The Herbs and Spices Issue

Photography By | Last Updated March 24, 2022
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herbs and spices

"The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chili, sumac and za’atar mix."

Yotam Ottolenghi

There’s a lot of discussion these days about the trend towards a more plant-based diet. Even those who eat animal products may be part of the reducetarian movement and want to cut back on the amount of meat, eggs and dairy they consume. Here’s one way to incorporate over 100 different plants into your menus: use more herbs and spices. These powerhouses of the kitchen add flavor, color and fragrance to dishes, and many offer a range of health benefits. And they all come from plants.

This issue is dedicated to herbs and spices, the unsung culinary heroes that can make or break a meal. Do you have a cupboard full of spices but no idea how to use them? Or do you love the idea of adding fresh herbs to food but are not sure where to start? Check out Herbs and Spices 101 with some basic tips on purchasing, storing and preserving both fresh and dried seasonings. For suggestions on flavor pairings with seasonal produce, we asked Chef Hari Pulapaka, author of Dreaming in Spice, on ways to enhance local vegetables with a variety of herbs and spices. (This book is a great resource for new and experienced cooks.)

You’ll find recipes that bring fresh herbs to the center of the plate and spices to the cocktail cart. Learn how to get the most out of some plants that can be used as either vegetables, herbs or spices, depending on where they are in their growing cycle. Speaking of growing, read how a couple of local entrepreneurs are taking their love of gardening into the kitchen to create a line of finishing salts. And if you haven’t met the Queen of Spices, we would like to introduce you to cardamom, a member of the ginger family that is finding its way into sweet and savory dishes everywhere.

If you’re ready to explore the world of seasonings, take a gander at this issue to see how many different herbs and spices we mention. Then, tag us on social media @edibleneflorida and let us know how you’re adding the leaves, roots, stems, bark and seeds of these plants to your dining experiences. And remember, as plants herbs and spices have seasonality, which presents different options for our culinary explorations throughout the year. Be sure to check our What's in Season page before heading out to the market.

Lauren TitusEditor


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STORIES FROM THE HERBS AND SPICES ISSUE

Summa Salts: Where The Garden and Kitchen Come Together

summa salts
Building a business based on herb-infused salts

Spices Add a Taste of Home to the Plate

spices
Familiar flavors bring us closer to cultures left behind.

The Queen of Spice: Cardamom

Considered one of the world’s oldest spices, cardamom can be used in recipes as whole pods, seeds or ground.

From Root to Seed: Mustard, Fennel and Cilantro

mustard, fennel and cilantro illustration
Depending on where they are in their growing cycle, plants can be vegetables, herbs or spices.

Beet and Cardamom Chutney

beet cardamom chutney
This resembles the types of chutneys Chef Hari grew up with and differs from the sweet-savory fruit-and-nut version familiar to most Americans. Serve this as a dip with fritters or as a spread on...

Charlie's Chimichurri Sauce

chimichurri sauce from buena onda cafe in st. augustine
Fresh herbs are the stars of this bright and zesty Argentine sauce. This version, dubbed Charlie's after the chef's nickname, makes a great condiment for vegetables, fish, chicken and...

Farmers' Market Fritters

vegetable fritters from the buena onda cafe in st. augustine florida
This recipe by Chef Gaston at the Buena Onda Cafe in St. Augustine highlights winter vegetables: carrots, Brussels sprouts and broccoli. As the seasons change, you can swap these out and use...

Coriander Paloma

coriander paloma
Prepare the toasted coriander simple first, and have on hand for other uses. To make a nonalcoholic version of this cocktail, replace tequila with extra club soda or grapefruit seltzer for added...

Garden Cooler

garden cooler
This savory-sweet vodka drink gets a kick from toasted coriander seeds and rhubarb bitters.

Coriander Crisp

coriander crisp
Gin works well in cocktails with coriander seeds, since coriander is one of the botanicals often used to make this spirit. For a nonalcoholic version, try infusing the coriander seeds in The Botanist...
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