It is difficult to imagine modern cookery without various herbs, spicery and spices. They give color, I observe aroma and are capable to help to create something special from habitual products.
Herbs and spicery (unlike spices) is a plant product. They turn out from various parts of plants: leaves, stalks, inflorescences, fruits, bark. In cookery they are more often used in a dried look, only in the region of growth can be applied as in dry, and fresh.
When cooking it is necessary to consider features of use of various herbs and spicery. If cold appetizer, salad or a dessert is cooked, then the dish should allowing to infuse that it became impregnated with taste and aroma of the spicery added to it. When cooking a hot dish it is necessary to arrive on the contrary, having added a grass and spice shortly before preparation of a dish and if a dish nonfat, then them it is possible to put before the giving on a table. It becomes in order that the taste and aroma of seasonings didn't disappear together with steam.
It is better to use herbs and fresh spicery, so they in full will transfer the taste and aroma to your dish. But such option of use isn't always possible. In this situation the most popular way of preservation – drying is applied. It is necessary to store dried spices in bowls with a skintight cover. For the best maintaining their gustatory and fragrant qualities of spice and a grass store in the whole look, and before the use make small. However and at observance of such simple rules of storage the dried flowers gradually lose the properties and qualities therefore in house conditions no more than a year and is better to store them only in a small amount which is necessary for preparation of dishes.
One more good way of preservation is preparation of acetic tinctures. Though possibilities of their use in food in such look are limited, but it is possible to store tincture unlimited number of time.
At their use, especially sharp and burning structures, observe moderation. In the presence of any disease you shouldn't use the seasonings contributing to the development of a disease. But at the correct use of herbs and spicery they positively influence an organism.