Using Herbs and Spices

Dried herbs are stronger in flavor than fresh leaf herbs. When adding dried leaf herbs to a recipe that calls for fresh ones, substitute 1/3 the amount called for in the recipe.

When using dried herbs, crush them in the palm of your hand or between your fingers. This will release the flavor quicker. Use only one strong-flavored herb (rosemary, sage, winter savory, etc.) in a food. A strong-flavored seasoning may be combined with several mild-flavored ones. Whole herb leaves are a better choice than ground or powdered herbs because they hold their flavor longer in storage; pulverize just before using.

When adding whole spices to a recipe that calls for ground spices, use 1 1/2 times as much as the recipe call for. When doubling a recipe, do not double the herbs and spices. Increase them by 1 1/2 times and then taste, adding more if necessary.

Don't season more than one dish in a meal with the same herb. Also, every dish on the menu does not need to be herbed - two or three at the most is enough.

Use only one (1) strong-flavored herb (rosemary, sage, basil, mint, dill, marjoram, tarragon, thyme, etc.) in a dish at a time. However, a strong-flavored herb may be combined with several mild-flavored ones (chervil, chives, parsley, savory, etc.) for delightful dishes.