Yesterday I tried to follow a pasta recipe that called for tarragon. Since I didn't have this herb, I sustituted basil. For convenience, I may try to plant th
It is winter here. I wish to purchase lots of fresh Fenugreek leaves and then dry them out for later use. Questions: What procedure should be followed to dry
What's the benefit of soaking dry Fenugreek leaves in warm water and then sprinkling salt over them? From: http://www.everestspices.com/masalas/kasuri-methi
I love using my dehydrator. Can I use dried cilantro as tea, or with other herbs to make tea? If so, how would I pick herbs to use with it?
The fresh Fenugreek which I bought contains: - long stems - green leaves - yellow leaves I wish to know what parts of fresh Fenugreek am I supposed to thro
5 days after I purchased fresh Fenugreek, I noticed some of its leaves turned pale yellow. What does that indicate, and how to prevent it (if it is a bad thing)
I am an amateur hobbyist cook. So a lot of the time I will toss in a dash of something, taste the dish, and add a bit more. Experimenting sometimes with disastr
I have a recipe that asks for 2 sprigs of thyme. How much dry thyme do i use as a substitution for the fresh? Or what does 2 fresh sprigs of thyme measure, a ta
I often use herbs in daily cooking, e.g. parsley, dill, basil etc. The problem is, I like to eat fresh homemade food yet cleaning and cutting herbs takes a goo
I'm well aware of how well rosemary and lamb goes together, but apart from that I'm a bit clueless. Is there a web page or something out there
Edit: I plan to actually do a blind taste test to put this question to bed and satisfy my curiosity. If anybody wants to beat me to it, please feel free. If yo
When making a butter which will be infused hot, are there any ways to minimize or control the flavor compounds which will be extracted? I would like to make a c
Is it okay to tear open some lavender tulsi herbal tea bags?
Well, the question is in the title really. What are the pros/cons? I'm making some concentrate by cooking it for a long time.
Pesto, chutney, whatever. I go on flavor profile "kicks", right now I am craving Asian - soups, stir fries, curries, you name it. Here's my thought. I want a s
I love the flavor of rosemary but I don't like its prickliness. It's worse dried, but I don't even like that particular quality in fresh rosemary. I'm experimen
I'm not so good with spices, wanted to know what would be good substitutes for thyme and oregano. I'm not even sure I can pick up the taste th
I know that Herbes de Provence generally contains savory, fennel, basil and thyme. Unfortunately, pre-packaged mixtures in the US usually also contain lavender.
I get a ton of lemon balm in my yard and I'd love to make a tea from it - especially an iced tea. I'm a total tea newbie, so I have a few questions: Should I d
I typically just pan fry my fish (typically cod, rockfish or salmon). For cod I dip it in batter (egg+flour) and for salmon, I marinate it in