ANCIENT BEGINNINGS
Many people think of pizza when they thing of oregano, but this wonderful herb can add a warm, balsamic and aromatic flavor to many different dishes, especially Mediterranean cuisine. Native to northern Europe, oregano grows throughout the world. Recognized for its aromatic properties since ancient times, the Greeks and Romans held it as a symbol of joy and happiness. In fact, it was a tradition for brides and grooms to be crowned with a laurel of oregano.

HOW TO SELECT AND STORE
Whenever possible, choose fresh oregano over dried, since it is superior in flavor. The leaves should look fresh and be a vibrant green color, while the stem should be firm and free from dark spots or yellowing. Store fresh oregano in the refrigerator wrapped in a slightly damp paper towel. It may also be frozen, either whole or chopped, in an airtight container.

If purchasing dried oregano, look for superior quality and freshness and try to buy organically grown, which will not have been irradiated. Dried oregano should be kept in a tightly sealed glass container in a cool, dark and dry place where it can be kept fresh for up to six months.

TIPS FOR PREPARING
Oregano, either in its fresh or dried form, should be added toward the end of the cooking process since heat can easily cause a loss of its delicate flavor. Try it on pizza, in sauteed mushrooms, added to an omelet or sprinkled on garlic bread.

NOW RICH IN FLAVOR. This little hard seed has a warm, spicy-sweet flavor. When Columbus sailed from Spain looking for the East Indies, nutmeg was one of the spices he was seeking. Now you can just pick it up at the local grocery store!

LESS IS MORE. The best advice when grating whole nutmeg to dishes: use sparingly. A little goes a long way, whether sprinkled over eggnog or mixed into a pumpkin pie, a chicken dish, or white sauce.

BUY & STORE. Store whole nutmeg in an airtight container away from heat, moisture and direct sunlight. The spice is available whole and ground. Whole nutmeg can last over a year if properly stored.

MISTAKEN IDENTITY. Cilantro causes some confusion. The herb is actually the leaves from a coriander plant. The seeds are called coriander. Also the leaves are often mistaken for flat-leaf parsley, but they are smaller. 

LOVE IT OR LEAVE IT. To some, fresh cilantro makes a salsa; to others, too much cilantro is the equivalent of eating soap. This green leaf is a popular addition to Indian, Mexican, and Vietnamese dishes. Always add cilantro at the end of preparation. Cilantro is best fresh and uncooked because it loses color and some oils in the heating process.

MORE THAN GARNISH. Parsley may get a bad rap as nothing more than a throw-away piece of greenery at the local steakhouse, but parsley is so much more. Go with the flat-leaf parsley for flavoring foods; it has a nice peppery taste. Curly-leaf parsley is much more bland.

WHAT TO LOOK FOR. Choose bright green leaves free of wilting and yellowing. Wash with cold water, roll in paper towels, place in a plastic bag, and store in the fridge. It should last about a week. 

ADD IT IN. Sprinkle chopped parsley on rich, creamy dishes like fettucine Alfredo and egg casseroles to add a nice light flavor and cleanse the palate.

KICK IT UP! Cayenne pepper is a hot red chile pepper used to spice up dishes. It can be used as a fresh pepper, dried, powdered, and dried flakes.

HEALTH BENEFITS. Not only does cayenne pepper add flavor to your favorite dishes, it also is said to have a slew of health benefits, including fighting inflammation, preventing stomach ulcers, clearing congestion, boosting immunity, and helping some to lose weight.

ENJOY. Try adding a bit of cayenne to heat up anything from a veggie saute to chili. Add a new dimension to any sort of canned beans with the red spice or try sprinkling the hot stuff and lemon juice on cooked kale.

PAST THE POTATO. Sure, we’ve all thrown some chopped chives on a baked potato for that light oniony taste, but you can use chives to garnish anything from blue cheese to chowders. Try growing chives in your garden to control unwanted pests!

CHIVES VS. SCALLIONS VS. GREEN ONIONS. Often people will refer to chives when they actually mean scallions or green onions. Green onions and scallions are indeed the same; chives do not have that small white bulb. Choose chives when you want a splash of color and a hint of onion and garlic. Choose scallions when you want a bit more texture and a stronger onion taste.

