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Herbs and Spices

Herbs and Spices

Learn everything you want about Herbs and Spices with the wikiHow Herbs and Spices Category. Learn about topics such as How to Make Rosemary Oil , The Best Way to Store Dill in the Fridge or Freezer , How to Grow Saffron , and more with our helpful step-by-step instructions with photos and videos.

Articles about Herbs and Spices

How to

Make Rosemary Oil
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The Best Way to Store Dill in the Fridge or Freezer
Expert
How to

Grow Saffron
Expert

Spearmint vs Peppermint: Differences in Taste and Use
Expert

When & How to Harvest Rosemary
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How to

Make Basil Oil
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How to

Use Fenugreek Powder
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How to

Extract Mint Oils from Leaves
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How to

Dry Fresh Sage: Air-Drying, Oven, Dehydrator, or Microwave
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How to

Identify Rosemary
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Everything to Know About How to Cook With Rosemary
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How to

Eat Kudzu
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How to

Grow Cloves
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How to

Use Fresh Turmeric for Inflammation
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How to

Chop Cilantro
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How to

Dry Ginger
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How to

Harvest Oregano
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How to

Store Fresh Basil
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How to

Use Kaffir Lime Leaves
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How to

Dry Bay Leaves
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How to

Eat Chicory Root and Leaves: Preparation and Storage Tips
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How to

Use Bay Leaves
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How to

Make Smoked Paprika
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How to

Apply a Dry Rub to Steak
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How to

Use Curry Powder
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How to

Chiffonade
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How to

Cut Parsley
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How to

Use Saffron
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How to

Match Herbs and Spices to Vegetables
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How to

Cut & Chop Fresh Rosemary
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How to

Fix an Over‐Seasoned Dish
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How to

Mince Ginger
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How to

Take Turmeric Powder
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How to

Eat Moringa Leaves
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How to

Use Cloves
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How to

Season Peas
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How to

Plant & Grow Your Own Fenugreek (Methi)
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How to

Grate Ginger
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How to

Season Food Without Salt
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How to

Make Candied Mint Leaves
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How to

Use Mulethi
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How to

Keep Ginger Fresh
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How to

Make Crystallized Ginger
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How to

Prepare Saffron
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How to

Dry Turmeric
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How to

Cook Jalapenos
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How to

Prepare and Store Fresh Thyme
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How to

Use Lemon Grass
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How to

Season Meat for Spaghetti
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How to

Store Ginger Root to Keep it Fresh and Flavorful
Expert
How to

Make Chili Oil
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How to

Store Cut Ginger
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How to

Season Scrambled Eggs: Tips for Flavorful Additions
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