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  #1  
January 13th, 2005, 07:30 PM
AmberC's Avatar Mega Super Mommy
Join Date: Oct 2004
Location: MD
Posts: 3,667
Dried herbs are stronger in flavor than fresh leaf herbs. When adding dried leaf herbs to a recipe that calls for fresh ones, substitue 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 releasse 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.
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<div align="center">Amber (26)
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  #2  
January 20th, 2005, 12:24 PM
jen1978's Avatar Super Mommy
Join Date: Dec 2004
Location: Missouri
Posts: 708
Great tip! thanks alot
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  #3  
January 20th, 2005, 12:57 PM
AmberC's Avatar Mega Super Mommy
Join Date: Oct 2004
Location: MD
Posts: 3,667
Your welcome!!
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Mom to Crista Ann (6) and
Megan Riley (3)

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