An herb is any leaf, flower or stem of a plant used for seasoning food. Spices are seeds, seedpods, barks, roots or rhizomes (underground stems such as ginger) prepared into aromatic food seasonings.

Tips for use: Fresh summer herbs can be chopped or torn, then tossed into the dish at the last minute so they cook lightly and taste fresh. When cooking with dried herbs, use about half the amount you would when using fresh herbs.

A general rule of thumb is ¼ teaspoon of ground herb or 1 teaspoon of dried herb leaves equals 1 Tablespoon of finely chopped fresh herb. Basic herbs and spices include basil, bay leaf, cayenne pepper, cilantro, cinnamon, cumin, dill, garlic, ginger, mint, nutmeg, oregano, paprika, parsley and rosemary.