I often cut herbs to top off my dishes or as a core ingredient in salsa, sauces, guacamole, or any other similar use. For most purposes I would want a fine chop
Should spices and herbs be added early to a chili/stew in a crockpot slow-cooker to maximize their flavors? Or do the spices/herbs cook-out over a long time, ef
Rice or noodles, onions, garlic, sesame oil, and soy sauce are a pretty standard stir fry base. How can I liven this up a little? I'm not loo
I put too much Rosemary spice in a pureed vegetable soup. Ingredients were onions, peppers, celery, ,cauliflower, vegetable broth, tamari and Rosemary and coco
I have looked up many homemade butter recipes. I know how to make plain butter. I have seen some recipes with herbs added and other seasoning. They don't say wh
How normal is it to use premixed dried herbs with pre-toasted garlic as a quick oil pasta preparation? Is it presumable that one can just use supermarket brands
I'm following a recipe for Sopa Azteca de Tortilla that calls for Epazote, which I haven't heard of before, let alone tasted (to my knowledge!). Wikipedia ment
A ranch dressing recipe I found online calls for a few dried herbs and a couple of fresh herbs, specifically fresh chives and fresh Italian pa
I want to preserve my windowsill herbs before the plants die back, and my idea is to make herbal syrups for lemonades or cocktails. (Possibly even meat sauces.)
Instead of drinking plain water, I would like to start drinking water with mint. I plan to put several leaves of mint in a 1.5 liter bottle filled with tap wate
My (garden) pot is overflowing with oregano. How can I preserve it to use later? Is it possible to preserve rosemary not in fat - butter or oil? If I have to u
My local supermarket has cheap frozen coriander/cilantro. But when I defrost it by leaving it in a bowl for an hour, it turns into a slimy mess. How can I def
I've often heard as a rule of thumb that if you have both, go with fresh. But are there exceptions to that? Are there times when using dried
I frequently buy bunches of flat-leaf parsley. Every now and then I find one or two stems of a different-looking plant included. Here is an image, with normal f
I’ve tasted Iranian dizi and loved the herbs that where served with it. Leaves look like basil and have a minty taste. Does anyone know what it is? Thank
I was picking some home-grown basil for a simple pasta dish yesterday, and like many people who grow in home-made compost find tomato seedlings are very common
I'm referring to ingredients like cumin, coriander and tumeric. If you have a fat and water mixture, both the fat and water will seperate i.e. fat moves to top
I've been curious about how to make fine powder from leafy herbs for some time now (I don't mean merely flakes). We can have large amounts of tarragon, basil, e
So i've ordered 2 different brands of gynostemma (or jiaogulan in chinese) and they each taste very differently. The first one I've ordered tastes extremely bit
I have access to a dehydrator, but have never dehydrated sage. How should I dehydrate it?