Herbs and Spices used the most: seasonal and everyday use.

toasted

17 years ago

I'm conducting some research and what I am looking for:

Herb/spice name.

Frequency of use.

Frequency of purchase.

Any and all herbs/minerals/vitamins should be listed.

Information regarding those that get used less frequently.

All information is for private research.

Your participation is highly appreciated.

Thank you in advance,

JAW

Sort by:Oldest

Comments (8)

CA Kate z9
17 years ago
Frequently (Replace and/or use fresh constantly): Ground Cinnamon; Nutmeg; Cayenne Pepper; Black Pepper; Clove; Vanilla - whole and extract; Ginger - powdered, candied and raw; Rosemary; various types of Thyme; Chives; various kinds of Basil; Parsley; Dill; Bay Laurel; Mints; Lemon Verbena.

Occasionally ( small quantities 2 or 3 times a year or grow fresh myself): Allspice; Sage; Celery seed; Poppy seed; Curry Powder; Mustard, powdered and whole seeds; Fennel; Saffron; Caraway seed; Paprika; Pineapple Sage.

Rarely (replace small quantities once a year): Anise Seed; Coriander, ground and whole; Mace; Turmeric; Poppy Seed; Sesame Seed; Cardamon, whole and powdered; Cinnamon Sticks; Cumin.

Hope this helps.
teryaki
17 years ago
Frequently: Garlic, thyme, Hungarian paprika, sea salt, black pepper, sweet marjoram, rosemary, ginger root, chili powder

Occaisonally: Crushed red pepper, Serrano chiles, stick cinnamon, cardamom pods, cloves, oregano, turmeric, parsley, lovage, bay laurel

