Mistake #1: You shake over a hot pan

Shaking a seasoning bottle over a steamy stew pot or a hot pan of roasting chicken will allow moisture to creep into the bottle. The remaining seasonings will lose flavor, clump together and may lose health benefits. Instead, poor herbs and spices into your hand or use a measuring spoon. My favorite spoons are shaped to fit nicely into a spice jar.
Be sure to store dried herbs and spices in a cabinet or drawer to keep them from heat, moisture and sunlight, all of which deteriorate those fragrant, health-shielding gems.

Mistake #2: You add herbs and spices too early or too late

Thyme, rosemary and bay leaves  hold up to the heat, so add them early in the cooking process. The flavor of most other herbs will fade with too much cooking time, so add them late in the cooking process or add them more than once. Basil, tarragon and cilantro are delicate. It’s best to stick to the fresh versions and to add them at the end of cooking or even after cooking. They make a tasty garnish that really finishes a dish.

Mistake #3: You don’t add enough herbs and spices

If you like a particular flavor, go for it. Add a little, and if your dish can stand some more, add a bit more.  We should also prefer a heaping of fresh herbs in a grain-based or bean salad. If we're going to chop 3/4 cup of parsley, for example, we may as well chop a full cup for a much better tasting tabouli.

Mistake #4: You’re adding sodium without knowing it

Premixed seasoning blends are a terrific way to save space in your spice cabinet as well as a way to save money. Try lemon pepper, Italian seasonings, garlic and herb, jerk seasonings and more. Just be sure that they are sodium free. We know that it doesn’t sound like it should have salt, but lemon pepper usually does. Many others do too.

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