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Here you will find information and descriptions on a large number of herbs and spices. You may even find some photos and recipes along the way. Click on the letter of the seasoning in which you are interested and enjoy your tour of the Spice Book.




Much of the information in the SpiceRack section of our website has come from material provided by Penzeys Spices as well as a number of other resources around the Internet.

Photos throughout these pages come from a variety of sources around the Internet. Many came from an excellent spice site, "Gernot Katzer's Spice Pages," while others came from Penzeys catalogues.


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Penzeys Spices


Dill in Seed



Dandelion: Get rid of your grass and start cultivating dandelions because they are considered to be one of nature’s greatest healing aids. They are rich in vitamins, proteins, natural oils, mucilage, saponin, chlorine, mineral salts, potassium, calcium, magnesium, sulfur, silicic acid, alkaloids, glycosides and tannins. The young leaves of dandelions are excellent in salads or juicing the root, and can be dried or ground making a wonderful replacement for coffee. The natural habitat for dandelions is in the grass in your yard. Dandelions are the most edible in early spring when they begin to show their troublesome presence in the lawn. The juice of dandelion leaves is believed to cure eczema, blood diseases, dropsy and loss of appetite, having a beneficial effect on the kidneys, liver and gall bladder. One man's weed is another man's treasure.

Dill Seed (Anethum graveolens): Dr. Semrau, from the well-known Semrau hotel in Upper Michigan, provides his family’s recipe for shrimp/crab/fish boil. Mix equal parts dill and caraway seed and coarse kosher salt. Add 1 - 2 tablespoons to 2 quart water, simmer 20 minutes before adding seafood.

Dill Weed (Anethum graveolens): Dill weed is traditionally heavily used in German and Scandinavian cooking, and has become one of the most popular herbs in American, especially in areas dominated by these ethnic groups. Dill weed’s flavor, lighter and sweeter than dill seed, along with its bright green, feathery appearance, makes it a perfect addition to omelets, cheese sauces, salad dressings and dips. Dill is traditionally added to any dish with a white sauce, from potato salad to sour cream fresh vegetable dip. Nice as a garnish, sprinkled on salad, soup or chicken. Fresh dill goes into your refrigerator, wrapped in a paper towel and covered with a plastic bag.

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Dandelion Wine

1 gallon dandelion blossoms
1 gallon hot water
Juice of 1 lemon
3 oranges, peeled, sliced
4 lbs of sugar
1 cake of yeast

Combine water and blossoms in a crock. Let stand for 24 hours, then strain.

Then add the rest of the ingredients. Let the mixture set for 3 weeks, then bottle.

Age the bottles for at least 2 months. Yields: About 1 gallon

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