THROW IT IN. Thyme complements other herbs and spices such as basil, sage, and lavender. A major player in French cooking, thyme stars in both herbes de Provence and bouquet garni herb mixtures. Thyme’s tiny leaves are also important in Middle Eastern cuisines. Mixed with oregano and marjoram, it seasons everything from pitas to roasted meat and poultry.

BUY & USE. Choose fresh thyme that’s bright green. Store in a plastic bag in the crisper section of your fridge. Using your fingers, strip the small leaves off the woody stems.  

GIVE IT SOME THYME. Thyme is an antioxidant. Because it also has immune-enhancing properties, add thyme to soups for a health boost during this cold and flu season.

AROMATIC ESSENCE. Mint’s beautiful smell comes from menthol, the oil in the leaves. This green herb has been around for thousands of years and traditionally was used as medicine to treat stomach pain.

BUY & STORE. Look for bright green leaves without wilt. To store, place, stems down, in a glass of water, cover leaves with a plastic bag, and refrigerate. Refrigerated mint will keep about a week.

EXPERI-MINT. Mint has over 20 varieties, but peppermint and spearmint are the most common. Use fresh mint in both savory and sweet recipes. While it’s great in tea and as a chocolate flavoring, don’t be afraid to try this delicious herb in lamb dishes, on grilled eggplant, or mixed in with cucumber and plain Greek yogurt to top salmon.

BASIL BASICS. Basil, a common flavor note in Mediterranean dishes, is a member of the mint family. Its flavors are a mix between licorice and cloves. Basil is best known for the role it plays in pesto sauce, in which it’s mixed with Parmesan cheese, olive oil, and pine nuts.

STORE. Fresh basil can be stored in the refrigerator for up to five days. The best way to keep it fresh is to place the stems in water, covering the leaves with a plastic bag or wrap. Change the water every other day for maximum freshness.

ADD IT. Basil can be added into a wide variety of foods. Try tossing it into salad dressings or onto pizza. Most pasta sauces can benefit from a little basil as well. Even potato salads could use a boost from the flavorful green herb.

SECRET SPICE. Cinnamon has been around so long, the Old Testament mentions it. Ancient nations held the spicy stuff in high regard, and its source was kept mysterious in the Mediterranean world for
hundreds of years by spice trade middlemen to protect their monopoly as suppliers. The secret is out now: Cinnamon is native to Sri Lanka.

DIVERSE COMPANION. Not only lovely in pies, drinks, and breads, cinnamon can also add depth to chicken and lamb dishes. Take a cue from Cincinnati and toss a pinch in chili to add an entirely
new dimension.

ADD IT. Just one teaspoon of the spice has as many antioxidants as a cup of pomegranate juice, so start sprinkling it on anything from peanut butter to your morning coffee.

BUY & STORE. Black peppercorns are small berries from the East Indian pepper shrub. Pepper was once believed to cure a variety of illnesses, from gangrene to insomnia.   

WHOLE. Toss whole peppercorns in stocks to add delicious flavor and depth. When stored airtight
in a cool, dark place, the little berries will keep their flavor for at least a year.

CRACKED. The easiest way to crack peppercorns is to place in a plastic bag and lightly pound with a rolling pin. The nice texture and big flavor combine for a great rub for grilled steaks, salmon, and tuna.

GROUND. Keep the peppercorns in an airtight container until ready for use. Freshly ground pepper adds great flavor to just about everything.

SPICY! Red pepper flakes are crumbled and crushed dried chiles, usually ancho or cayenne, which add heat to a variety of dishes. 

PAST THE PIZZA. Red pepper flakes are best known for adding a little to heat to your favorite slice, but the fiery flakes, often called crushed red pepper, can spice up a variety of dishes. Try cooking them briefly in olive oil and minced garlic, then drizzling over your favorite pasta or sauteed veggies. And use them to shake up your eggs, soups, and stews.

BUY & STORE. Ever pile the flakes on at a pizza restaurant and not feel the heat? Because this spice loses its pungency quickly, buy every six months or so. Store in a cool, dry place.

