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formula is: 1/4 teaspoon powdered herbs = 3/4 to 1 teaspoon crumbled = 2 teaspoons fresh.
• Leaves should be chopped very fine because the more cut surface exposed, the more flavor will be ab4 sorbed.
• A mortar and pestle can be kept in the kitchen to powder dry herbs when necessary.
• Scissors are often the best utensil for cutting fresh herbs.
• Be conservative in the amount of an herb used until you’re familiar with its strength. The aromatic oils can be strong and objectionable if too much is used.
• The flavoring of herbs is lost by extended cooking. Add herbs to soups or stews about 45 minutes before completing the cooking. But for cold foods such as dips, cheese, vegetables and dressings, herbs should be added several hours or overnight before using.
• For casseroles and hot sauces, add finely chopped fresh or dried herbs directly to the mixture.
• To become familiar with the specific flavor of an herb, try mixing it with butter and/or cream cheese, let it set for at least an hour, and
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