Rarely: Sage, allspice, dill, celery seed, cumin

I should add for the sake of completeness that while I do not personally consume basil, I grow a large annual crop (~15 large bushy plants) which my family processes into pesto and consumes throughout the year.
Related Discussions
Please help with most useful herb tips!
Q
Comments (13)
Herbs add flavor to food and provide extra scent and color in your garden. They are among the oldest cultivated plants and are as fascinating now as they were hundreds of years ago. Herbs can be annual, biennial, or perennial. Most have modest flowers, but some have very showy flowers, while others have quite striking leaves. Many herbs attract bees and butterflies, which adds even more interest to your garden. Here are the 10 most popular herbs for you to consider. 1) Basil is a half-hardy annual with shiny green leaves; it is great in tomato dishes. It grows up to two feet and needs shelter, sun, and regular pinching out to keep it small. 2) Bay is often grown as a small, pyramid bush and can reach sixty feet if grown in the wild. However, it is quite slow growing in pots, so you donÂt have to worry about it getting this tall in your garden. You can use bay leaves in stews and sauces, and it is especially tasty in spaghetti sauce. 3) Chervil is a delicate, ferny annual or biennial. It grows to about one foot tall and has a peppery taste, which is quite strong if used fresh in soup or salad dishes. You can harvest this herb all winter long if planted in a sunny, sheltered spot. 4) Chives have tidy, grassy leaves and a mild onion flavor. They grow to be about 6 inches high. These are perhaps the most popular herbs used and grown today. They are most commonly used in salads and in potato dishes, as well as a garnish. 5) Dill is an annual that grows to be about three feet high. It has delicate, feathery leaves and strong-scented seeds. Its flat yellow flowers make a great border in any flower garden. Dill is often used with fish, eggs, and tomatoes, as well as in pickling. 6) Garlic has a very distinct flavor that is used to enhance meat, vegetables, and salad dressings. It is very easy to grow; you can plant single cloves in the spring and have complete heads of garlic by late summer. 7) Mint is very prolific in its propagation; it grows to be about 24 inches tall and spreads very rapidly. If you plant it in a garden, you might want to put it in a pot to keep it from overtaking the other plants. It is traditional to use mint jelly with lamb and fresh mint with peas and new potatoes. 8) Parsley is considered to be the most popular herb because it can be used to enhance any savory dish. It is a biennial, but sometimes grown as an annual, and grows to be about two feet tall. The fern-leafed plants make a very attractive border. 9) Sage comes in many different varieties; all are hardy shrubs that benefit from annual spring pruning. This herb is traditionally used in turkey stuffing, but is also popular with poultry and cheese. Tarragon is a floppy, course perennial, about two feet tall. It has a fresh, tart taste and is used in fish, chicken, and seafood dishes. The French variety is considered to be better than the Russian is. Here is a link that might be useful: How To Herbs
...See More
Jarred spice/herb shelf lifes?
Q
Comments (11)
What I like about Penzeys is they sell almost all of their spices in the little 1/4 cup jars, which really helps me keep my spices fresh, since single-me doesn't use up spices that fast, especially the less common ones. I also love some of Penzeys unique blends. But I have to pay shipping so not much of a cost savings so I only order things once and a while from there, specialty items, etc. I can also get good spices locally so it's all good. I don't throw spices out too often, I just use them a little more liberally if they are older. Chile powders seem to hold up relatively well for me, I don't go thru the hotter stuff very fast. Paprika, on the other hand, looses its delicate flavor fast. But who cares if you are just using paprika for the color. I do some N. African/Middle Eastern and Hungarian cooking and I actually use paprika for the taste. As for having little jars of weird spices on the counter, I hear ya! But in those situations I try to find recipes I like using that ingredient. I love to experiment in the kitchen. Tumeric is so good for you, I have developed a repertoire of recipes using it. BTW, that's another spice that doesn't do well sitting on the shelf for long periods of time. I think that's why a lot of people don't think tumeric has much taste, because the taste it does have seems to fade faster than I can use it up. I like tumeric with rice and peas or spinach. It's the poor man's saffron.
...See More
What do you use in your kitchen everyday?
Q
Comments (27)
Good advice here - and putting things where you will use them is important. Planning ahead is important - but be ready for bumps in the road - for example, I planned a drawer directly under the cooktop but it didn't meet code so had to change a few things - which in the end is somewhat better than my original plan (I moved the wraps and bags to a drawer closer to the fridge - but probably would have done a bank of 4 drawers instead of 3 as I do have to stack load some of the wraps) Before I signed off on the plan - I literally measured and tagged my old space on where items should go. One major goal - I hated the organization of the dishes, glasses, and silverware - My plates were to the left of the DW, my glasses across from the DW, and the silverware was to the right of the DW on another bank of cabinets. In my new plan, everything is the right of the DW except for a few specialty items - so I can unload everything into their homes. I don't bake everyday - but all my baking supplies, cake and muffin tins are near the oven.