Spices and Herbs

ginger

Ginger: brown skin, yellowish interior

Flavor profile: sharp, if overuse can result in

"spiciness"

Uses: marinade, stirfry, sauces, dressings

What to look for: firm, clean skin

Storage: wrapped in paper or plastic in

refrigerator

Preparation: Peel outer skin, slice, grate or

chop. Usually removed after flavoring has

been accomplished.





thyme

Thyme: 3 - 8 in. stock, small leaves

Flavor profile: light, fresh, leafy,

pleasant

Uses: stuffings, marinades, dressings,

soups, chowders

What to look for: fresh clean

aromatics, green,

Storage: can be stored at room

temperature or wrapped in paper or

plastic and kept in the refrigerator.

Preparation: remove leaves, chop, or

place entire stock into stock pot then

remove







sage

Sage: Broad Green Leaf

Flavor profile: earthy, subtly robust

Uses: brown butter sage, stuffings, poultry

What to look for: light green, broad leaves,

fresh full

Storage: can be stored at room temperature

or wrapped in paper or plastic and

kept in the refrigerator.

Prepartation: remove leaf only, chop,







rosemary

Rosemary: sticks with green "needle"

Flavor Profile: Robust, pine like

Uses: beef, marinades, meats, with garlic

What to look for: green not brownish, clean

crisp, like pine needles

Storage:can be stored at room temperature or

wrapped in paper or plastic and

kept in the refrigerator.

Preparation: clean needles off of stix, chop

needles