Fresh and dried herbs are great ways to add color, flavor, and aroma to your dishes, but choosing one over the other depends ...

Food preservation not only allows for a longer lifespan, it’s also sometimes more cost effective than buying fresh. For example, dried herbs are more convenient and work just fine, if not better ...

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

This leaves one wondering: Which spice with what food? How much? In what combination? Here are some starting points: Keep herbs and spices in a cool, dry place (not over the range!) and in air-tight ...

Dried herbs should be used at the beginning of the cooking process and fresh herbs toward the end. Heat can turn fresh herbs bitter if applied for too long. In fact, it may be better to use dried ...

Dried herbs really come alive when they’re rehydrated. This means you should add them early in the cooking process to give them time to release as much flavour as possible. Or, stir them into ...

Having premixed combinations on hand speeds cooking and helps assure consistent quality ... Herb butter One stick unsalted butter or margarine; 1 to 3 tablespoons dried herbs or 2 to 6 tablespoons ...

While it's handy to keep a few dried herbs in the larder ... add them to dishes towards the end of cooking, or just before serving. However, more robust herbs such as bay, sage, rosemary and ...