The Plant Coach - HERBS

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	Wednesday, 07 January 2009

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HERBS - COACH'S NEWS

Basil

Here are some guidelines for using herbs in your best recipes from Rodale’s Illustrated Encyclopedia of HERBS (1987). Always crush fresh or dried herbs with your hands before adding them to the dish or chopping. To keep fresh herbs fresh, set bouquets of herbs into an inch or two of water, cover with plastic wrap, and refrigerate. To serve four people with a soup or sauce, use 2 teaspoons of fresh minced herbs. Generally use about half of dried herbs, or 1 teaspoon, for four people. Add herbs to long-cooking dishes just in the last 20 minutes or so of cooking to preserve the flavors. Don’t be afraid to experiment with herbs. They add a subtle, fresh taste to most dishes.

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