How To Use Herbs Video

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- Start with 1/4 tsp dried herbs to four servings, or to one pound of meat, poultry, or fish, or to 2 cups sauce or vegetables.

- If substituting fresh herbs for dried, use 3-4 times as much fresh herbs.

- Measure dried herbs; then crush them in the palm of your hand before adding - this helps hasten the flavor release.

- Add herbs at the same time as salt and pepper to meats, vegetables, and sauces.

- In long-cooking foods, such as stews, add herbs during last half hour of cooking.

- Add herbs to juices or cold sauces ahead of time - let stand overnight if possible.

- Many herbs are compatible, so don't hesitate to use several herbs together.

- A rich spicy ginger cake that will last for weeks in a cake tin, if you are able to resist it for that long.

- Try some of these ideas for herbs, then experiment on your own and taste the delicious difference that herbs make.

- Basil is a natural for tomato and potato dishes. Try 1/4 tsp for each cup of tomato juice for a quick appetizer.

- When making potato salad, cook potatoes with a bay leaf and some onion.

- Sprinkle caraway seed over coleslaw.

- Add a dash of chili powder to corn.

- Chives are great in cottage and cream cheeses, and also in scrambled eggs.

- Add curry powder to deviled eggs.

- Oregano gives character to meat loaf, stew, chili, and tomato mixtures.

- Spark seafood and chicken dishes with tarragon. Also gives tang to tartar sauce.

- Thyme is popular for soups and chowders.

- Sage is best liked with pork and in stuffings for turkey and chicken.

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