Herbs and Spices

Thanksgiving is probably the time you’ll pull out those herbs and spices that have been in your cupboards since (at least) last Thanksgiving. Herbs and spices don’t last forever, and if can’t recall when you bought that ground nutmeg it might be time for a replacement. You may be tempted to buy that huge container of cinnamon or basil at Costco, but unless you use it often, it will lose its flavor long before you’ve used half of it. 

Spices are made from roots, seeds and bark, and will last longer than dried herbs. Ground spices will last about three years, if you keep them well sealed and in a cabinet. You should be able to smell them when you open the jar, and if you can’t detect any of the scent, or it smells flat or off, discard it. If you compare the smell of freshly opened cinnamon to an old container you may be surprised at the difference.

Herbs are leaves, and are generally much better when fresh, particularly basil and parsley. The herbs you use for Thanksgiving are generally available fresh, and are abundant this time of year. This doesn’t mean you shouldn’t use dried herbs.  To see if your dried herbs are still packing a flavor punch, sprinkle some into your palm and rub them around. If they smell and/or taste good they’re good to go. If not toss them. I recommend writing the date on them when you open them, so you can have an idea how long they’ve been hanging around. Dried herbs are usually good about one year.

For Thanksgiving you can probably assume for almost everything (including herbs and spices) that you will need more than you think you do. If you’re opting for fresh herbs get the biggest bunches you can, and use any leftovers for a gorgeous garnish. To keep fresh herbs snip the ends, rinse the cut ends in cool water and wrap in a damp paper towel, then put that in an open plastic bag in the fridge. You can also use the same end snipping technique and store them in water on your counter, like fresh flowers. Make sure no leaves are in the water, and change it daily.

A month or more ago I bought some basil with the root end attached. I’ve kept it in a jar on a sunny windowsill, and make sure the roots are in clean water. I snip the leaves as I need them, and it seems to be doing fine. You  can buy a pretty rosemary tree, and take cuttings.

I have strong opinions about parsley, and hate curly parsley! If the store is out, I will make an extra stop to find Italian (flat leaf) parsley. I don’t even like it as a garnish. If you have always bought curly parsley, I encourage you to try flat leaf. I bet you will never get the curly kind again. If you aren’t sure which is the Italian parsley and which is the cilantro, crush a leaf in your hand and smell it. (It probably also has a wire or rubber band around the stems with a label too.)

Finally, a  few words about salt and pepper. Salt isn’t a spice, but for me it is the spice of life.  Salt makes everything taste better, it brings out the flavor in other foods and seasonings. I use only kosher salt, but that is a personal preference; it isn’t better than table salt, just easier to grab. I prefer to use less, then taste and add it as needed. Achieving the right amount of salt is a balancing act, worth the effort. 

Pepper is a spice, whether it’s black pepper or from the capsicum family, should also be used judiciously.  I am not a fan of white pepper. It is the same peppercorn as black pepper with the outer covering removed. I find the taste flatter than black pepper, and the only reason to use white is cosmetic; you don’t want to see black specks in your cream soup. Chili peppers get hotter each time you reheat them, and the longer they cook, so keep that in mind if you’re using them. 

This season, use your herbs and spices wisely and you will reap the rewards of delicious holiday fare.