Title: Herbs & Spices a To Z Part 2
Categories: Dehydrator Herb Info
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** Continued from Part 1 **

** CORIANDER or CILANTRO **

Scald coriander seeds before drying to protect against insects. Uproot the entire plant, scald and bag dry. Although coriander and cilantro are used interchangably, coriander is the dried seeds or fruits of the plant and cilantro is the leaves.

Coriander is extremely fragrant and will dominate other flavors if not used with restraint. It is popular in Mexican, Chinese and Mediterranean cooking. Use it prudently in fruit or vegetable dishes and in highly spiced foods. The crushed seeds are flavorful in sausage, pickling spices, gingerbread and cookies. Add coriander seed to apples, pears or dried fruit while cooking.

** CUMIN **

Cumin seed, whole or ground, has a warm robust flavor and is used in spicy dishes throughout much of the world. It is a popular ingredient in curries and chili.

** DILL **

Drying diminishes the pleasant dill flavor so to preserve as much of it as possible, package well and store in a cool dark place. All parts of the umbrella-leaved dill plant are flavorful. The mildly flavored leaves are a pleasant addition to many salads, vegetable dishes, potatoes or fish. The seeds are stronger and are frequently used in making pickles, salad dressing and strong-flavored vegetable or meat dishes. Occasionally they may be substituted for caraway seeds in some breads such as rye.

** FENNEL **

Although fennel is grown primarily for its licorice-flavored seed, the delicate leaves may be used in salads, vegetables, soups or stews and seafood. The strong-flavored seeds are used in cookies, cakes, breads, cheese or spicy meat dishes.

** GARLIC **

See Vegetables A to Z Part 4

** GINGER **

Most ginger root is imported from tropical places and is frequently available fresh in supermarkets or produce departments specializing in Oriental foods. Ginger tubers should be firm and appear fresh. The small new sprouts that appear on the sides of the ginger root have a delicate flavor and may also be used. Fresh ginger freezes well and can be grated without thawing.

Ginger can be easily rooted and grown indoors from small pieces. Set the top just below the surface of the dirt and keep the soil moist. Leave the pot in a dark place until shoots appear. Then give it plenty of light.

To dry ginger, slice it thinly or grate it. Keep it as cool as possible to retain the best flavor. If you are using dried powdered ginger, 1/8 tsp is equivalent to 1 Tbsp grated or shredded fresh ginger root.

Its fresh spicy flavor improves many meat, vegetable and dessert dishes. The tender aromatic ginger leaves are delicious in soups.

** HORSERADISH **

See Vegetables A to Z Part 5

** MARJORAM **

Marjoram is a variety of the mint family and is slightly milder and sweeter than oregano. It grows well indoors. Cut the leaves just as the first buds begin to appear. Marjoram may be clipped 2 to 3 times a summer.

Use Marjoram in Italian dishes as well as other meat, fish, poultry or egg dishes. It goes well with various vegetables, particularly tomatoes, onions and mushrooms. Use sparingly until you become familiar with its flavor; it can overpower if used too generously. Marjoram blends well with basil, chives, parsley and thyme.

** Continued in Part 3 **

** How To Dry Foods by Deanna DeLong HPBooks, California 1992 ISBN = 1-55788-050-6

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