Herbology

Fresh Herbs Info.

I think that there is simply no substitute for using fresh herbs in cooking. The fresh yet powerful punch of flavor that they can add makes any meal better. But when you've used your 2 sprigs of thyme, what are you supposed to do with the remaining 15 sprigs left in the package? Here's a few tips from Bon Appetit to make the most of your store-bought herbs.

1. Treat herbs like fresh flowers. Trim the stems on an angle and place in a glass with 2 inches of water in the bottom. Place an unopened plastic bag over the leaves and store in the fridge. They can last up to 2 weeks!!

2. Dry hardy-leaf herbs like rosemary, thyme, oregano, and bay leaves. These herbs are great when dried and used in stews during the winter (and I actually think oregano is a bit too strong when fresh). Work with one herb variety at a time and begin by washing and thoroughly drying the leaves. Lay a single layer flat on a paper towel. Microwave in 30 second intervals turning the leaves over for even drying. Continue until crisp and brittle. Each variety is different but the total time should be between 2 and 3 minutes.

3. Freeze soft-leaf herbs like dill, mint, parsley, basil, and chives. Place whole sprigs, chopped leaves, or even whole leaves in a tightly sealed plastic bag and store in the freezer for up to 6 months. When using later, there is no need to defrost. Just break of your needed amount and add to the dish.