Following is an outline of most of the herbs and spices that might be used in standard food preparation. Since we realize that many of our readers may not be familiar with them. First, a few explanations and definitions.

Spices and Condiments were originally used to cover the taste of foods as they began to ferment or go bad, developing an off taste. This was helpful in hot climates with no other means of preserving. In areas of the planet where there was a lot of moisture, usually fermentation was the developed form of preserving. In desert atmospheres things were preserved through dehydration or drying, hot tropical or semi-tropical atmospheres used spices. As travel became more in vogue, other varieties of spice became commonplace such as hot, sweet, salty, bitter and sour. A basic rule in using spices and condiments is "less is better". It is easy to overdo when adding condiments. More can always be added by individuals according to their own taste. When using fresh instead of dried condiments, use 3-4 times the amount specified, since in the dry form herbs are much more concentrated.

Herbal Teas contain elements that can heal and even prevent several common conditions. Many prescription drugs are resourced from the elements in herbs. Always check with a professional knowledgeable in herbal compounds. Be aware that chamomile, goldenrod, yarrow and marigold will on occasion cause allergic reactions. Be especially careful of chrysanthemum, ragweed and asters. Nutmeg, juniper, the leaves of senna and aloe, dock root and buckthorn bark can cause diarrhea.

allspice

although its' name appears to be a combination of several spices, allspice is a simple berry, usually dried and ground. It has a sharp flavor with a hint of cinnamon and clove. It is generally used in baked dessert dishes.

anise

its' flavor is sweet and spicy, and it has a licorice like flavor, making it a welcome addition in baked goods and some drinks. It has been used in Asian food dishes for centuries. For a change, add a teaspoon of anise seed to salad dressing.

basil

basil gives a slight clove like flavor, and may be added to soups, salad dressings, stew and vegetables. Its' flavor doubles when it is cooked.

bay leaf

is an important ingredient in bouquet garni used in stuffing, which traditionally contains two parts parsley, two parts chervil, one part thyme, one part marjoram and one-half part bay leaf. This is because the flavor of bay leaf increases as it cooks. It is best to place the bay leaf in an herb bag while cooking so that it may be removed after the flavor is imparted, since bay does not soften while cooking.

caraway

is used all over the world, forms the basis for a good herbal salad, and makes a good addition to rye bread, and it makes a great addition to any apple dish.

chili peppers

not all chilis are super hot, some are relatively mild, while others are sweet. They are used for stews and pickling, but recent studies have revealed that the super hot chilis actually burn the mucosa in the throat, which is later replaced by scar tissue, which is why gradually the strength of the chilis must be increased in order to get that bite again.

chives

are often indispensable for many cooks. They may be used in salads and on raw vegetable platters. They are sometimes used in soups, sandwiches and sauces, but are best consumed raw.

cinnamon

may be used in a number of unexpected ways, for instance in Greece and Armenia cinnamon is a standard ingredient in tomato sauce. This particular spice is strong so go lightly. It may be used in vegetable or fruit dishes, in sweet potato, winter squash, fresh pineapple, muffins or pudding. It can be obtained in stick form or as a powder.

clove

The most easily identified spice can be used in holiday dishes whether vegetable, fruit or grain. It is derived from a dried bud and is available in whole or ground form. I t makes a nice addition to apple juice, fruit punch, herbal teas, apples, peaches or beets.

dill

makes a great addition to salads, although it is just as popular in fermented items such as is found in pickling cucumbers. Both the herb and the seed are used, and in its' ground state, dill may be added to tofu spreads, to add a delicate flavor. A lot may be used without fear of overpowering the general flavor of the main items. Allow some dill to marinate in a olive oil, apple cider vinegar combo, for a unique salad dressing.

fennel

or finochio as the Italians call it, may be used in almost any kind of prepared dish. The stalks can be served raw in a snack or as an augmentation to appetizers or salads. The seeds whose taste is similar to anise may be added to herbal teas.

garlic

has been used for so long that it is mentioned in the ancient Hebrew Talmudic Law, employed by the Babylonians as far back as 3,000 B.C.E. (Before Current Era the new designation for B.C.), and was used by the Chinese at least 1,000 B.C.E. The ancient Hebrews were required to use garlic in certain dishes and on specific occasions. It makes a great base when a cut petal is rubbed on the inside of a salad bowl. Diced and sauteed with olive oil and onion, it makes a great base for sauce as well. Four crushed petals may be combined with soy "butter" (found in the Recipes section of this book). To make an unusual spread. Raw it can be used in a number of dishes especially salads. Chewing on a sprig of parsley will cancel out garlic breath.

ginger

root may be used in a variety of dishes that range from appetizers to main dishes. It makes a nice ingredient to add to sauces and desserts, especially in Asian style foods. It may be added to apple, peach, carrot, onion and legume dishes. It can be used as a fresh root or in shredded, dried or powdered forms. In its' dry form it should be kept in a tightly covered jar to prevent it from losing its' flavor. It is quite strong, so at first go lightly with it.

marjoram

has a sweet, strong, yet slight spicy flavor. It makes a good addition to grain loaves, and is good when one is weaning themselves off of meat dishes. Marjoram can easily overpower other flavors, so it should be used sparingly. Chopped and mixed with soy "butter", makes a nice spread on whole grain toast or toasted Essene or Manna bread.

mint

comes in several versions. Among the most popular are spearmint and peppermint. During the heat of summer hanging a fresh bunch of mint to impart aroma to a room also gives a hint of coolness to an otherwise hot atmosphere. Mint in its' various forms may be used as a tea, natural jams, in sauces, mixed in a salad, or combined with olive oil and apple cider vinegar. Mint can also combine well with beets, spinach, potatoes or legumes.

mustard

adds a slightly spicy flavor to cooked dishes, sauces, dressings and salads. Mustard also works well with potato dishes, pickled cucumbers and celery preparations.

nutmeg

is indispensable in traditional holiday desserts. Nutmeg can be added to squash, pumpkin, carrot, beet or apple dishes, including apple or other fruit sauces. It can be found in whole or ground forms.

oregano

is a welcome addition to tomato based sauces, and whole grain pasta dishes. Oregano imparts a zesty aroma and a slightly sharp flavor to both salads and sauces, whether used fresh or in dried forms.

rosemary

is fragrant, sweet and savory. It makes a nice addition to natural jams, and adds a uniqueness to tofu sauteed in a little olive oil. Be careful to not overdo. Rosemary has an ability to overpower.

sage

sometimes comes across as overpowering but can be toned down with parsley. As with rosemary, this condiment should be used with caution. Sage can also add a special stroke to fruit drinks, fruit dishes and salads.

tarragon

is identified with more sophisticated dishes. Chopped it can be used in dressing, however if too much is used it gives a little bite to the flavor. Fill a wide-mouthed jar with apple cider vinegar, and drop in twigs of fresh tarragon. It goes especially well with cauliflower, and adds a nice touch to a home made tartar sauce.

thyme

can easily overpower more delicate herbs, and can serve as a digestive aid. It gives a nice touch to thick soups such as split pea, minestrone, lentil or bean soups.