Gives Herbs Spices at www.japanese-home-gardens.com

Care and Storage. The tongue can tell whether a substance is sweet, sour, salt, or bitter. It cannot detect aroma, which comes to us through the sense of smell. The volatility that gives herbs spices herbs and spices their distinctive taste and aroma also makes them perishable. Once volatility is lost through age or careless storage, the product has little, if anything, to offer. One should date the labels of new spices as they are purchased. They should be kept handy but should not be stored over oven heat or in direct sunlight. Containers should be closed immediately after use. At least once a year the shelf should be checked and all "fainthearted" herbs and spices discarded. Cooking time is too valuable to waste on tired spices. See also articles on individual herbs and spices.

Whole spices are ideal in foods that require long cooking or in clear liquids that might be colored by the product in ground form. Allow 20 to 30 minutes of cooking time to release the aroma of whole spices, and then remove the spices. Use ground spices in quick-cooking foods, baked goods, desserts, and convenience foods. Let a bay leaf cook 15 to 20 minutes, but whenever possible, herbs should be added during the last 10 minutes of cooking time. Although herbs and spices generally need no special preparation, the following exceptions may be noted:

America entered the spice trade in the late )0's and subsequently became very active in 1 world market. With modern methods of nsportation and distribution, seasoning herbs 1 spices are so widely available and low in t that they are almost universally used. Simple Guides for Use. Learning the art of :ing can be an enjoyable experience. Although re is no "mystery" about the use of herbs and _es, there are a few guides or rules that are pful, especially for the beginner. To become acquainted with a spice one may BF it, lick a few grains, or heat a speck of it i half cup of bouillon and taste it. It is obvious that the potency of common spices differs greatly. Garlic, red pepper, and saffron are examples of strong spices. Start by using one eighth of a teaspoon of these for each four servings of food. For most other spices a quarter of a teaspoonful for each four servings is a good starting point. It is always easy to add more. Chive, parsley, chervil, and summer savory are "good mixers" with many uses.