8 Sep 2013

Cooking With Fresh Versus Dry Herbs

Submitted by admin
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In general add fresh herbs toward the end of cooking so they won't lose their potency. Add dry herbs at he beginning so they have time to rehydrate in the moisture of the dish (especially true of bay leaves).

Oregano, thyme, rosemary, tarragon, sage and fennel are best candidates for drying as they retain theri flavor better - when dried - then other herbs.

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