(including my favorite item - hot mitts with fingers - so much better than a pot holder) Most of my measuring cups and other baking utensils live in this area. I do duplicate a set of measuring spoons and cups in the cooking area. I don't use the cooktop everyday but most of my pans and utensils are stored by the cooktop. My large LeCreuset dutch oven and AC pasta pot are in the corner SuperSusan. My herbs and spices are close to the cooktop but on the second shelf and away from the heat (I do keep cinnamon and a few others in the baking area) We eat breakfast everyday and usually cold cereal - and the plates, bowls, silverware and cereal are within reach of each other. (plus condiments honey, sugar, nuts and dried fruit plus other items to go into the dining room such as salt and pepper shakers) My salad spinner is within easy reach of the sink - it is in my SuperSusan and I only have to open the first door to reach the spinner and also my pasta drainers. I open the doors the whole way to get to my pasta pot and large sauce pan - which is huge! I can then spin the Susan to get to lesser used items. What I don't use in my kitchen - the cabinet above the cooktop has some items crockery vases and I think I pulled one out one time. I also store my applesauce maker up there - it was my mom's but I don't make applesauce every year - it is one of these conical things with a wooden stirrer to send the mushed apples through the strainer. I also don't make press or rolled cookies very often - so they cookie press(also my mom's and maybe older) live on the top shelf of the baking cabinet. This year, I spatchcocked my turkey and never going back to plain old roasting - so I moved my giant roaster to the basement to make room in the pantry for my DHs older coffee machine that he isn't using right now as we got a Nesspresso for Christmas. - And I put the coffee supplies, a few mugs, and cleaning kit in the cabinet right by the coffee. Our pull out pantry (we also have a walk-in pantry), we keep our sport food and some easy reach snacks in there as my DH can't seem to find anything in the regular pantry other than the plastic bags for the trash can (he hasn't figured out that I also keep extras in the drawer next to the trash can. I originally planned to get rid of my countertop oven but it was so nice to me during reno, that I just couldn't do it - so it has a home in the pantry and I have power, so can use it in place. I added a Vitamix post reno - so needed to modify what went into the drawer. I moved my ice cream maker to the SuperSusan but it might move to the basement as I just don't use it. When I need extra space - I pull in my portable island (a Boos cart) Bit of a ramble but I think you get the idea.
...See More
Help me choose spices and herbs for outdoor garden
Q
Comments (10)
"How can I tell if it is *really* French Tarragon?" If the nursery has only one variety of "Tarragon," it's Russian Tarragon. If they only have "French Tarragon," it's mis-marked. If they have both French Tarragon and Russian Tarragon, put one of each plant next to each and compare them. The French Tarragon should have: darker leaves, smoother leaves, shinier leaves, a stronger, more pungent aroma a stronger flavor with no trace of bitterness Russian Tarragon has a weaker flavor and aroma, with a slight bitter edge. If the nursery has both "Russian Tarragon" and "French Tarragon," and they appear, smell and taste virtually identical, they are both Russian Tarragon. If the nursery is growing from seed, the seed supplier is probably the origin of the misidentification. If they are growing from cuttings, the nursery itself is suspect. If they buy from a "wholesale nursery," then the problem is upstream in the chain, and the wholesale nursery or their seed supplier is suspect. Which brings me to this overall advice: If you're planting herbs to cook with, when shopping at the nursery, smell and taste every plant you're going to buy. Reject any with weak flavor or off flavor or off aroma. Find that taste good and smell good. Don't buy any of that "cat pee sage" we see g posts about on here. Oh, and some mint is good. Be careful, that's another one that spreads far and wide from where you plant it. One final note, even with all "perennial herbs," there are some differing requirements from one type to another. Separating your herbs in some way will work to your advantage. You could have your "garden guy" use blocks or bricks build up "raised beds" and separate your various herbs. I use old tires for raised "mini-beds" in my herb garden. I cut out the sidewall on the side that goes down on the ground. I break up the soil underneath to allow for some deeper root growth, and I work some perlite into the soil because here my soil is very water retentive with a lot of clay in it. I then fill in the tire with a mix of good topsoil and "forest floor compost" that I rake up from the woods here on my acreage. I rake the loose leaves off the top, then rake up and shovel up the "coffee grounds" like layer under that, on top of the topsoil. It's great compost. You can use a mix of any good finished compost and good draining topsoil/garden soil to build up the raised beds. Some perlite in the mix will help with drainage.
...See More
greth_gardener
17 years ago
Daily - Garlic, pepper, mint (as mint sauce)
several times weekly - oregano, basil (in season) thyme parsley, chili, bay leaves. Chives would fit in here, if I could grow enough. I use celery leaves in small quanities for flavour.
Regularly - rosemary coriander leaves, caraway seeds, dill.
Rarely - cinnamon, ginger, nutmeg, allspice, marjoram, lovage, hyssop, savory.
gardengalrn
17 years ago
Frequently/daily: Garlic, pepper, chives, paprika
Regularly: Basil, oregano, dill, cinnamon
Rarely: Ginger, nutmeg, allspice, rosemary, thyme
grovespirit
17 years ago
Very Frequently (Use daily and buy weekly): Coffee (organic whole bean), Green Tea (whole leaves, not the bagged kind), Black Tea, gourmet (Earl Grey and Lychee Black) not bagged tea; Ginger (fresh) and Garlic (fresh); Black Pepper (whole)

