Fresh rosemary, oregano, thyme, marjoram and sage are displayed with their dried counterparts. - Thomas Klee/Shutterstock ...

In most cases, leaves provide the herbs' flavors and should be picked before the flowers develop. Harvest them on warm, dry ...

Similarly, certain herbs and spices can help us adapt the most basic meals into creative dishes redolent of another place and ...

This leaves one wondering: Which spice with what food? How much? In what combination? Here are some starting points: Keep herbs and spices in a cool, dry place (not over the range!) and in air-tight ...

While it's handy to keep a few dried herbs in the larder ... a few centimeters of water in the bottom. Some robust herbs, such as curry leaves, lemongrass and kaffir lime leaves, can be stored ...