Ginger: brown skin, yellowish interior
Flavor profile: sharp, if overuse can result in
"spiciness"
Uses: marinade, stirfry, sauces, dressings
What to look for: firm, clean skin
Storage: wrapped in paper or plastic in
refrigerator
Preparation: Peel outer skin, slice, grate or
chop. Usually removed after flavoring has
been
accomplished.
Thyme: 3 - 8 in. stock, small leaves
Flavor profile: light, fresh, leafy,
pleasant
Uses: stuffings, marinades, dressings,
soups, chowders
What to look for: fresh clean
aromatics, green,
Storage: can be stored at room
temperature or wrapped in paper or
plastic and kept in the refrigerator.
Preparation: remove leaves, chop, or
place entire stock into stock pot then
remove
Sage: Broad Green Leaf
Flavor profile: earthy, subtly robust
Uses: brown butter sage, stuffings, poultry
What to look for: light green, broad leaves,
fresh full
Storage: can be stored at room temperature
or wrapped in paper or plastic and
kept in the refrigerator.
Prepartation: remove leaf only, chop,
Rosemary: sticks with green "needle"
Flavor Profile: Robust, pine like
Uses: beef, marinades, meats, with garlic
What to look for: green not brownish, clean
crisp, like pine needles
Storage:can be stored at room temperature or
wrapped in paper or plastic and
kept in the refrigerator.
Preparation: clean needles off of stix, chop
needles