Frequently (Use weekly and buy twice a year):

Minerals and vitamins:
Multivitamin containing Dicalcium phosphate, magnesium oxide, potassium chloride, ascorbic acid, ferrous fumarate, calcium carbonate, dl-Alpha tocopheryl acetate; niacinamide; zinc oxide; calcium pantothenate; crospovidone; magnesium stearate; magnesium sulfate; hypromellose, cupric sulfate, pyridoxine hydrochloride, riboflavin, lecithin, thiamin mononitrate, vitamin A acetate, sodium borate, folic acid, sodium molybdate, beta carotene, chromium chloride, potassium iodide, sodium selenate, phytonadione, biotin, sodium metavanadate, stannous chloride, cholecalciferol, cyanocobalamin.

Herbs- Rosemary; various types of Thyme; various kinds of Basil; oregano; marjoram; Bay Laurel leaf; Curry powder; Schisandra Berry; Chamomile; Rooibos, red; Mints.

Occasionally (Use small quantities monthly and buy once a year): Allspice; Sesame Seed; Cayenne pepper; Cinnamon, ground; Cardamom; Mustard, powdered and whole seeds; Fennel; Saffron; Paprika; Vanilla bean; chili powder; Dried hot red pepper flakes; white pepper; MSM +glucosamine; melatonin.

Rarely (Use small quantities a few times a year and buy every 2 years): Tamarind, cubeb, dried red hibiscus, Lavender, organic dried rose petals, dried passionflower leaf, dried elderberries, Ginseng, red korean; Ginseng, Siberian; Kava Kava root; Tarragon; green peppercorns; red peppercorns; savory; sage; dill seed; Coriander, whole; lemongrass; Mace; Cinnamon Sticks; Cloves; Allspice, Turmeric extract, bilberry extract, citrus aurantium extract, gotu kola, ginkgo, uva ursi, juniper berry, dried papaya, bromelain.

Very rarely (Use small quantities once or twice a year and buy every 2-3 years): Chinese 5-spice powder, star anise, Valerian, Meadowsweet, astragalus, blackberry leaves, codonopsis root, reishi mushroom, peony root, licorice, eyebright, osha root, wild cherry bark, frankincense, myrrh, sweetgrass, white sage (artemisia), cat's claw, bitter melon, goldenseal, galangal, dried lime leaf, candied citrus peels, vervain, gumbo file (sassafras leaf), dill weed, celery seed.

Chinese herbal tea mix containing : cortex eucommiae, niouqi, Jinggouji, Zhaosi, Radix morindae officinalis.

Supplement containing: guarana extract, gymnema extract, garcinia cambogia extract, white kidney bean extract, citrus bioflavonoids, fenugreek, chitosan, citric acid, L-carnitine, L-lysine, L-phenylalanine, potassium phosphate, magnesium phosphate, potassium chloride, calcium carbonate, betaine HCL, inositol, dl- methionine, chromium picolinate, lutein extract, grapeseed extract, tocotrienols, coenzyme Q10, lycopene.
gamebird
17 years ago
Use frequently/daily: salt, black pepper, black tea.
Replace immediately if getting low, usually monthly.

Use occasionally/weekly or monthly: sugar, mint, rosemary, parsley, chives, onion (bulb, powder and salt), garlic (bulb and salt), paprika, Lowry's Seasoning Salt, lemon juice, lime juice, saffron, chili powder, cayenne pepper, vanilla, bay leaves.
Buy when a recipe calls for it and I don't have any, usually two or three times a year. I grow mint, rosemary, parsley, chives, onion and garlic.

Use rarely/holiday: Dill, dill weed, cinnamon, nutmeg, oregano, sage, thyme.
Buy when a recipe calls for it. I buy it, use it once and then stick the rest in the cabinet where it remains for a couple years, until I need it again and realize it's too old, so I throw out the rest and buy new. I grow sage and thyme in the garden.

No vitamins, minerals or medicinal herbs.
chaman
17 years ago
toasted, please refer to a the thread under Herbs containing Minerals posted in GW Herb forum as Herbs containing Minerals, on Mon Sep 4 06 at 9:30. You will find some useful info. about herbs in general.
brass_tacks
17 years ago
almost daily: salt, pepper, onion, garlic, parsley, cayenne pepper, sunflower seeds, wheat germ

often, add to list above: sweet basil, chives, dry mustard, ginger root, cinnamon, paprika, bay leaf

Not very often: nutmeg, oregano, sage, thyme, vanilla, curry

Herbs and Spices used the most: seasonal and everyday use.

Comments (8)

CA Kate z9

teryaki

Related Discussions

greth_gardener

gardengalrn

grovespirit

gamebird

chaman

brass_tacks

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US