And then there's the question of whether you can replace fresh herbs with dry ones. The answer? Sometimes, but only if you ...

However, there's a catch - these herbs don't stay fresh for long. Within a few days, they can turn from vibrant green to limp ...

so should be added during cooking. Tender herbs - such as basil, chervil, chives, coriander, dill, mint, parsley, tarragon - can also be used raw and make delicious salad ingredients.

Having premixed combinations on hand speeds cooking and helps assure consistent quality ... 1 to 3 tablespoons dried herbs or 2 to 6 tablespoons fresh herbs (any herb or spice may be used); 1/2 ...

Locate your culinary herb growing area as close to the kitchen as possible. They need to be convenient to harvest and use while you are cooking. When your herbs produce more than you can ...

Certain spices and herbs used alone, or in blends ... Keep containers out of direct sunlight, which fades the color of the herb and reduces the strength. Your recipes won’t taste as good if the spice ...

To make this simple, flavorful sauce, you’ll need fresh parsley and tarragon, olive oil, white wine vinegar, minced garlic ...

Its robust nature means that it can withstand long cooking times and it is a good complement to slow-cooked dishes such as stews and daubes. It is one of the herbs used in bouquet garni ...