Herbs & Spices: These are a Few of my Favorite Things

"Cooking is one of the ways I express creativity and love, whether I'm in the kitchen or crafting soaps." IMO, one of the things that defines a cook’s style is the herbs and spices they treasure. A little trivia: herbs are the leafy parts of plants, while spices come from roots, bark, seeds, and other plant parts. As for me, I’m an equal-opportunity fusion cook when it comes to flavor.

To celebrate being part of the Favorite Chef contest, I want to share some of my go-to herbs and spices with you. In all honesty, it’s hard to choose because what works in one recipe has nothing to do with the next. They don’t always play nicely together!

Basil: I wish that basil would live longer in the house. It smells so amazing. In fact, the aroma is so bright and uplifting that it might make a wonderful soap ingredient someday (note to self). My favorite culinary use, however, is stirring fresh basil into tomato soup.

Celery Seed: Can anyone say coleslaw? How about potato salad? And of course, pickling. This tiny seed packs a surprisingly flavorful punch.

Chives: If you never want to run out of chives, just plant them. They come back year after year, no matter how many times you mow them. In our house, chives are the perfect finishing touch, especially for stuffed potatoes. They’re also wonderful in compound butter.

Dill: I confess, I am a sucker for a good garlic dill pickle. Beyond pickling, dill shines on seafood, in dips, and in butter spreads.

Garlic: Running out of garlic at home is a crisis, with onion coming in a close second. We do keep “jarlic” in the refrigerator, but when time allows, I prefer chopping it fresh. Roman garlic soup, marinades, and stir-fries immediately come to mind.

Ginger: I think I fell in love with the smell of ginger before its flavor. Candied ginger is great for nibbling. Fresh ginger adds wonderful character to marinades, and it’s essential for making soft ginger snaps. Ginger powder occasionally finds its way into my soaps as well. https://www.stardustandsuds.com 

Mustard Seed: While I mainly use mustard seed in salads and pickling, it is an absolute MUST for making my dad’s cucumber salad. One taste and I’m instantly reminded of home.

Smoked Paprika: This isn’t a spice I use every day, but during barbecue season, I refuse to run out. It provides a wonderful smoky foundation for rubs and marinades.

What are some of your favorite herbs and spices, and what special dishes do you use them for?

If you’re enjoying this series of food-oriented blogs, please take a moment to vote for me in the Favorite Chef contest. https://favchef.com/2026/patricia-telesco You get one free vote every day, and the first cut takes place on the 11th. Every vote helps, and I truly appreciate your support!

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