> On Thu, 5 May 2011 22:34:13 -0500, "Polly Esther" wrote:
>
>>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
>>
"The Cook" <wrote>
> Dried herbs are usually about 2 to 3 times stronger than fresh.
> --
> Susan N.

Such nice, helpful responses. Thank you all so much. I think I'll begin
with oregano.
We are already friends and I'll enjoy finding out what difference the
freshness makes. Polly