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What's an Herb? What's a Spice?

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Anything with a leaf and a mild flavour that's grown in a temperate climate is an herb. Everything else (including seeds, bark, berries and underground roots and shoots) that has a stronger flavour and grows in tropical climates is considered a spice.
 

HERBS
Storing Herbs
Store dried herbs in small glass jars with airtight seals or screw tops-or in opaque jars made either of china or metal-in a cool, dark cupboard away from the heat of the stove.

Store fresh herbs in the refrigerator. Don't wash them until you're ready to use them because they quickly rot. If herbs are wet, shake off excess moisture, then wrap in paper towels or keep at room temperature until the leaves dry.

To dry fresh herbs for longer storage, several methods can be used:

  1. Air - Remove all soil and roots, then wash and gently dry. Hang in bunches upside down in a paper bag with air holes in a well-ventilated area.

  2. Microwave - This is the best way to preserve an herb's colour. Spread between layers of paper towel and heat on high (100%) for about 2 minutes, checking every 30 seconds and removing herbs as they dry. Leave on counter to cool and dry completely before storing.

  3. Oven - Spread herbs in a thin layer on baking sheet with sides. Bake at lowest heat in oven, without stirring, until leaves are dry and crispy. Do not overdry.

Freezing Fresh Herbs
Wash and finely chop herbs. Pack into plastic ice cube trays. Fill trays with water and freeze. Remove cubes and store in labelled freezer bags for up to 6 months. Drop a cube, as needed, into your latest culinary concoction.



SPICES
Storing Spices
Keep freshly ground spices chilled rather than storing them at room temperature. To keep them fresh longer, grind and make them into a paste by adding just a bit of olive oil. Store in small sealed containers or freeze for up to 6 months.

Keep ground spices in small glass jars with airtight seals in a cool, dark cupboard. Opaque jars made either of china or metal don't need to be stored in a dark place but should still be kept in a cool (but not chilled) place.
 
 
Reprinted from Herbs & Spices © Company's Coming Publishing Limited

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