EXPENSIVE TASTE. Saffron is the dried stigmas from the crocus flower. Each flower yields just three stigmas, each gathered by hand. About 13,125 stigma threads equal just one ounce. Therefore, saffron is the world’s most expensive spice, usually costing around $10 per gram and sometimes more.

EASY DOES IT. Bitter tasting on its own, saffron is often said to smell like metallic hay. Use it
sparingly because a few threads go far; too much saffron can taste medicinal. Toast threads before grinding them with a mortar and pestle or soak in water or milk to release the flavor. Try saffron in
risotto, paella, lamb dishes, and seafood soups.

DRIED OR FRESH? While fresh dill has a nice sweet flavor, it tends to lose strength when cooked for a long time. Use dried dill for soups, stews, and a variety of sauces in order to keep that
stunning flavor.

WHAT TO LOOK FOR. Fresh and dried dill should both be bright green and fragrant. If either is dull in color, the flavor is most likely gone.

HICCUP CURE. While many use a spoonful of peanut butter, Charlemagne used dill at banquets to get rid of hiccups 1,240 years ago. So skip the Skippy and try a dill pickle like a king!

SWEET OR SMOKED. Paprika’s most common variety is mild and sweet, but there is also a Spanish smoked paprika that adds some heat. Paprika is made in Hungary, Spain, and California and ranges in color from bright red-orange to rusty brown.   

MORE THAN DEVILED EGGS. Paprika has other uses than garnishing. Paprika adds a deep flavor and beautiful color to rubs and soups. Add the smoked variety to meats such as lamb, ribs, roast beef, and roasted chicken. Add the sweet to salad dressings such as creamy blue cheese, to potatoes, or even sprinkle it on your favorite shrimp dish.

SAGE WISDOM. Sage, a member of the mint family, is a small perennial evergreen subshrub. It’s been valued for centuries for its culinary and medicinal qualities. The Latin name for sage, salvia, means “to heal.” Sage has been found to be effective in the management of mild to moderate Alzheimer's disease.

STUFFED ON STUFFING. As an herb, sage has a slight peppery flavor. Toss a little in your Thanksgiving stuffing—it acts as a digestive to help with that overly full feeling after all that turkey. It’s also used to flavor a variety of side dishes and sauces and is common in French, German, and Mediterranean cuisine.

STORING SAGE. Dried sage can be stored in an airtight container for up to six months in a cool, dark place. Wrap fresh sage in a paper towel, seal in a plastic bag, and store in your refrigerator up to four days.

PERFECT SPICE. Not only does ginger add a distinct and deep flavor, it’s been used for thousands of years to treat nausea, motion sickness,
colds, and even to relieve the pain of osteoarthritis.

BUY & STORE. Look for fresh
ginger in the produce section of your local supermarket. Choose plump, firm, and not overly fibrous pieces that aren’t too light.

Ginger pieces can last up to 3 weeks in the fridge, wrapped in a paper towel and then a plastic bag.  When you’re ready to use, simply peel and grate or slice.

FRAGRANT FAMILY. Onions, ramps, and shallots, which are
all in the bulb-vegetable family,
are brothers to garlic. A garlic
clove doesn’t release its scent
until after it’s peeled. The best
way to preserve the smell and sweetness is to either roast or
gently sauté it. Be careful not to burn garlic or you’ll be in for one stinky surprise.

BUY IT. Garlic is sold in a myriad of forms: whole bulb, already-peeled cloves, presliced, and minced. Buy bulbs that are plump and firm. Avoid garlic that seems too soft, light, or is sprouting.

STORE IT. Keep the whole bulb in a cool, dark place like the back of a cabinet. Store-bought jars go in the fridge after opening.

POPULARITY CONTEST. Every year it’s estimated that each person consumes up to 4 pounds of garlic!

ROAD TRIP. Ready to go out on the open road for the love of garlic? Gilroy, California holds an annual garlic festival that features two tons of fresh garlic, four tons of calamari and 10 tons of beef each year. This year over 100,000 people attended.