It’s Thanksgiving, our official day for giving thanks, and these are few of my friends that are particularly thankful for having gotten to one more year without getting the axe. This is also a day about eating. Can you imagine all of those great tasting foods and recipes without the help of seasonings and herbs?
These days herbs come to as in a lot of different forms. You can find them in vinegar, salts, dried and even fresh. This is the way I prefer using them right out of the garden when they are available. But you may have notice that more and more grocery stores are carrying a wide array of fresh herbs. If you’ve done much cooking you know there are a lot of recipes call for dried herbs, so let say you want to substitute fresh, how much do you used?
Let’s say if we can sort it out. Let’s take sages an example. It’s a classis thanksgiving herb, I can’t imagine turkey and stuffing without it. If you used this fresh it takes two teaspoons of chopped fresh sage to one teaspoon of chopped dried sage to a quarter of a teaspoon of finely ground sage. The finer the texture of the herb the less it takes. There’s a simple reason for this it’s the essential oils in an herb that give out the flavor. And in the drying process these oils become more concentrated.
Now, this ratio of fresh to dried applies to all kinds of herbs. Some of other Holiday favorite like parsley, chives and thyme. The next time you use a recipe that calls for dried herbs use the simple rule of thumb and get fresh a try. From the garden, I'm Allen Smith.
For more on this topic and other information please check out my website, PAllenAmith.com
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