Herbs are expensive to buy, but because they take up so little space, they are also very easy to grow. It is incredibly satisfying to grow a wide variety of herbs in containers on a deck or front step or even indoors during the winter. We choose to take advantage of every corner of our property by planting perennial herbs in the landscape. Chives and basil are always protagonists of our garden. Herbs also grace our deck and lawn seating areas along with our potted flowers. When we have harvested everything we need to store for the winter, we let the herbs bloom and attract lots of bees and butterflies.
The grocery store offers fresh herbs in small flat plastic boxes or in small bunches, at a fairly high price. However, when we get home, we often find that the recipe only calls for a tablespoon. of that grass. You can of course prolong the life of any freshly cut herb by wrapping the stems in a damp paper towel and placing the entire bunch in a freezer bag. To get rid of the excess before it spoils, we can chop, add a little oil and freeze 1 tsp. or 1 tbsp. drops on a sheet, then in a bag to use later.
To dry herbs, after washing them and removing the leaves from the stem, simply place them on a paper towel on a cooling rack or use a dehydrator tray. Place where the air is warm and there is less light (sunlight will reduce essential oils). Once dry, store in clean reused jars in a dark cupboard. If you are drying large quantities, keep most of it in whole sheet form and only lightly shred the amount intended for kitchen cupboard storage.
Dried herbs and fresh herbs are easily interchanged in any recipe. Tips vary and can be confusing; There are reasons for these varied tips.
In general, the ratio of replacement of dry herbs with fresh herbs is as follows:
1 teaspoon dried herb = 1 tbsp. Fresh grass
However, if the dried herbs are more than 2 years old, increase the ratio to:
2 teaspoons dried herb = 1 tbsp. Fresh grass
Some herbs, such as bay leaf, parsley, and cilantro, become quite soft after dehydration and are therefore often cooked in double the amount:
1 sheet = 2 sheets
1 teaspoon = 2 teaspoons.
If the herbs have been accidentally ground into a powder, this fine flour is now more concentrated and the amount used should represent that:
1 teaspoon finely ground dried herb = 1 tbsp. dry grass
