Posted by: Lynn Greene
in Lynns Place Blog on May 08, 2009
Tagged in: Untagged
What does your spice cabinet look like? If you’re like the majority of Americans who say they cook at least three meals a week at home, you probably have the top 10: salt, pepper, garlic, oregano, parsley, cinnamon, sage, some kind of Italian blend, an onion salt or powder, and, to round out the list, something like Accent. (These are listed in the order of preference.)
If you ask a chef — someone who prepares food for wages — the top 10 might look like this: garlic, chives, thyme, rosemary, savory, chervil, nutmeg, basil, sage, margarum and so on.
Of course, the list also will include salt and pepper, but onion flavor — not so much. Well, you get the point.
The more people prepare food and live food, the more wide-ranging their choices of flavoring.
If you find your cabinet lacking in variety, try adding just one herb to your repertoire. If you have some of the basic herbs, but only use them once a year — let’s say sage for your Thanksgiving turkey and dressing — try experimenting with that herb during the rest of the year. Sage goes great with a pork roast, green beans or bean soup, for example.
Cutting back or eliminating salt becomes much easier when you have other choices available to you.