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• 1). Learn the tastes and aromas of herbs and spices by mixing 1 tsp. of softened cream cheese with 1/2 tsp. of minced herbs. Taste each herb and spice separately to identify your taste preferences.
  
  
• 2). Place the fresh stemless herbs or seeds in the bowl shaped container, or the mortar. Use the rounded, oblong pestle to grind and pulverize herbs and spices.
  
  
• 3
  Ingredients in Chinese Five Spice Powder include star anise and fennel.Blue Jean Images/Photodisc/Getty Images
  
  Press the pestle against the side of the mortar. Grind the herbs or seeds with the pestle in a circular motion until the ingredients are crushed to the desired consistency. Use the mixed herbs and spices immediately or freeze.
  
  

Fresh Herbs

• 1
  Place herb stems in 1 inch of water in the refrigerator.Jupiterimages/Photos.com/Getty Images
  
  Buy herbs that have no signs of wilting or browning. Store in the refrigerator for up to five days.
  
  
• 2). Create a "bouquet garni" with fresh herbs and a sheet of cheesecloth. Tie 3 sprigs of parsley or chervil, with 1/2 a bay leaf and 1 tsp. of both marjoram and thyme.
  
  
• 3). Tie the bag together with a string for use in future recipes.
  
  

Dried Herbs

• 1
  Dried spices require a short cooking time to release flavors.Stockbyte/Stockbyte/Getty Images
  
  Mix dried herbs together in a jar for easy use.
  
  
• 2). Label seasoning blends for future use. Note on the label what type of food each herb blend is intended for.
  
  
• 3). Seal the jar tightly and store for up to six months in a cool dark place.
  
  

Infused Oil

• 1
  Infused oils make wonderful gifts.Jupiterimages/Comstock/Getty Images
  
  Tie a string around assorted fresh herbs or spices and place in a wide mouth jar. Add cloves of peeled garlic or peppercorns to the jar. Fill the jar with vegetable or olive oil, cover tightly with a lid.
  
  
• 2). Place the oil in the refrigerator for at least one to two weeks.
  
  
• 3
  Strainers remove parts of the seasonings that will go bad with time.Jupiterimages/Photos.com/Getty Images
  
  Remove the herb by straining the oil mixture. Discard the herbs, garlic and peppercorns. Strain the oil into a fresh bottle. Secure with a lid and refrigerate. Use infused oil for cooking or salads.
  
  

Salt

• 1
  Spice up your salt with dried or powdered herbs.Jupiterimages/Pixland/Getty Images
  
  Combine salt with herbs such as dried onion, garlic and celery seed to create a seasoned salt mix.
  
  
• 2
  Release the aroma of herbs by rubbing herbs between your thumbs.Jupiterimages/BananaStock/Getty Images
  
  Mix salt with various dried herbs and spices, such as pepper, white pepper, cayenne, nutmeg, cloves, cinnamon, bay leaves, sage, marjoram, thyme or rosemary.
  
  
• 3). Add 1 tsp. each of the other herbs and spices. Shake well.
  
  
• 4). Preheat the oven to 200 degrees Fahrenheit. Combine 1 1/2 lbs of fresh mortar crushed herbs with 1 cup of non-iodized sea salts.
  
  
• 5). Turn off the oven and place the herbed salt mixture in the oven on an aluminum tray or baking pan.
  
  
• 6
  When the herbs are cool, transfer to a small jar.Zedcor Wholly Owned/PhotoObjects.net/Getty Images
  
  Allow the herbs to dry out. Remove the tray from the oven when the herbs crumble.
  
  
• 7). Store in a jar with a tight lid in a cool, dry place. Allow the herbs to blend with the salt for two weeks for the best flavor.
  
  
• 8
  Jupiterimages/Polka Dot/Getty Images