Using herbs and spices

Herbs

Fresh herbs are the best but are expensive unless you have a herb garden.

Dried herbs are good value and generally have more intense flavour than fresh herbs for the same weight.

Some frozen herbs are available and can be worthwhile e.g. mint, coriander.

As a general rule, fry herbs for a minute or two over a low heat; this often happens in recipes to release their flavour, as with spices, before liquid is added. Be gentle with herbs as they are very thin and therefore cooked almost instantly.

Basil is great fresh but does not cook well, losing most of its flavour in the cooking process. It is therefore best used in Making salads.

Spices

Spices almost always need frying off after meat and onions have been fried in a recipe and before liquid is added, for example for a stew or braise.

Fry larger chunks of spices like a cinnamon stick or star anise first. Ground spices need far less frying but should be fried all together until they release their aromas.

When spices are added can have a big impact on their flavour; although they are usually added at the start of cooking occasionally the flavour requirements of a dish may dictate adding later e.g. in Grandad Eric's 'Curly wurlies'.