The Cook > wrote:
> 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
>>
>
> Dried herbs are usually about 2 to 3 times stronger than fresh.

As a single person, I cannot justify buying fresh herbs because they cost
so much and need so little for cooking. During the summer is the only time
when I use fresh herbs from my own garden. Someday I will learn to preserve
my own herbs.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)