Dried and ground ginger is more common in cakes and cookies because it produces a more interesting flavor when combined with cinnamon or other dark spices. The best way to preserve your home grown horseradish is to dig out the main root, clean it and grind it in a food processor. Freeze the ground root in an ice cube tray so that you may reconstitute small amounts as needed. The leaves of lemongrass are predominantly used for producing lemon-like tea flavorings and of course, lemongrass juice. Often described as a meat herb, it also goes well with fish, cheese, tomato and egg dishes.
Wild marjoram has a stronger flavor that it's Italian cousin oregano.
An essential seasoning in pizza and many Mediterranean specialty dishes. There are may varieties of this refreshing herb, from applemint to cologne and lemon mint. Used in teas, drinks and candies, it is rarely used in Western cooking, but amply utilized in Eastern foods. Mint specialties and spices often combine to flavor meat, chicken and of course, lamb. Small, oval oregano leaves have a hot, peppery flavor common in Mediterranean and Latin American cuisines.