ABSTRACT
When cutting herbs in the garden for cooking, avoid tough stems, and be careful not to bruise the leaves; scissors work better than a knife. The aim of storing spices and herbs properly is to preserve their aroma and pungency, and prevent loss of their volatile oils. Spices come in many grades, roughly determined by the amount of essential oil that they contain, but also influenced by other factors such as size, source, and the success of a recent harvest. It is best to toast different spices separately, because they may require different toasting times; however, they can all be ground together. Many whole spices and seeds will generously repay a light toasting just before they are used. True seeds such as canola seeds, flax seeds, mustard seeds, poppy seeds, or sesame seeds typically have a high oil content, and most of them should be stored in the refrigerator to prevent rancidity.
