Seasonings
Seasonings are usually dried before use. To read about how best to dry plant parts, see the teas section here. Once dried, seasonings should be stored in a cool, dry place in sealed containers. Seasonings can be used on just about anything that one perpares. Feel free to experiment.

Plants in this guide that can used for seasonings

Cruciferae - The Mustard Family

Field Pennycress

Dried seedpods can be used as a substitute for pepper.

Cupressaceae - The Juniper Family

Common Juniper

Berries can be crushed to create a unique flavored seasoning. They are also used as a flavoring in gin.

Lauraceae - The Laurel Family

Sassafras

Young leaves can be dried and ground to produce a seasoning often called "gumbo filet." This powder is also sometimes used to thicken soups.


Except where specifically noted, all text, photographs, and drawings copyright Chris Bersbach and Lisa Leombruni 2002. No part of this page may be reproduced without the express permission of the authors.