For thousands of years, drying was the only way to keep kitchen herbs from spoiling. Now, there are plenty of tools to store ...

While dried herbs may lack the vibrant qualities of fresh ones, they make up for it with their convenience. If you’re not growing herbs indoors, shelf-stable dried herbs may be your best bet in ...

Herbs enjoy sun all day and need at least six hours of direct sun to produce high amounts of flavorful oils. Many herbs ...

Do you need to cook with fresh herbs and spices to reap the health benefits, or are dried spices just as good? We asked a dietitian to clear things up. Welcome back to Just Curious, Strong Women ...

The aroma should be fresh and pungent. Use the same method to check ground spices every six months and dried herbs 2 to 3 times a year. Because spices and herbs are expensive, refrigerating or ...

Herb butter One stick unsalted butter or margarine; 1 to 3 tablespoons dried herbs or 2 to 6 tablespoons fresh herbs (any herb or spice may be used); 1/2 teaspoon lemon juice; and white pepper.

Whether you buy them fresh, dried or grow your own, herbs are great-value ingredients that can transform the simplest of dishes… Herbs are flavour powerhouses: just a sprinkle can ramp up the ...

Depending on the types of herbs involved, tinctures can include various parts of the plant. Some of the most common parts in herbal tinctures include: dried leaves bark berries roots fresh leaves ...