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Herbs and Spices to ''Spark'' Your Food

Add Flavor Without Adding Calories


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  • Some great tips, tnanks.
  • These are all good
  • What we see depends mainly on what we look for.
    - John Lubbock
  • Thanks for the chart!
  • Thanks for the chart and herb tips.
    Thanks for sharing
  • I agree that fresh herbs are the primo ingredient for good food. I could not survive without my " parsley, sage, rosemary and thyme." And then there's dill, cilantro, chives and basil. They are very beneficial.
  • Inspiring... I have grown parsley in the past and want to expand my herb garden attempts again. Also, we like to go to a store where we can buy dry spices in bulk in smaller amounts that will remain fresher as we use them. When you do that, the price is more manageable, too, even though they would probably be more per ounce than in a "normal" grocery store.
  • This is great for those of us trying to "spice" up tofu! thanks
    I am learning how to add spices and spice mixtures to my own salad dressing. Interesting and fresher tasting than store bought.
    Chicken almost requires some herbs and spices. Think about Indian spices - they really are not "spicy" and add a lot to almost any dish.
  • Lemon grass,cinnamon,mints are often used in teas here and just before the dried herbs get too old, I make up a broth to drink through the day. I may use something stronger tasting. Did you know that rosemary and bay leaves have other properties in healings / antibiotic properties? It is all good.
    I highly recommend growing an herb garden. Fresh herbs have such great flavor, and some, like dill, diminish in flavor rapidly after picking, so if I have to buy it at the store, it is never as flavorful as homegrown. Fresh herbs also tend to be pricey, but are extremely easy to grow, generally they don't require very good soil.
  • MMGAGE1701
    Did you know that the principle fat in eggs, red meat, and bacon is the same monounsaturated fat as is found in olive oil? Fats have been unfairly maligned for 60 years with absolutely NO real science to back it up.
  • Never say 'never', lol. There are good combinations for strong herbs. Rosemary is definitely 'strong' but pairs well with other strong herbs. I think immediately of rosemary/garlic (plus black pepper), rosemary/lemon or lemon flavored herbs, a favorite tea is mint/lemon herbs/rosemary. I also am a fan of ginger/lemon or even ginger/lemon/rosemary (think gingerbread with a lemon/rosemary sauce - yum!).

    To the person who likes 'Mural of Flavor' from Penzey's - great stuff. They also have their 'Forward' salt free seasoning which is awesome, and several other no-salt or low salt blends. They have a garam masala which is good, but very, very different from the Frontier brand sold at Whole Foods. I like the latter for dishes you would use cinnamon with - a sweet savory.

    And great advice - if you can't smell your herb or spice, you won't be able to taste it, either!
  • RTDAVIS1986
    By the way: you have Ginger being added to "Rick" ...unless Rick really is a food that I'm not aware of...

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