Herbs
are expensive to buy, but because they take so little space, they are
also really easy to grow your own. If you purchase fresh herbs from
the grocery store, you can extend the life of any fresh cut herb by
wrapping the stems in a damp paper towel and place the entire bunch
inside a bag for refrigeration. To deal with the excess before it
goes bad, you can chop, add a little oil and freeze 1 tsp. or 1 tbsp.
blobs on a sheet, and then bag for use later.
You
can also dry herbs. Wash and remove leaves from the stem, simply
place on a paper towel over a cooling rack, or use a dehydrator tray.
Place where the air is warm and there is less light (sunlight will
reduce the essential oils). Once dry, store in repurposed clean jars
in a dark cupboard. If you are drying large amounts, keep the bulk of
it in whole leaf form and only lightly grind the amount meant for
storage in the kitchen cupboard.
Dry
herbs? Fresh herbs? The answer is: either. The ratio of replacing
dry herbs with fresh herbs goes like this:
- 1
tsp. dry herb = 1 Tbsp. fresh herb
However
- IF the dry herbs are older than 2 years, increase the ratio to:
- 2
tsp. dry herb = 1 Tbsp. fresh herb
Some
herbs such as bay leaf, parsley and cilantro, become quite mild after
dehydrating, so cooks often double the amount:
- 1
leaf = 2 leaves
- 1
tsp. = 2 tsp.
If
herbs have accidentally been ground into a powder, this fine flour is
now more concentrated and this is the ratio:
- 1
tsp. fine ground dry herb = 1 Tbsp. dry herb
Hope
you find these cooking tips useful!
AUTHORS: Lillian and her husband Dave are the team behind Brummet Media Group, high-fiving cheerfully as they pass each other on the way from checking off one item or other from their long to-do list. Their business includes Dave's music studio and percussion accessory products and graphic design work, as well as popular blogs and numerous award-winning non-fiction books.
(Original Source: Free Ezine articles.)
