The Skinny on Herbs
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.
Visual Glossary
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Basil |
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Chives |
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Cilantro |
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Dill |
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Marjoram |
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Mint |
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Oregano |
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Parsley |
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Rosemary |
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Sage |
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Tarragon |
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Thyme One of the most widely used herbs, thyme is prized for its affinity for so many other ingredients. Its warm, woodsy flavor complements meat, poultry and fish, vegetables (it’s a natural with mushrooms) and even fruit (we especially like it with figs). Toss a sprig into a simmering soup or stew, and at the end of cooking, remove the now-naked stems. Or strip the leaves by running your fingers down the stem, and add them toward the end of cooking. |