When recipe calls for fresh herbs, here is an old rule of thumb for substituting dried:
1/4 tsp. dried herb = 3/4  to 1 tsp. dried, loosely crumbled herb = 1-1/2 - 2 tsp. fresh chopped herb.

1 tbsp. dried onion flakes = 1 medium-size raw onion

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BAY LEAF: Mediterranean origin. Sweet, spicy flavor.Use when cooking beans, tomato dishes, stews & soups. Always discard after cooking, as it is not pliable when rehydrated. Also traditionally used in flour to keep it from getting buggy. It WORKS!!! If you can find a bay tree, grow indoors in cold climates.

CHIVES: Delicate oniony flavor. Add, finely chopped, to dips, sauces, fish, chicken, salads and veggies. It's purple flower is edible, too!  It's a hardy perennial.

DILL: The "pickling" herb. An annual herb, but if you keep growing it and using it, it will reseed and keep coming up in your garden. Wonderful on fish. Add to a fresh cucumber and tomato salad for a special summertime treat!

LEMON THYME: Hardy perennial. Lemony flavor. Use with chicken, fish, salads and cooked vegetables. Grow it in nooks and crannies of your garden path to enjoy when you walk through.

LAVENDER: Beautiful to see and smell. Makes a delightful potpourri!

MINT: Grows prolifically anwhere. Plant where the eaves drain because it loves water! When making sun tea, crush a handfull of mint, tie into cheesecloth and steep with the tea.

NASTURTIUM: The edible flower - delights the eye, rambling in your garden in varying shades of orange, yellows, and almost red! Add to salads for a fresh, peppery flavor.

OREGANO:
The "pizza" herb - Greek oregano is an annual herb. Use in Italian cooking, as well as stirfry and Mexican dishes. The perennial does NOT have the flavor you want, although it makes a pretty dried flower.

PARSLEY: Adds a mild fresh flavor. Typically used as a garnish and breath freshener, this under-appreciated herb is loaded with minerals and vitamins.Add it to salads. I add it to soups, stews, rice dishes and to the ricotta cheese in lasagna. Puree with other greens (chives, watercress, spinach, basil) in blender with mayo and/or sour cream for a fresh green veggy dip. Use fresh parsley to replace some of the basil in pesto sauce

ROSEMARY: Because of its Mediterranean origin, it's an indoor plant in northern regions. Has a spicy, pungent flavor. Tuck inside a chicken before roasting, some on the pan as well. Great with cut-up potatoes in the pan, too. Make a paste with mashed rosemary, chopped garlic & salt & put in slits of a pork or beef roast.

Roast chunks or small whole potatoes, whole garlic cloves and carrot chunks in a little olive oil with rosemary. I've made a foccacia bread by rolling out pizza dough and brushing lightly with olive oil (try garlic flavored spray oil) and sprinkling lightly with salt & rosemary. Bake at 450°F12 to 15 minutes (until lightly browned). You can also add a little onion & red pepper flakes for variety. USE ROSEMARY LIGHTLY YOUR FIRST TIME. IT CAN BE OVERPOWERING.

SAGE: The poultry herb - has a strong, pungent flavor.Tuck under turkey or chicken skin before roasting. Add to white beans along with a little olive oil. Great with pork, too! ...And of course, use it in your poultry and pork stuffing mixes.

SWEET BASIL: Sweet flavor. Sweet basil is delicate, so add near end of cooking. Use anywhere tomatoes are used. Toss with zucchini, corn & side for a good vegetable side dish. Top pizza shell (or dough) with mozzarella & sweet basil & bake. Top firm white fish with basil & lemon. Stir into rice or soup.

Here's a light pesto sauce from Rosie's book, using fresh basil.
   1 ½  cups fresh basil  2-5 garlic cloves
   ¼  cup parmesan cheese   ¼  cup lemon juice
Puree in food processor or blender until smooth. NOTE: I've made this with ½  parsley & ½ sweet basil & it's delicious, too. Make ahead & freeze in small portions. I use 2 oz. containers and later thaw & toss with 6-8 oz. pasta, cooked.


TARRAGON: From Southern Europe & Asia, this herb needs cold winters to grow properly. Sweet flavor.Stir into brown mustard for interesting flavor. Stuff under chicken or turkey skin before roasting. Add to sauces for fish or poultry. Use in salmon salad. Add to tartar sauce for fried fish. Add to buttered green beans & carrots.Stuff into a jar, cover with white vinegar and store in the refrigerator for use all year. Keeps indefinitely. Truly good tarragon does not flower; you get it through root division. Russian tarragon is a tougher, less delicate plant. It makes flowers.

THYME: Has a flavor similar to Greek oregano. Use with meats, soups and vegetables
Chives
Dill
Mint
Oregano
Rosemary
Sage
Sweet Basil
Tarragon
Thyme
Lavender
Nasturtiums
Granni39's Herb Garden
ALOE: We don't cook with it, but it sure looks pretty in the kitchen window! It also is an EXCELLENT healing salve. Granni has used it for years - for cuts and scratches from working in the garden, as well as for itchy rashes.

Break off a leaf, open it and apply the gooey salve to the affected area for instant relief!
Aloe
Sharlene's Fresh Tomato Sauce
RECIPE!!!
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Design By:
Shirley Salas
granni39
March 17, 2002
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