See Also: Fresh Herbs(recipes)
Risotto of Arbroath Smokie and Fresh Herbs(recipes)
Herbs(medicine)
get the best flavor out of your herbs(recipes)
cook's guide - Herbs(recipes)
Sauteed Zucchini With Herbs(recipes)
Baked Fish with Tomatoes & Herbs(recipes)
Risotto of Nettles and Wild Herbs(recipes)
Baked lamb with herbs and peppers(recipes)
Roasted Vegetables with Hearty Herbs(recipes)

Fresh Herbs (recipes)


Fresh Herbs



Fresh herbs are a great addition to any recipe and grocery stores offer a wide selection of herbs year around. If you have the opportunity to use fresh rather than dried do so because the aroma and the flavor far exceed that of dried.



Here are some tips to help you with your fresh herbs. Herbs will keep refrigerated for three to five days, if they are stored in water and covered loosely with plastic wrap. Never cut fresh basil until you are ready to use it. I suggest that you tear the basil instead of cutting it; basil turns black very easily.



Fresh garlic will store for 2-3 weeks. When you are going to chop or crush fresh garlic, place the flat side of a large knife over a peeled clove and give it a pound; the garlic will crush and then you are ready to chop. But before you start chopping the garlic, sprinkle a touch of salt over the garlic; that will prevent the garlic from sticking to your knife.



Always remember when you are using fresh instead of dried that 1 tablespoon of fresh equals 1 teaspoon of dried.