Drying Herbs – Part 2

Storing herbs in oil is also a good way to preserve the flavor.  As long as the oil stays fresh you can keep the herbs.  Make sure the leaves are dry and insert into an oil filled jar.  This will preserve the flavor.  If the oil goes bad, which usually happens in six months or so, the herbs must be disposed of.  One of the benefits of preserving the herbs in the oil is you will wind up with an herbal oil which is excellent in cooking.

Boiling water can be a challenge to the beginning cook.  Add some herbs to that pot of water and you have the basis for a great soup.   Any dish can be enhanced with the use of herbs.  Their natural fragrance and flavor just add that perfect blend to make a meal complete.

Herbs like oregano and basil are the base of many Italian dishes.  Cilantro and Cumin are what make Mexican dishes taste so authentic.  More exotic spices like allspice and ginger can add beauty to the kitchen as well as tasteful treats to the mouth.

There is a difference between using fresh and dried herbs in cooking.  The fresh herbs add a delicate flavor. The essential oil is not as concentrated as it is in the dried herbs.  The general rule of thumb when using dried herbs is 1 teaspoon dried to 1 tablespoon fresh herbs.

You can blend herbs together to make many different fragrances and flavors.  Some of the most popular seem to almost compliment each other as well as the food we put them in.

For some of us, natural is the way to go.  With an endless supply of fresh herbs, which you can dry, there is no end to the mixes you can make for dips and salsas, or spreads and appetizers.

There are many dishes you can make yourself instead of buying the boxed version.  Fresher is better every time.  When you taste the recipe which you have made with your own natural herbs, you may never want to use the boxed stuff again.