USING FRESH HERBS (Vegetable Gardening)

You can use fresh herbs throughout the growing season. First, gently remove a few leaves at a time, or pinch or cut off sprigs to be chopped and added to your soups, salads, and sauces. For immediate use, rinse the herbs, pat them dry, and then chop finely. If you can’t use fresh herbs at once, wrap them in a damp paper towel, then in plastic wrap or a plastic bag, and refrigerate. Fresh herbs can be kept refrigerated for a few hours or up to a day or two — but no longer than that.
Fresh herbs are wonderful in any recipe that calls for herbs. However, if your recipe specifies a dried herb, you can substitute fresh by using three to four times more finely chopped fresh leaves — one teaspoon of fresh herbs is equal to 1/4 teaspoon of dried. Fresh herbs also make beautiful garnishes. Save a perfect sprig to give the finishing touch to vegetables, salads, drinks, fish, meats, casseroles, and sandwiches.