Be the first to like this
Fresh herbs are bright and lively and stiff competition for any bottle of green dust camped out on your spice rack. But not all dried herbs are a waste of money, and not all recipes that call for fresh herbs really require them. We investigated to find out when you can reach for the glass jars. A couple rules of thumb to cook by: remember to replace dried herbs after 6 to 12 months (they lose their punch), and when substituting for fresh herbs, measure out half as much as the recipe calls for. Woody rosemary works well dried. Crush the needles between your fingers or with a knife to release the aromas, and just be careful not to add too much; it can get a piney, bitter flavor fast. Use in soups, braised and slow-cooked dishes, and with roasted meats. Dried parsley must think the joke is on us." It's laughing away its tenure on the spice rack. If you are buying fresh herbs rather than growing them, store them like you would fresh flowers, in a glass of water.