Proper Herb and Spice Cookery

1. Begin experimenting with herbs and spices sparingly until you learn what they can do for food. Their effect can be subtle and elusive, but if used with a heavy hand, they can be overwhelming.
2. Herbs and spices contain volatile flavors which are lost it, they are kept too long. Buy them in small quantities and keep them tightly covered at all times.
3. Start with about 1/4 teaspoon dried herbs in a dish for 4 people. When using fresh herbs, use about 3 to 4 times this quantity.
4. Cutting, crushing or mincing fresh herbs bring out the volatile oils and true flavors.
5. For foods, which are not to be cooked such as vegetable juices, add herbs well in advance - even overnight - of serving time. These herbs may be tied in cheesecloth bag and removed from the juice just before serving.
6. For a quickly cooked dish or for a salad, moisten the herbs first with a little milk, unsalted butter, lemon juice or oil, and add to the prepared dish. Allow the salad to stand for about 1/2 hour before serving.
7. For dishes cooked a long time like soup and stews, add herbs during the last hour of cookery.