Using Herbs and Spices
Here is a chart to help you in selecting herbs and spices for cooking.

	Type	Characteristics	Use
Allspice	spice	whole ground, small brown berry flavor resembles combination of clove, cinnamon and nutmeg	sausages, braised meats, poached fish, cooked fruits puddings, pies, relishes
Anise	spice herb	whole or ground - licorice flavor leaf, fresh or dried -licorice flavor	cookies, pastries, breads
Basil	herb	aromatic, leaf, fresh or dried member of the mint family	tomato dishes, pesto, salads, marinades, fish, compound butters
Bay Leaf	herb	dark green, oblong whole leaf, fresh or dried	stocks, sauces, soups, stews, and braised meats
Caraway	spice	dark brown, whole seed, curved	rye bread, cabbage, sauerkraut
Cardamom	spice	whole pod or ground seeds sweet and aromatic	pickling, curries, Danish pastry
Cayenne	spice	ground, hot red pepper	soups, sauces, fish, eggs
Celery Seed	spice	tiny brown seed, strong celery flavor	salads, dressings, pickling, marinades, tomato dishes
Chervil	herb	leaf, fresh or dried, mild flavor of parsley and tarragon	soups, salads, sauces, dressings, fish, chicken and egg dishes
Chili Powder	spice	ground blend of chili pepper, cumin, oregano, allspice (can be hot or mild)	chili, stews, sauces, ground meats
Chives	herb	fresh, dried, frozen fine, hollow green top of small onion	salads, egg and cheese dishes, fish, soups and sauces, garnish
Cilantro	herb	leaf of coriander seed - dried or fresh	salads, salsa, sauces, soups, eggs, dressings
Cinnamon	spice	stick or ground - reddish brown, aromatic	preserves, stewed fruits, breads, pastries, desserts, ham, hot beverages
Clove	spice	whole or ground, pungent and sweet	Whole: marinades, stocks, sauces, braised meats, ham, pickling Ground: pastries, fruits, pies, cakes
Coriander	spice	whole or ground - round, light brown seed of cilantro leaf	pickling, sausages, pork, curry, stocks, salsa, dressings, gingerbread
Cumin	spice	whole or ground seed	chili and curry powder blends sausages, salsa, vegetables, soups, sauces, fish, meat, rice
Curry	spice	ground powder or paste peppery, yellow in color mixture of many spices, mild or hot	curry dishes, vegetables, soups, sauces, fish, meat and rice
Dill	herb	leaves, fresh or dried seed more pungent than herb	Seed: pickling, soup, marinade Herb: salads, soups, fish, shellfish vegetables, sauces, vinegars
Fennel	spice	greenish brown whole seed flavor similar to anise	tomato sauces, sausages, fish, marinades, pickling
Ginger	spice	fresh whole, dried powder, candied, crystalized	baked goods, desserts, fruits, curry dishes, pickling, chutney
Juniper Berry	spice	whole, slightly soft purple berry "piney" flavor	marinades, game dishes, sauerkraut
Mace	spice	whole "blade" or ground similar to nutmeg, but milder	baked goods, desserts, fruits, sausages, fish, vegetables, preserves
Marjoram	herb	dried leaf from mint family similar to oregano, milder	beef, veal, lamb, sausages, poultry, stews, soups, vegetables, sauces, salads
Mint	herb	leaf - fresh or dried - "cool" flavor peppermint, spearmint most common	lamb, fruits, teas, beverages, jellies, soups, sauces
Mustard seed	spice	whole or ground seed white, yellow or brown color	prepared mustard, sauces, pickling, dressings, marinades
Nutmeg	spice	whole or ground - sweet	baked goods, pies, cream sauces, soups, chicken, veal, desserts
Oregano	herb	leaf or ground; fresh or dried similar to marjoram, stronger, pungent	Italian & Mexican dishes, sauces, tomatoes, stews, meats, salads marinades
Paprika	spice	ground from dried, sweet red pepper can also be hot	fish, seafood, meats, salads, sauces, dressings, garnish
Parsley	herb	Fresh: curly or flat leaf in bunches dried: chopped.  Delicate, sweet flavor.	soups, stews, sauces, salads, vegetables, potatoes, garnish
Pepper	spice	Whole, cracked or ground.small, hard berry  black, white, green or red	adding a spicy, peppery flavor to anything!
Poppy seed	spice	whole, tiny blue-black seeds crunchy, nut-like flavor	breads, rolls, pastry, fillings, cookies, cakes, salsa and dressings
Rosemary	herb	whole leaf fresh or dried very aromatic; resembles pine needles	lamb, fish, beef, sauces, soups, stews, salads and marinades
Saffron	spice	whole "threads"; gives bright yellow, color to foods with distinctive flavor; expensive	baked goods, rice, potatoes, soups, sauces, curries, meats
Sage	herb	whole, rubbed or ground leaf; fresh or dried; pungent gray/green fuzzy, oblong leaf	poultry, stuffing, meats, soups, stews, salads, fish
Savory	herb	fresh or dried leaf, member of mint family	salads, eggs, vegetables, stuffing, soups, meats, fish, sauces
Sesame	herb	whole (hulled or unhealed) seeds small seed, high oil content, nutty taste	bread and roll garnish, oil, salads
Tarragon	herb	fresh, dried, pickled leaf flavor similar to mint or licorice	poultry, bearnaise sauce, vinegar, fish, salads, dressings, eggs
Thyme	herb	fresh or dried leaf - crushed or ground tiny brownish-green leaf, very aromatic	soups, chowders, stocks, sauces, meats, poultry, salad dressings
Tumeric	spice	ground, intense yellow root of ginger family, mild but peppery flavor	curry powder, pickles, relish, eggs, salads, rice, chowchow