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The Skinny on... Herbs
With flavors that range from delicate to downright mindblowing, fresh herbs are culinary magic.
Article By: Debbie Koenig, Lesley Porcelli
The Basics
Visual Guide
Recipes
Tips on Buying, Storing and Growing
Fresh vs. Dried:
The difference is indisputable: Fresh tastes more sprightly and more complex, and looks prettier too. But dried herbs are useful in their own way — they hold up better over long simmering times. Use 1/3 as much dried as fresh (1 teaspoon dried = 1 tablespoon fresh).
Store Them Right:
Fresh herbs can last a week and often more, provided you store them correctly. Treat leafy herbs like parsley and basil like freshly cut flowers — snip off the ends and place in a glass with about an inch of water. Cut some ventilation holes in a plastic bag and slip it over the top. They’ll last longest in the fridge, but the countertop works well too; just change the water every 2 days. Store woodsy herbs like oregano, rosemary and thyme in your refrigerator’s crisper drawer, loosely wrapped in plastic.
Grow Your Own:
All you need is a pot and a window to grow your own herb garden. They’re among the easiest plants to grow, and once they’re thriving, you can snip off exactly what you need.
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