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Fresh Herbs




Source of Recipe


internet
Do you have an easy method for drying fresh herbs? Also, what is a good rule of thumb when substituting dried herbs for fresh?
A: Every year around this time, I cut the herbs that I grow in my rooftop garden and dry them to use throughout the fall and winter months. I only dry the heartier herbs--rosemary and thyme, lavender, sage, oregano, marjoram, winter savory and so on. I try to use up the basils and mints, chives, parsley and cilantro before they wither. To dry herbs, simply brush off any dirt or grit from the sprigs; if they're very dirty, rinse them in warm water and dry thoroughly. Spread the sprigs on paper towels on racks in an airy spot until the leaves are thoroughly dry and crisp. At this point, you can put the whole sprigs (or stripped off leaves) in glass jars or metal tins. Do yourself a little favor and date the jars--the herbs will begin to lose flavor after about six months. When substituting dried herbs for fresh, just remember that their flavor is stronger so you'll want to use less. As a general rule, one teaspoon of dried herbs is roughly equivalent in flavor to one tablespoon of chopped fresh herbs. Don't wait until the last moment to season a dish with dried herbs--they need time to rehydrate and release their flavor. .