Tips and tricks from good ol' Mom and Dad

Getting aquainted with herbs and spices! Always be sure to add them in small amounts, 1/4 tsp. for each 4 servings. If substituting fresh for dried, use 3 times more herbs.

Basil - sweet warm flavor with an aromatic odor, used whole or ground. Good with lamb, fish, roast, stews, ground beef, vegetables, dressings, and omelets.

Bay Leaves - A pungent flavor, use whole leaf but remove before serving. Good in vegetable dishes, fish and seafood, steaws and pickles.

Caraway - Has a spicy smell and aromatic taste. Use in cakes, breads, soups, cheese, and cauerkraut.

Chives - Sweet mild flavor of onion, this herb is excellent in salads, fish, soups, and potatoes.

Curry Powder - A number of spices combined to proper proportions to give a distinct flavor to such dishes as meat, poultry, fish, and vegetables.

Dill - Both seeds and leaves of dill are flavorful. Leaves mey be used to garnish or cook with fish, soup, dressings, potatoes, and beans. Leaves or the whole plant may be used to spice dill pickles.

Fennel - Both seeds and leaves are used. It has a sweet, hot flavor. Use in small quantities in pies and baked goods. Leaves can be boiled with fish.

Ginger - A pungent root, this aromatic spice is sold fresh, dried, or ground. Used in pickles, preserves, cakes, cookies, soups, and meat dishes.