My article today is about herbs and spices. Often, I am asked what the difference is between them.

Herbs are typically green, leafy parts of plants, such as basil, parsley, thyme, oregano and rosemary, and can be used fresh or dried. They usually grow in temperate climates and are more delicate in flavor. Spices, on the other hand, are derived from other parts of plants, including seeds (cumin), bark (cinnamon), roots (ginger), buds (cloves), fruits (black pepper) or flowers (saffron), and are often sourced from tropical or subtropical regions.

The next question I get asked is, “Why use herbs and spices in your culinary delights?” There are three quick reasons.

First, they enhance flavor and aroma. Herbs and spices add depth and complexity to dishes, transforming simple ingredients into flavorful meals. They contain volatile oils, resins and alkaloids that interact with taste buds and olfactory receptors, creating a rich sensory experience. For example, basil, oregano and thyme are commonly used in Italian cuisine, while cumin, coriander and turmeric are staples in Indian dishes, each contributing unique taste profiles and aromas that elevate the overall dish.

Second, they improve visual appeal. Many herbs and spices provide vibrant colors that make food visually appealing. Saffron imparts a golden hue, paprika adds warm, red tones and spirulina can create a natural green tint. These colors enhance the sensory experience of eating and make dishes more attractive.

Third, herbs and spices may offer health-related benefits. Herbs and spices are rich in antioxidants and other bioactive compounds that may help protect cells from damage caused by free radicals, potentially supporting overall health and well-being. They can also reduce the need for added salt, sugar or fats in recipes, allowing for healthier cooking without sacrificing flavor. Beyond flavoring, herbs and spices have been historically used for medicinal purposes, preservation and even pest control. One article I researched wrote that herbs like mint (it grows wild in my backyard) and basil can repel insects, while spices like cloves and cinnamon have antimicrobial properties.

In cooking, herbs are generally added toward the end of the process or used fresh as garnishes to preserve their bright, aromatic flavors. Dried herbs can be used in slow-cooked dishes like soups, stews and roasts. Spices are more robust and can withstand longer cooking times, often being added early in the cooking process or dry-roasted to release their essential oils. Some spices, like black pepper, are versatile and can be used both during cooking and at the table.

Are you like us and have a cabinet full of spices — some for many years, many duplicates and some we have no idea what to use the spice for? Spices do lose their flavor over time, especially if exposed to light, heat, air and moisture. Whole spices, like cinnamon sticks or whole cloves, tend to last longer. Ground spices typically retain peak flavor one to two years, while dried herbs like basil or parsley are best used within a year. If a spice has faded in color or smells weak, replace it.

Choose glass jars with tight fitting lids or ceramic canisters. Plastic containers can be prone to air leaks and odor absorption. Ideally, label containers with the name and date of purchase or expiration. Also, keep your spices away from heat sources — never above the stove or near ovens or dishwashers as these areas get warm and steamy. A lazy Susan inside a cupboard can help you store spices out of light while keeping them accessible. Avoid shaking spices directly over a steaming pot, as moisture can reduce quality; instead, measure with a dry spoon. Organizing spices alphabetically, by cuisine or by frequency of use can save time and help prevent duplication.

Whole spices, like cumin seeds, coriander and peppercorns, stay fresh longer when they are freshly ground. Keep them in their whole form, and grind out only what you need using a spice grinder. This allows the spices to release their oils at the perfect moment. Buying spices in bulk may be cost efficient, but unless you are Julia Child, buy only what you need for a year or so. Most spices do not need refrigeration, but there are exceptions. Seeds with high oil content, such as poppy, sesame or flax (I use for my morning smoothie) can benefit from refrigeration or freezing to prevent them from going rancid.  

If you are a spice person and in a city with a Penzeys, I would suggest stopping in. We visit their stores in St. Louis and Indianapolis. (The Indy store is in the same strip mall as Trader Joes.) Like many, we try and watch our sodium/salt intake and have been using their “Mural of Flavor,” a blend of over a dozen spices and herbs that eliminates the need to add salt. It is very versatile for use on chicken, fish, pork and beef. The label says it is hand-mixed from: spices, shallots, onion, garlic, lemon peel, citric acid, chives and orange peel.

With all the rain and heat, it is a good time to stay inside and use the air fryer, which will not heat up the kitchen. The following “Good Housekeeping” Italian chicken recipe uses lots of herbs and spices and is somewhat healthy.

Italian Chicken

Ingredients

• 3 Tbsp. white wine vinegar
• 2 Tbsp. red wine vinegar
• 2 cloves garlic
• 2 tsp. Dijon mustard
• 1 tsp. agave or honey
• 6 fresh basil leaves
• 1/2 Tbsp. fresh thyme leaves
• Kosher salt and pepper
• 2/3 cup olive oil
• 1/2 tsp. red pepper flakes
• 1/4 tsp. dried oregano
• 4 6-oz. boneless, skinless chicken breasts
• 2 peppers (one red, one orange), thinly sliced
• 1 cup grape or cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 12 cups (about 6 oz.) mixed salad greens, torn into bite-size pieces
• 1 oz. Parmesan, shaved

Directions

1. In blender, combine vinegars, garlic, mustard, agave, basil, thyme and 1/2 tsp. each salt and pepper; blend until smooth. Add oil, and blend on low until just incorporated but not emulsified, about 10 seconds. Stir in red pepper flakes and oregano.
2. In small baking dish, coat chicken with 1/3 cup dressing, and marinate at least 10 minutes at room temperature or up to overnight in refrigerator.
3. Meanwhile, transfer 3 tablespoons remaining dressing to large bowl. Add peppers, tomatoes and onion, and toss to coat.
4. Heat large skillet on medium, and cook chicken until golden brown and cooked through, 5 to 7 minutes per side. Transfer to cutting board, and let rest 5 minutes before slicing.
5. Add greens to peppers, and toss to coat. Top with Parmesan, and serve with chicken.

Air frying instructions: Heat air fryer to 400°F. Add marinated chicken, and cook 4 minutes. Using tongs, flip and cook until golden brown and cooked through, 8 to 9 minutes more.

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.