Herbs

            The leaves, seeds, or flowers of various aromatic plants are known as herbs; they make cooking an exciting adventure. Herbs can enhance or destroy a recipe. Too heavy a hand will smother all other flavors; too light a touch will leave you with boring blandness. A pinch of a dried herb will go a long way; use about one-third as much of a dried herb as you would of a fresh one.

            Fresh herbs are of course always to be preferred over dried ones, for in the drying process essential flavors are always lost to some extent. When buying dried herbs, try to find a small, conscientious herb farm where herbs are treated gently and with care. Commercially dried herbs are crushed and dried on hot steel cylinders, and the heat destroys essential flavor-producing oils. Herbs distributed by large commercial concerns are also likely to have been sitting on a store shelf for untold lengths of time. Dried herbs should be used within eight months of drying, then refreshed with newly dried ones. Always store in airtight containers in a cool place; over the stove – a most handy spot – is unfortunately a bad place, because the herbs get too hot.

            When using herbs in cooking or in teas, remember that the strength of an herb varies greatly depending on where it is grown, when it is picked, and how it is dried.