Herbs and Spices: Spices are the bark, buds, fruit, roots, seeds or stems of various plants and trees where herbs come from the leafy part of a plant

Basic Storage Refrigerate wrapped in barely damp paper towels and then in a plastic bag, for up to 4 days. Or store a bunch, stems down, in a glass of water with a plastic bag over the leaves. Refrigerate for up to a week, changing the water every couple days.

Basic Selection: Choose herbs that have a fresh smell and bright color that look perky and strong with no signs of wilting.

To substitute dried/fresh: 3’xs fresh 1 x’s dry. 3 tablespoons of fresh basil is the substitute for 1 tablespoon dry.

Basil: To preserve your crop this summer, finely chop it and combine with a small amount of olive oil. Freeze in small amounts for sauces, salad dressings, etc.

Dill: its leaves are called dill weed and its seeds are called dill seed Don’t try to substitute dry for fresh - they are just too different in flavor. Add fresh dill at the very end of cooking. Excellent with steamed carrots.

Mint: Grow it in containers or it becomes invasive. Great garnish- and mojitos!

Oregano- it’s fabulous with sliced summer tomatoes and grilled pizzas

Rosemary- I love to use long sturdy rosemary sprigs as skewers for chicken, beef, lamb or veggies on the grill and instead of toothpicks for cheese cubes, etc. Remove all but a little tuft of the leaves at the top.

Enjoy!
Amy