As the days grow colder, we naturally reach for warm, comforting flavors like cinnamon, nutmeg, and cloves. These winter herbs and spices not only evoke coziness but also add incredible flavor and aroma to our dishes.
Herbs, typically the fresh leaves of plants, shine when added early or late in cooking, while spicesâbark, seeds, and rootsâare often dried or ground to enhance their flavors. For the most vibrant flavor, fresh herbs provide the strongest impact, while dried leaves and ground forms offer different levels of intensity depending on the dish.
This guide will explore storing and prepping herbs, choosing between grinding spices or using them whole, and the benefits of playing with different flavors to elevate your cooking.
Your Guide to Fresh Herb Prep & Storage
- Check for pre-washed herbs: They may only need a quick rinse before storing.
- Rinse before refrigeration: Shake off excess water, but donât dry completely. Store in a plastic bag or container.
- Use cylindrical containers for larger quantities: Place stems down in a partially water-filled jar, cover loosely with a plastic bag to retain moisture.
- Leave herbs in sealed plastic containers: If already sealed, keep them there until use.
- Chop fresh herbs only if using the same day: Store unchopped for longer freshness.
- Add stale bread to containers: Helps absorb moisture and prevents herbs from sticking or matting together. Place at the bottom like a paper towel.
To Grind or Not to Grind
While fresh herbs provide the most pronounced flavor, dry leaves offer a milder intensity, and ground herbs require more to achieve the same flavor because they lose their potency more quickly over time.
Ground spices from around the world release flavor quickly, while seeds and small spices can be cracked, crushed, or ground for varying intensity.
Pungent herbs like thyme, rosemary, and oregano, and spices like cloves and cumin, bring strong, noticeable flavors. They aid digestion, absorption, circulation, and warming the body while clearing the senses.
Black Pepper
Known as the king of spices as it is extremely valuable in the kitchen. Black, white or green, pepper provides a warm aroma and spicy flavor adding depth and balance to dishes.
COOKING TIP: The ground form of pepper fades quickly so it is best to use whole peppercorns and grind as needed.
Cumin
Cuminâs unique distinctive warm flavor makes it a valuable contribution to many dishes. It is widely used in Indian and Mexican cuisine but is also used in North Africa and the Middle Eastern dishes with fish, and the Spanish like to use it in paella, poultry and beef stews.
COOKING TIP: The flavorful oils escape the cumin seeds quickly after grinding so itâs best to grind with a mortar and pestle right before adding to your dish.
Cinnamon
The spice itself is the bark of the laurel like an evergreen tree. While cinnamon is mostly used in sweet dishes in Europe, the Middle East commonly adds it to meat stews particularly lamb.
COOKING TIP: A pinch of ground cinnamon will enhance most meat stews, especially lamb. Cinnamon sticks are great for hot drinks like mulled wine or cider.
Cloves
This little nail shaped spice originated in Moluccas, or spice island in southeast Asia. They have warm and strong aromatics and are quite bitter on their own making them not so common in the kitchen. Cloves work well with mean dishes such as ham, beef, lamb and pork stews as well as a staple for holiday baking in gingerbread or mulled ciders.
COOKING TIP: Use a clove studded onion in the tock to give your chicken a unique flavor.
Nutmeg
Nutmeg has a warm flavor that complements rich dishes, both sweet and savory. It shines in baked or stewed fruits, custards, eggnog, and even pasta sauces.
COOKING TIP: Add grated nutmeg at the end of the cooking process as heat diminishes the flavor.
Bay
This indispensable leaf seems to go in and with almost everything from savory meat, flavorful fish dishes, to creamy pasta sauces. It can even round out the sweet taste of custard.
COOKING TIP: Drying brings out the strong, spicy flavor of bay, fresh leaves release more flavor when shredded or chopped.
Oregano
Oregano and Marjoram are siblings in the kitchen so do not need to be classified separately. Marjoram has a delicate flavor and is a subtler flavor than oregano which is more potent. A common herb in Greek cuisine, it is also well known in pizza sauce.
COOKING TIP: The powerful oregano flavor comes through very well when dried. Marjoram on the other hand is more delicate, and is best fresh.
Thyme
Because this herb aids in the digestion of fatty foods, thyme is useful in dishes of mutton, pork, duck, or goose. It is a flavor that blends well with other flavors especially rosemary, enhancing them without overpowering them.
COOKING TIP: Fresh dried thyme is full of flavor and aroma. Add it to soups, stews, and tomato based sauces.
Rosemary
This strong pungent aroma and flavor of rosemary makes it a favorite for veal, poultry or lamb dishes. Rosemary is a versatile herb that complements dishes made with wine, olive oil, and garlic. It also pairs beautifully with vegetables, jams, jellies, and some sausages.
COOKING TIP: To release the flavor of dried leaves, crush them just before adding them to the recipe.
Sage
Sage is used all over the world from Italian meat dishes, particularly calves liver and veal to eel dishes in Germany. The French use it with pork, veal and some charcuterie. In the Middle East, it’s often added to salads, sausages, and cheeses.
COOKING TIP: This strongly flavored herb should be used with discretion. It is good with fatty meets because it aids digestion.
Better Together
The FoodSocial Market offers spice blends to try in all different formsâa fantastic way to discover new favorites! From savory blends like poultry seasoning, which combines earthy, floral, and piney notes, to sweet options like pumpkin spice and gingerbread spice, these mixes make it easy to explore and enjoy a variety of flavors in your cooking.
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