"Polly Esther" > ha scritto nel messaggio
...
> 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

If this really is all new to you, then start with the simplest presentation
of one herb. Pasta with oil and basil, pasta with butter and oregano, pasta
or rice with thyme in place of the basil. It's hard to be good at using
something until your tongue learns what it does.