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If you have ever tasted a dish where the flavors blend to create the perfect melt-in-your-mouth taste, you know that this comes from more than just a good cut of meat. The first thing to remember is that spices are meant to be used to add flavor to the dish, not to mask what is already there.
Meats can be seasoned with a rub before grilling and then with a few fresh herbs at the end to get a well rounded taste. It can be difficult to find the line that divides too little versus too much seasoning to add to your cooking. Pork: Basil, bay leaves, dill, garlic, lemon verbena, marjoram, onion, oregano, rosemary, sage, savory, tarragon, thyme.
Beef: Basil, bay leaf, chives, garlic, onion, marjoram, oregano, rosemary, tarragon, thyme.
Fresh herbs and spices have a stronger aroma and flavor than commercial dried herbs and spices. Also, while some herbs compliment each other, be careful not to add too many different ons at once otherwise, the flavor would be overpowering. With this method, the heat and steam will not enter the container and diminish the potency of what is left in the jar. Add spices earlier for more blended flavor, or at the end of cooking for more distinct flavor.

Too little and the dish lacks richness, but too much and it overpowers the essence of your meat and vegetables. They are prized by food lovers and gourmet cooks.Dried herbs and spices are used more often than fresh because they are more readily available and convenient to use.
There are a few tricks that you can use with your own cooking to create that same sensation for your guests’ taste buds. Add herbs to stews in the middle to end of cooking so as not to cook off all of the flavors added.
Although some flavor is lost when they are dried, it becomes more concentrated because so much moisture is removed. Eight ounces of fresh herbs will yield about one ounce dried.Gathering HerbsThe flowers, seeds, leaves and stems of herbs can all be used for seasoning.
Leaves and stems should be gathered early in the morning before heat of the sun dissipates flavoring oils. The new leaves at tip of plant have the most concentrated flavor.Plants usually survive three or four major harvests and, depending on climate, may produce all year round. Seeds, such as caraway or mustard, are harvested when fully mature and have changed from brown to gray.PreparationLeaves and stems should be lightly washed under cold running water to remove any dust or insects. To dry large-leafed herbs, such as basil and sage, strip leaves from stem, cut in half across leaf and place on Clean-A-Screen®- lined tray.

If this happens, place another screen over drying herbs to keep them in place.If flowers are to be used in teas, dry them whole.
If seeds are to be used for planting, dry at room temperature to maintain germination ability.
Seeds should be brittle and usually need additional drying after they are removed from seed pods.To be certain that herbs are sufficiently dry, place in an airtight container for several days. If condensation appears on inside of container, they need further drying.PackagingDark colored jars with airtight lids are ideal for storing herbs. Air and light result in flavor loss; moisture results in caking and color loss or insect infestation. It may take nearly an equal volume of some dried herbs to replace the amount of fresh called for in recipe.

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