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How excited I am to be able to share all the remarkable things I learn every day from people that I come in contact with.

Mary Beth

Cooking with herbs

Cooking with herbs can be tricky, at first, but with a few reminders, even the less experience cook should be able to use herbs in their dishes. Use 1/3 to ½ dried herbs for every tablespoon of fresh herbs, Crumble the herbs before using to release their entire flavor. Be selective about the herbs that you use and be conservative.

Remember the rule of a little goes a long way. Using only one herb in a dish, until you are used to cooking with them, may be a good idea. Using too many herbs in one meal can confuse the palate.

If you are storing herbs, don’t dry the leafy ones like Basil and Parsley. Just take the leaves off the stem, wash and freeze until you want to use them. This is the best way to keep the flavor intact.


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