Spices and Herbs - The Chef's Cooking School
ginger

Ginger: Brown skin, yellowish interior

Flavor profile: Sharp, if overuse can result in "spiciness"

Uses: Marinade, stir-fry, sauces, dressings, tea

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.

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 stick, chop needles

rosemary
sage

Sage: Broad Green Leaf

Flavor profile: Earthy, subtly robust

Uses: Brown butter sage, stuffings, poultry

What to look for: Light green, broad leaves, full

Storage: Can be stored at room temperature or wrapped

                in paper or plastic and kept in the refrigerator.

Preparation: Remove leaf only, chop,

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

thyme
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