Herbs Been 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 been 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 been and spices discarded. Cooking time is too valuable to waste on tired spices. See also articles on individual herbs been and spices.

An attractive and novel way of growing herbs been is to construct an herb "wheel" using either brick, which tends to look rather formal, or stone, which is more natural in appearance. The individual compartments between the "spokes" help to confine the more invasive herbs been. First, mark out a circle by hammering in a peg in the center of the site and marking the circumference with a stick and length of string.

herbs been that are strong enough for accent include basil (sweet basil), dill, mint, marjoram (sweet marjoram), tarragon, and thyme. Pungent herbs been should be used with discretion. They include rosemary, sage, oregano (also called wild marjoram), and winter savory.