What to do with Spices

Now, what herbs should you use and when? As a general rule of thumb, many herbs can be swapped in and out of recipes and substituted for one another, which is great if you have a less-than-fully-stocked pantry. But for those of us who aren’t as adventurous in our cooking, here’s a quick guide of tried-and-true pairings. Beef: Cilantro, Dill, Thyme Desserts/Drinks/Fruits: Cinnamon, Cloves, Lavender, Peppermint Legumes: Cayenne, Pepper, Sorrel Pasta: Chives, Oregano, Parsley Pizza: Basil, Garlic, Oregano Pork: Dill, Sage, Marjoram Poultry: Mint, Rosemary, Tarragon, Thyme Seafood: Chives, Cilantro, Dill, Parsley Soup/Curries: Bay Leaves, Chili Powder, Lemongrass Veggies: Basil, Dill, Rosemary And if you still need more direction for adding herbs, try this easy dressing for a perfect and flavorful spring salad or marinade: Orange Herb Dressing (from Harvest Organic) Ingredients: * 2 tablespoons fresh orange juice * 2 tablespoons olive oil * 2 tablespoons white balsamic vinegar or apple cider vinegar * ½ teaspoon dried tarragon * ¼ teaspoon dried oregano * ½ teaspoon orange zest * Sea salt and ground black pepper to taste Instructions:1. In a small bowl whisk together all ingredients. Refrigerate until ready to use. Also good over fresh fruit also with a sprinkle of granola