Discover the difference between herbs and spices, and how and when to add them in cooking.

While the terms herb and spice are used interchangeably by cooks and in cookbooks, there are distinct differences between the two.

Which Part of the Plant is Used?
In general, culinary herbs are the leafy portions of a plant, whether dried or fresh. Examples include basil, bay,
parsley, cilantro, rosemary and thyme.

Spices, on the other hand, are harvested from any other portion of the plant and are typically dried. Popular spices come from berries (peppercorns), roots (ginger), seeds (nutmeg), flower buds (cloves) or even the stigma of flowers (saffron).

The only exception? Garlic, onion, chives and others that are vegetable-like in nature tend to be classified along with herbs.

Some plants are generous enough to yield both an herb and spice. Cilantro is the leafy herb of the same plant that gives us the popular spice, coriander seed. And dill weed (an herb) and dill seed (a spice) also come from the same plant.

Adding Herbs and Spices to Food
Herbs and spices are at their best when used to enhance the natural flavor of food—not disguise or obscure it. They're a great source of culinary creativity, but resist the temptation of succumbing to a "more is better" philosophy. Be selective in your combinations to avoid overpowering dishes.

When to add:

• Ground herbs and spices tend to release their flavor and aroma more readily than whole. Add near the end of cooking time, especially in long-cooking dishes such as soups or stews, to minimize the risk of "cooking off" their flavor.
• Whole spices and certain herbs such as bay leaves release their flavor and aroma more slowly, so they are best used at the start of cooking. For easy removal, tie in cheesecloth or place in a tea ball before adding to foods.
• When preparing salad dressings, fruit dishes or other no-cook foods, add herbs and spices several hours before serving to allow flavors time to develop and "marry." For salad dressings, add seasonings to the vinegar and allow to stand before adding the oil.

How much to add:
The pungency of each herb and spice varies, as does its interaction with foods, so there are few hard and fast rules when it comes to how much to use in a given dish. Still, the following guidelines offer a helpful starting point:

• Use recipes that have been well tested or come from a reliable source. You can always adjust the amount of herbs and spices to suit individual tastes.
• When no recipe is available, try starting with 1/4; teaspoon per pound of meat, for each pint (2 cups) of sauce or soup, or for a serving for four; adjust as necessary. For cayenne and garlic powder, start with 1/8 teaspoon.
• The fiery flavor of chili peppers can intensify during cooking, so add in small increments and taste test frequently to avoid making a dish hotter than you intended.