Berries, ground. Similar to cloves and cinnamon combo, more complex. Cakes, cookies, relishes, tomato sauce, stew, chicken, lamb. Steep to make tea.

Sweet, sunny flavor, versatile. Use with green beans, peas potatoes, chicken dishes, tomato sauces, salads. Only add at end of cooking time or on prepared dish.

Pungent, mint like; dried leaves. Used in sauces, stews, soups, gumbos; fish and potatoes. Leaves used whole and removed before serving.

Ground, dried whole, fresh or frozen. Mild to blistering hot. Soups, stews, beans, sauces, poultry, greens; add to most foods i.e. eggs, burgers, for that extra kick.

Sticks/bark, ground. Pungent, sweet, hot. Pastries, breads, cakes, cookies, pies, sauces, apples, pumpkin and squash recipes, beverages. Try on pork, lamb, meat.

Whole or ground. Aromatic, sweet. Fruits, desserts, Cakes, candies, pickles. Use to flavor meats, curry, soups, beans, pork and ham. Steep to make tea.

Leaves also called Cilantro. Slight Lemony flavor. Use in salads, garnish, chili, salsa. Seeds called coriander – pickling spice, curries, soups, meat dishes.

Seeds, ground. Bold, distinctive; can overpower. Chili, tacos, stews, cabbage, beans. Add to curries, meats, cheeses, sausages, seafood, pickles, rice dishes.

Pungent, tangy; dominate. Use alone or with parsley. Salmon, peas, eggplant, cabbage, cucumber yogurt sauces, salads, pickling; predominate in Mediterranean cooking.

Raw cloves or powder. Baked and eaten, rubbed on bread for garlic bread, stir fries, salad and salad dressings, sauces, soups, rubbed over meats, marinades.

Fresh or dried, whole, or ground. Use in Oriental dishes, meat, poultry, seafood; also in squash, pumpkin recipes, biscuits, sweets, cakes, and breads. Steep for teas.

Extract, powder or leaves. Commonly used as a sweetener in sweets, to flavour fruit juices, syrups and for flavouring drinks like sambuca and beers like Guinness. It is also drunk as a tea.

Leaves, whole or ground. Use as a seasoning for lamb, soups, stews, fish, poultry stuffing, sausages, beans and other vegetables; also in beverages and jellies.

Try adding it to fruitcake recipes, muffins and other biscuit recipes for that warm and rich flavor. Molasses can transform marinades and sauces and is often used as a glaze on hams etc. Can drink as a tea and other beverages.

Whole, ground or seeds. Sweet, spicy, fragrant. Use in cakes, fruit, beans, sauces, cabbage, spinach. Also in breads, biscuits, custard, pies, puddings and vegetables.

Dried/freeze-dried leaves, capsules, tinctures and creams. Use in quiches, curries, soups and fish pies.

Leaves fresh or dry or crushed. Italian & Mexican dishes, tomato sauces, soups, sauces, stews, meats, salads, and marinades. Steep to make tea.

Mild red spice, always used ground. Use as a garnish for potatoes, potato salad, eggs, deviled eggs, beef, poultry, salads, and salad dressings. Useful for its red colour.

Chop or shred the flat or curly leaves. Parsley can be used in almost any savoury dish, often found in fresh salads or in soups and tomato sauces or as a garnish.

Small needle-like leaves used dried or fresh. Meat dishes, herb butters, combined with other herbs in salad dressings, potatoes and in breads. Steep to make tea.

Leaves, used as rubbed or ground. Strong woody flavor. Use to season sausage, poultry stuffings, veal, pork, meat loaf, stews, salads and grains. Steep to make tea.

Leaves fresh or dried, whole or ground. Strong spicy smell & taste. Season veal, lamb, beef, poultry, seafood, eggs, salads, dressings, mushrooms, asparagus. Steep for tea.

Fresh and dried, whole or ground. Earthy, subtle, versatile; use whole sprigs in soups, stews. Especially seafood, poultry, pork, veal, tomato, vegetables and breads.

Orange-yellow powder, mild flavor. Use in curries, poultry, relishes, pickles, eggs and rice. Add to stews, soups and casseroles. Warm with milk and honey for healing drink.