Most whole grains, vegetables and beans have bland flavors that would be boring without herbs, spices or other seasonings. Spices are usually seeds, used whole or ground. Some spices are roots, bark or other plant parts, either fresh (as in ginger root) or dried (as in cinnamon bark.) Herbs and spices contain a variety of vitamins, minerals and phytochemicals, but they are usually used in such small amounts that they do not make a significant contribution of either calories or other nutrients to your diet.
While any leafy green may be called an herb, we usually reserve this word for the leafy parts of highly-flavored plants that are used for seasoning. Their assertive flavors and aromas add interest and distinction to recipes of different cultures. You can grow your own fresh herbs or buy them in supermarkets or ethnic markets. Dried herbs are convenient and available in every supermarket. Pungent herbs such as oregano or sage keep plenty of flavor when dried, but others such as dried basil or parsley have little flavor.
Dried herbs and spices should be stored in closed containers in a dark, cool place. They may lose flavor in a few months or last for many years; if in doubt, rub a little between your fingers and see if they still have a distinctive odor. If there's no fragrance, they will not add any flavor to your food. Whole seeds keep their flavor much longer than ground spices.
Many traditional seasonings are made from combinations of spices and other ingredients: prepared mustard, horseradish, Worcestershire sauce and many other condiments provide special flavors and convenience. As with spices and seasonings, their flavors are usually strong and distinctive, so only small amounts are needed to add interest to recipes or at the table.
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