Guide to herbs & spices: from D to O

One of the tastiest and healthiest ways to enhance the flavour of foods is to cook with herbs and spices. These guidelines will outline some common culinary herbs and the foods they pair best with.

• Choose fragrant, fresh-looking herbs with no wilted, yellowing leaves or brown spots. Store loosely wrapped in a damp paper towel and then in plastic, in the crisper drawer of the refrigerator. Most fresh herbs will last only a few days. Basil and mint do best standing upright in a jar of water in the fridge, loosely covered with a paper towel and then plastic.
• Chop fresh herbs and crush the seeds just before using. Add herbs to cooked dishes during the last 30 minutes of cooking time or they will lose their pungency. Add herbs to uncooked dishes at least one hour before serving so that their flavours have time to marry with other ingredients.
•  Spices are sold dried; you can grind them yourself for the freshest taste or buy them ready-ground, in which case replenish your stocks regularly.

1. Dill seeds and the feathery leaves (both fresh and dried) can be used. Chopped leaves lift the flavour of eggs and seafood, as well as beets, cucumber and potatoes. Dill seeds are used in pickling.
2. Fennel seeds have an anise taste that complements the rich flavour of pork.
3. Ginger has a warm, slight lemony flavour. Fresh ginger is peeled and grated or diced and added to Asian dishes such as stir-fries and to spicy curries and stews. Store fresh ginger in the freezer. Ground dried ginger is used for cakes and cookies.
4. Mace is the external covering of the nutmeg seed that is also ground as a spice. It is hotter than nutmeg and a classic spice for pound cake.
5. Marjoram has a spicy, cleansing taste that goes with most vegetables, especially those that are used in Mediterranean dishes and Mexican recipes.
6. Mint is a refreshing herb that enlivens salads, fruit salads and fruit drinks such as lemonade. In jelly or sauce form, it enhances the taste of roast lamb. It works well with fish.
7. Mustard seeds are used to make many popular commercial mustards ranging from fairly mild Dijon to fiery English mustard. Pungent ground mustard seed (powder) is used in homemade mayonnaise and many sauces that can be served with fish, poultry and meat.
8. Nutmeg has a warm, nutty flavour that complements spinach, pumpkin and savoury dishes, as well as baked goods and custards.
9. Oregano tastes like a stronger version of marjoram. A feature of Mediterranean cuisines, it enhances poultry, beef, veal and lamb dishes, tomatoes and cabbage.