Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

Herb & Spice Information

Stock up often. Start fresh! Remember, herbs and spices are at least 2 years old when you purchase them – it takes a year to grow and harvest, and a year to get to the grocery shelves.  Whole leaf dry herbs last at least a year; whole spices at least two years under optimum conditions.

Store carefully.  Exposure to light, moisture and air will quickly rob herbs and spices of their delicious flavors. Store in airtight containers in a cool, dry place, away from light. 

Cook spices a long time. Unlike most herbs, which flavor a dish almost instantly, spices are slow to reveal their real “personality” (sort of like you, Yardboy!). Give them ample time to release flavors.

Boost the flavor.  Toast spices briefly in a dry skillet until aromatic for the best flavor.

Why herbs and spices are good for you:

Eat more Cinnamon!  A very warming herb that helps regulate insulin levels and lowers cholesterol.

Dill and Cilantro: Good amounts of calcium.

Parsley: Like a vitamin pill in a plant!

Stevia:  A natural sugar substitute, 30 to thousands of times sweeter than sugar.  Non-caloric and diabetic safe.

Samphire, an herbal salt substitute and member of the seaweed family, is easy to grow and winters over, just like stevia, nicely.

Herbal and spice salt busters: Bay, savory, oregano, dill, lovage, and the lemon herbs are just a few herbs that deliver great flavor so you don’t have to shake on the salt. Sea salt, though, is better than regular salt.  It’s more flavorful so you’ll use less, plus it contains more minerals. 

More recipes, etc. on Rita's web site: www.abouteating.com  

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