This bright yellow spice is what makes commercial mustard yellow, but most people know it best from Indian curries. Add it to soups for a mild curry flavor, or to rice as a stand-in for saffron.

Release dried turmeric's fragrance by sauteing it in a little oil first.

The fresh root — which looks like an yellow-orange version of ginger root — can be found in some gourmet and natural food stores. Keep fresh turmeric refrigerated, then finely grate only the amount needed. Saute it in oil a bit before adding it to sauces and soups.

Rosemary (fresh or dry)

Dried rosemary can be hard and brittle, so use it only in recipes with plenty of liquid and long cooking times to give it ample opportunity to rehydrate. Otherwise, stick with fresh.

Both forms of the herb can be used in roast chicken (tuck stems under the skin before baking) or other fowl, says Terranova. Fresh works well in gravy, potatoes, Greek cuisine including lamb, meat marinades and biscuits.

Sage (fresh or dry)

Sage has a pungent flavor best used sparingly with other herbs to add complex flavor. Fresh leaves will be slightly milder than dried.

Sage blends particularly well in tomato-based dishes and sauces, as well as poultry, stuffing, gravy, veal, fish, winter squash, hearty soups and stews, biscuits and rolls.

Milder varieties, such as pineapple sage, can be added to meat marinades or snipped into salad.