COOKING WITH DRIED HERBS (Vegetable Gardening)

When using dried herbs, first crush or chop the leaves to release the flavor and aroma. Use herbs singly or combine one particularly strong herb with several other milder ones. You can also make a bouquet garni by tying together or placing in a cheesecloth bag bunches of herbs such as celery leaves, parsley, onion, and thyme. Or, mix three or more herbs to make fine herbs. The most familiar combinations for fine herbs are chervil, chives, and parsley; and basil, sage, and savory.
You’ll get the most from herbs in cooking if you add them at the right time. For example, when preparing stews or soups that must cook for several hours, add herbs during the last half hour of cooking time. The flavor and aroma of herbs can be lost if they cook too long. In foods that cook quickly, add the herbs immediately.
You’ll get best results if you add herbs to the liquid portion of your recipe before mixing it with the rest of the ingredients. Moistening the herbs first with a little water, oil, or other suitable liquid and allowing them to stand for 10 minutes will bring out the flavor even more.
When substituting dried herbs for fresh in a recipe, use 1/4 amount specified. One teaspoon fresh herbs equals 1/4, teaspoon dried.

Next post:

Previous post: