See Also: Cooking Club · Vegetable Dishes
Herbs for all of your Culinary Needs!
From Dorothy McNett's recipes at www.dorothymcnett.com. This is simply a reminder to use fresh herbs as often as possible with all of your raw or cooked vegetables. All you need are fresh herbs and a pair of snipping shears. And, there is nothing wrong with using dried herbs as well.
Use fresh herbs as available, such as rosemary, basil, thyme, oregano, dill, cilantro, parsley, tarragon, mint, lavender, sage, chives to name some common ones...
Dried herbs are always available. Don't be afraid to make blends of several dried herbs, such as your own version of Herbes de Provence:
1 tablespoon dried marjoram
1 tablespoon dried oregano
1 tablespoon dried savory
2 tablespoons dried rosemary
2 tablespoons dried thyme
1 teaspoon dried lavender
1 teaspoon dried fennel seeds
Snip, crush, crumble, tear, smash, or whatever you have to do to put the wonderful flavor of fresh (or dried) herbs into oils, butters, vegetables, and more. Experiment, it is the only way you will know if you like it or not. Fresh and of good quality is the rule. You can use greater quantities of fresh herbs in a recipe. Dried herbs are concentrated, use more sparingly.
Recipe created 1999-04-06.
