I have a few recipes I like to make which call for fresh cilantro, but when I buy it at the store it's usually in large bunches and I have a ton left over. What's a good use for the leftovers?
How do I know whether I should use flat-leaf or curly-leaf parsley? I'm interested mostly in their uses as ingredients, but guidance on usage as garnishes is also welcome.
What herbs and spices should a new cook purchase? These should be versatile herbs and spices that are used in many dishes.
I mentioned the book Thai Food in an answer to another question. This reminded me of one of my longest running quandaries with it. Many of the recipes mention “coriander root”. I am aware of being ...
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 ...
I am always in favor of fresh ingredients when possible. I recently discovered that minced (and crushed and chopped) garlic is available in very inexpensive jars in the produce section of the grocery ...
I am experimenting with the no Knead bread recipe and want to add herbs to the recipe. I have added fresh rosemary (great) and fresh oregano (not so) to the recipe. What other herbs would you ...
I'm beginning to grow my own herbs and would like to put together something similar to the "Italian Seasoning" found in the grocery store spice section. (It's an easy way to add more flavor to pasta ...
Sometimes I see a recipe call for dried herbs. If I have access to fresh herbs, should I go fresh instead? Is there any benefit in using dried herbs with some recipes?
What is the best way to store fresh herbs like parsley or cilantro? I find I have about the same luck with them whether they are left in a plastic bag or I put them in a cup of water.
I have a recipe that calls for fresh parsley. I have substituted other fresh herbs for their dried equivalents but I don't have fresh or dried parsley. Is there something else (ex another dried herb) ...