Herbs and Spices

I keep a tangle of herbs growing in the garden, actually mixed in with the flowers. Just sage, thyme, and rosemary, which winter over really well and require no care, and, in Summer, I’ll put some basil, cilantro and parsley (the flat-leaf kind) in pots. I can never keep them going indoors in the winter, so when they die, they die and I pick some fresh ones up at the grocery store, or, I use some herb blends by Gourmet Garden that come packed in tubes with a bit of oil. They are fresh tasting and really convenient to keep in the fridge. I have parsley, basil, cilantro and ginger blends. There may be others, I don’t know.

As far as dried things go, I try to keep them organized by cuisine. Sort of. In my mind, the groups are like so:

a few varieties of sea salts and peppercorns

dried peppers
cayenne
chili powder
crushed red pepper flakes
cumin
coriander

garlic and onion granules

thyme
rosemary
sage
parsley

garam masala
old bay seasoning
a homemade dry rub for meats
dry mustard

cinnamon
nutmeg
mace
allspice
ginger
candied ginger
cloves
cardamom (my favorite!)

vanilla, almond and lemon extracts

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