Where do I begin? I'm thinking I'll give cooking with fresh herbs a try.
Finally, there are some available at our little market but I seriously doubt
that they are fresh. The price wouldn't put me in the poor house to just
try some.
I think a lot depends on what I usually cook. Pretty much boring to you
all. Spaghetti, pizza, red beans and rice, gumbo, pot roast, fried chicken
(not really fried anymore), speckled butter beans with purple hull peas.
Which fresh herb to try first? and what sort of general ratio do I use
between recipes calling for dried and actually having a fresh one? Polly