Guide to Fresh Herbs – Part 2
Tips: Use a sharp knife or herb scissors when chopping fresh herbs so they cut rather than crush the delicate herb leaves. Crushing leads to bruised, blackened herbs. If you'd like to use fresh herbs instead of dried herbs in a recipe, add 3-4 times more fresh herbs than the recipe calls for and add it in at the end. Super how-to from my Grandma: deep freeze your fresh herbs. Chop up fresh herbs and pop them into an ice cube tray, add salt and freeze for later use. Try freezing them in olive oil for use...