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buds (cloves, saffron), seeds (yellowmustard, poppy, sesame), berry (black pepper), or the fruit (allspice, paprika) of tropical plants and trees.
Many cooks prefer fresh herbs, but fresh herbs are less concentrated and several times as much should be used if a recipe calls for dried herbs (1/2 tsp. dried equals 1/4 tsp. ground equals 2-3 tsp. freshly minced).
If growing herbs for drying, the harvesting should be done in the morning after the dew has evaporated but before the sun is very bright. The essential oils in herbs
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