Herbs and Spices - What the heck is the difference

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Herbs & Spices - What the heck is the difference?!

I went to see the film Ratatouille a few months ago and really enjoyed it - beautifully crafted and a visual delight.  The kitchen, the food, the cooking - incredible!  There was only one tiny thing that bothered me as a cook, a repeated culinary reference error that has existed forever and continues to challenge.  The chefs in the movie referred to oregano, rosemary, parsley, etc. as spices, but in fact they are herbs. 

Herbs and spices are exceedingly important in cooking, providing depth and flavour.  How they are used and in what dishes can differ greatly, however, and it is important not only to understand the difference in their appearance, but also their use and storage.

The general difference between herbs and spices is this:  herbs are the leaves of plants, while spices are the roots and seeds.

Herbs are generally a shade of green.
Spices can be very colourful from rich brown to bright red to vibrant yellow. 

Herbs are generally best fresh.
Spices are generally best dried.

Herbs are can be used in sweet dishes, but are more generally used in savoury dishes.
Spices frequently cross back and forth between savoury and sweet dishes.

Herbs will be added nearer the end of cooking for their full flavour to be exacted. 
Spices are generally added near the start of cooking so their intensity can be allowed to blend and mellow.

Here are some common samples of herbs and spices:

While most herbs can be easily found fresh in the produce section of most larger supermarkets, in smaller towns and different regions they are not always easily accessed.  While the flavour of fresh herbs can't be beat, dried herbs are a great option for most recipes.  The key is storage.

Tips for Storing and Keeping Dried Herbs and Spices

1. Keep the herbs and spices in sealed containers - the one it came in, or perhaps mason jars or even small plastic containers.  I use 250-ml (1 cup) storage containers, as they usually hold the entire contents of a bag of herbs found in the spice aisle of the grocery store.
2. Do not keep open bags of herbs and spices - it's tempting to refill a purchased jar and keep the open bag (or perhaps even clipped shut) in the cupboard, but this is not a good idea.  The flavour will be compromised due to its exposure to the air and it will mingle with the aromas of other spices and herbs, so your cinnamon will taste slightly of garlic, while your thyme may have a hint of ginger.
3. Label the spice jar, bag or container with the purchase date. 
4. Dried herbs and spices should be kept for no longer than 6 months as they will begin to lose their flavour and intensity once opened.  Spices can turn rancid.
5. If you haven't used a spice or herb within 3 months of buying it, it may be likely you won't ever use it.  Find out if a friend can use it or donate it to a soup kitchen, nursing home or even a school lunch program.  They may be able to use them quickly so they won't go to waste.