I am a strictly amateur cook. Most of my output is OK, certainly edible, but I seem to lack the ability to impart flavour through herbs.
I can throw in an inordinate amount, but still no flavour (not even an overpowering one).
Yet, I have a simple recipe for a vegetable stew in which the listed seasoning mix works beautifully.
Do you have a guide for the best way to deal with herbs ?