Fresh rosemary, oregano, thyme, marjoram and sage are displayed with their dried counterparts. - Thomas Klee/Shutterstock Dried herbs can be one of the most useful weapons in a home cook's (or ...

Herbs can grow in abundance, which can be a blessing for gourmands. But while basil, cilantro, dill and mint can elevate any dish to new heights, even the most prolific cook can struggle to use up the ...

Stacy Tornio has authored more than 15 books about animals, nature, and gardening. She is a master gardener and master naturalist. Drying your own herbs is a quick and easy skill that, once learned, ...

Tired of store-bought herbs to season your food? Dry herbs can be expensive, but they are a wonderful addition to enhance your food's taste. Not only are they taste enhancers, but they also have ...

When Karen Washington, a food activist and farmer, recalls holiday meals with her family, one herb stands out: thyme. “What’s a Thanksgiving turkey without thyme?” she asks. And even at other times of ...

To get the best flavor from herbs, cut them before they flower. Most herbs are best for drying just before the flowers first open. New leaves at the tip of the plant will have the most concentrated ...

For discerning cooks, packaged herbs from the grocery store don’t always cut it. Judging from their flavor and aroma, it seems they were picked by greasy, diesel-powered machine harvesters in some ...

Dried herbs have a tendency to collect dust in the pantry. You buy a jar of them, use a little and then forget about them or just dip into them occasionally. But now that home cooks are turning more ...

Dry herbs get a bad rap, but they can be flavor powerhouses. Here's how to use them. Dried herbs have a tendency to collect dust in the pantry. You buy a jar of them, use a little and then forget ...