Herbs and Spices

Herbs and spices come fresh or dried. Dried herbs have more intense flavor. (When substituting fresh for dried herbs, double or triple the amount.) The amount of herb or spice that you use in a recipe depends on individual taste.

Try these traditional pairings to "spice up" your meal:
1. Beef: bay leaf, chives, garlic, marjoram, savory
2. Lamb: garlic, marjoram, mint, oregano, rosemary, sage, savory
3. Pork: cilantro, cumin, ginger, sage, thyme

4. Poultry: garlic, oregano, rosemary, sage, thyme
5.  Seafood: chervil, dill weed, fennel, tarragon, parsley
6. Pasta: basil, oregano, fennel, garlic, paprika, parsley, sage
7. Rice: marjoram, parsley, tarragon, thyme, turmeric

8. Potatoes: chives, garlic, paprika, parsley, rosemary
9. Fruits: cinnamon, cloves, ginger, mint
10. Salads: basil, chervil, chives, dill weed, marjoram, mint, oregano, parsley, tarragon, thyme

Be aware that some herb blends contain sodium, such as lemon pepper, or are salts, such as garlic salt. Herbs and spices taste good, smell good, and best of all, have no effect on diabetes control.