Glossary:

basil

Native to tropical Asia and Africa; there are 30 to 40 different species but generally only one common to the spice industry.

The basil plant is a low-growing annual approximately 18-inches in height. When seen growing in the field, it is almost succulent in appearance and gives off a sweet fragrance as one brushes by. The leaves are quite large, up to 2 1/2-inches in length and from 1/2 to 1-inch in width. The taste of fresh Basil is reminiscent of licorice, and the dried leaves have a lemony, anise-like quality.

Basil is versatile in its uses, which are limited only by the degree of inventiveness of the cook. It has a special affinity for tonatoes and tomato-based recipes, whether they be salads, vegetables, sauces, or main courses.

dill weed

Commonly referred to as dill the plant is tall and wispy normally attaining a height of 3 to 6 feet. The plant is bright green in color and speckled with yellow blossoms. Dill has a delightful, delicate bouquet and enhances rather than dominates food.

It is ideal for sauces and seafood and also compliments egg, cheeses, and salads.

saffron

Obtain from the dried stigmas of a fall-flowering Crocus believed to be native to Spain, where most, and the best, of the world's Saffron supply continues to be produced. The plants delicate, light purple blossom bears the scarlet-yellow stigmas which must be picked by hand. Approximately 225,000 stigmas are required to make 1-pound of saffron.

Saffron adds a distinctive "old world" flavor to foods. It is found in Paella, a Spanish rice dish made with a variety of meats and shellfish, and in the French seafood stew, Bouillabase.

Use saffron in yogurt-based dips for vegetables and as a unusual but tasty addition to rice pudding. It takes great with lamb and most seafood and shellfish.