Herbs are expensive to buy, but because they take up so little space, they are also very easy to grow yours. It is incredibly satisfying to grow a variety of herbs in containers on a deck or step or even indoors during the winter. We decided to take advantage of every corner of our property by planting perennial herbs in the garden. Chives and basil are always present in our garden. Herbs also adorn our deck and seating areas along with our potted flowers. When we have harvested everything we need to store for the winter, we let the grasses bloom and attract lots of bees and butterflies.
The grocery store offers fresh herbs, either 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 one tablespoon. of that grass. Of course, we can extend the shelf life of any fresh cut grass by wrapping the stems in a damp paper towel and placing the entire bunch in a bag to cool. To cope with the excess before it spoils, we can chop, add a little oil and freeze 1 teaspoon. or 1 tbsp. stains on a sheet and then in a bag for later use.
To dry herbs, after washing and removing the leaves from the stem, simply place them on a paper towel on a cooling rack or use a dehydrating 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 closet. If you are drying large quantities, keep most of it in whole leaf form and only lightly grind the quantity intended to be stored in the kitchen cupboard.
Dried herbs and fresh herbs are easily interchanged with each other in any recipe. Tips vary and can be confusing; there are reasons for these varied tips.
In general, the ratio of replacing dried herbs with fresh herbs is as follows:
1 teaspoon dried herb = 1 tablespoon. Fresh grass
However, if the dried herbs are more than 2 years old, increase the ratio to:
2 teaspoons dried herb = 1 tablespoon. Fresh grass
Some herbs, such as bay leaf, parsley, and coriander, become quite soft after being dehydrated and are therefore often cooked for twice the amount:
1 sheet = 2 sheets
1 teaspoon = 2 teaspoons
If the herbs have been accidentally ground into powder, this fine flour is now more concentrated and the amount used should represent that:
1 teaspoon finely ground dry herb = 1 tablespoon. dry grass