds distinctive flavor to sauces. Tarragon also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes.  

How To Grow -

Tarragon is a hearty, easy to grow herb. It can be grown in a pot in full sun and grows to a mature height of about 24". A single plant offers a large harvest of leaves which can be dried and kept in a jar for up to 6 months.

THYME 

Thyme is a member of the mint family and is considered by many herbalist as the very nearly perfect useful herb. It ranks as one of the finest herbs of French cuisine. The general rule of using herbs in cooking is - when in doubt use thyme.

Thyme comes in a multitude of flavors, fragrances, growth habits and hardiness ranges. But all varieties are tough, easy-to-grow perennials with pungent leaves and dense clusters of pink, white or lilac flowers.

How To Grow -

Buy plants at an herb nursery for planting in spring. Plant in a sunny location, with well-draining soil, and place plants about 8 inches apart.  Cut plants back after they flower in summer to promote bushiness.   Thyme is also a great container herb.

Protect plants with a winter mulch if the variety is not reliably hardy in your area. 

Divide plants every three or four years to keep them dense and healthy.

Clip foliage and flowers anytime you need them. The more you cut, or even shear back, the more the plants will grow.

U/V

W

WATERCRESS

X / Y / Z