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The scientific reason? Not without seeing your specimen. (wink, wink) Seriously, unlike cut flowers and other herbs like sage or rosemary, parsley is simply not happy in water for more than a couple of days, especially towards the end of the growing season and/or if it had been harvested some time ago. Nothing to do with the water, although that should be ...


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Here is a handy chart that I have come to love and use! If they are off tasting to you or odd or too strong go lighter :D http://www.marthastewart.com/270213/ratio-of-fresh-herbs-to-dry-herbs


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Don't stop using bay, it's one of the most amazing ingredients ever! It gives depth and soul to anything you cook. It tastes like it smells when it's fresh. If you pick it fresh (you might as well pick a good lot of it to make it worth the effort), soak it in water and bicarb of soda, leave it to dry for 2 or 3 days and store in a jar. Use 1-2 leaves in your ...


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The aromatics diminish. I've tried this, with hyssop - because I have a bunch of bulk spices. I've found that an airtight jar in a dark/cool cabinet is best, even for an extended period (my jar on the shelf is over a year now). The hyssop I get is from Jordan. I also receive sumac and the blend zaatar.


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In my experience, the answer for most leafy herbs is yes, fragance and flavor is preserved. Never tryed hyssop, however Gardening Know How site says it freezes fine: it can be dried or frozen and stored for later use. When harvesting a hyssop plant, cut it in the morning hours once any dew has dried. Hang the plants upside down in small bunches to dry ...


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I have a large bouquet of fresh sage drying in my kitchen window, with the intended use of drying, pulsing the dried leaves in the food processor and bottling in a couple of weeks. A favourite recipe with my family (and friends, for that matter) is for Sage and Asiago Scalloped Potatoes. It is a rich but mouth-watering dish redolent of fragrant sage, onion ...


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if u think , your spices are getting moist and losing aroma or getting spoilt, u can slightly roast them for a minute on low flame and put them back into dry containers. This way spices will last long. and regarding Herbs I am clueless.


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Moscafj's answer is technically true, but I don't think that you will have any problems with your containers. Exposing your spices to drafts, convection and change in humidity is a bad idea, it will make them lose their aroma quicker. This is why they say "airtight container" - so you don't keep them in an open jar. But if you have pinhole-sized holes in ...


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Every edible ingredient we use in cooking has an expiry date! It is an inevitable nature which is good and important for healthy, safety and taste. So we will encourage ourselves to store for a short period of time and eat fresh food. As @moscafj pointed out, "quicker cycling through spice inventory" is a better choice. Following are what you need ...


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The flavor and aroma of spices deteriorates over time, particularly when exposed to air and light. How much time? ...hard to say...but buying whole spices and grinding them yourself when needed lengthens shelf life...as does storing them in airtight containers and in a dark, cool place. Health and safety is not a concern here. Flavor and aroma is. We are ...



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