You will need to use about twice as much of the fresh herb than the dried. You may want to wait until the last 20 minutes of to add the herb so the taste stays crisp. Herbs can be used to flavor any foods.
Commonly used in pasta sauces, herbs can also be added to soups, oils, eggs and even desserts and drinks.
You can grow your own herbs in the garden on window sill and have fresh herbs all the time. Some grocery stores have fresh herbs right in the produce section and, of course, you can always find dried herbs in the baking section. If you grow your own herbs, you can freeze them or dry them yourself in a dehydrator to have for future use.
Here's some food and herb combinations that I like to use when with fresh herbs:
Eggs with dill
Pesto with basil
Mint in any tea or punch
Parsley with salad
Rosemary and Thyme on oven roasted potatoes
Basil and sage added to flavor butter
If you have a special condition or illness that might be treated with herbs, then feel free to incorporate the herbs into your usual cooking. Start by adding a small amount of the herb(s) and taste - add more to suit. This is a great way to realize the healthy benefit of herbs without having to remember to take pills.
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