I have a recipe that calls for fresh parsley. I have substituted other fresh herbs for their dried equivalents but I don't have fresh or dried parsley. Is there
What is the best way to store fresh herbs like parsley or cilantro? I find I have about the same luck with them whether they are left in a plastic bag or I put
Sometimes I see a recipe call for dried herbs. If I have access to fresh herbs, should I go for fresh herbs instead? Is there any benefit in using dried herbs w
I'm beginning to grow my own herbs and would like to put together something similar to the "Italian Seasoning" found in the grocery store spice section. (It's
I am experimenting with the no Knead bread recipe and want to add herbs to the recipe. I have added fresh rosemary (great) and fresh oregano (
I am a strictly amateur cook. Most of my output is OK, certainly edible, but I seem to lack the ability to impart flavour through herbs. I can throw in an ino
I mentioned the book Thai Food in an answer to another question. This reminded me of one of my longest running quandaries with it. Many of the recipes mention &
How do I know whether I should use flat-leaf or curly-leaf parsley? I'm interested mostly in their uses as ingredients, but guidance on usage as garnishes is al
I have a few recipes I like to make which call for fresh cilantro, but when I buy it at the store it's usually in large bunches and I have a t
Some fresh herbs seem to retain their flavor better than others when dried; for example, dried parsley has very little flavor, but dried tarragon tastes reasona
I have some lavender bushes in the garden. They last well and smell wonderful. I have always considered lavender a herb, but can't think how it is used in cooki
A friend recently gave me a small jar of asafoetida without telling me how to use it (or that it smelled horrible). In my googling, all I've been able to find o
I make a paste using ground fresh basil, ground fresh mint, ground dried ginger, salt, ground roasted coffee, and raw honey (enough to coat all of the ingredien
My friend just gave me two lovage leaves and I am planning on making chicken soup (from bouillon crystals) with it. My question is how much lovage should I put
I have a recipe that calls for fresh parsley. I have substituted other fresh herbs for their dried equivalents but I don't have fresh or dried parsley. Is there
We have this sage plant and it's grown into gigantic monster which is consuming my herb patch. I'm going to attack it with gusto and will hav
I have a bay tree, and it's far too big. If I cut it back, I think I'll have around 40 pounds of bay leaves (and I'll still have a bay tree). It seems like a w
When I store basil in the fridge, sometimes it gets brown spots. Is it still usable? Is that valid also for Thai basil? Throwing it all away after 2-3 days seem
I recently saw a recipe that called for Turkish Bay Leaves. Is this any different than the kind I would find in a standard spice bottle labeled "Bay Leaves", or
I noticed my grocery store has "frozen fresh" chopped herbs (basil, cilantro, oregano I think, among others) in the freezer section. How would these compare to