Fresh Herbs Not As Strong As Those Dried

Wed., Sept. 13, 1995

Jeanne N. Sarna Detroit Free Press

Fresh herbs are not as pungent as dried herbs; flavors concentrate as the herbs dry. To substitute fresh herbs in a recipe calling for dried herbs, multiply the amount by three. For example, if a recipe calls for 1 teaspoon of dried oregano, use 3 teaspoons of fresh.

To clean fresh herbs, plunge them in water several times to remove all traces of soil. Herbs should be totally immersed in water to loosen grit. Dry in a salad spinner.

One way to preserve herbs quickly and keep their color is to dry them in a microwave oven. First, wash the herbs and dry them with terry cloth towels. Put several sheets of white, non-recycled paper towels on the bottom or tray of the microwave oven. Add a layer of fresh herbs, up to two cups maximum. Cover with another layer of paper towels.

Microwave on high or 100 percent power for 5 minutes. Lift the corners of the toweling and rearrange. If either layer of paper towels is wet, replace it and microwave again for two minutes. Check. Continue to process at two-minute intervals until the herbs are crunchy and dry. When herbs are at room temperature, pack them into spice jars or plastic bags.

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Fresh Herbs Not As Strong As Those Dried

Jesse Tinsley

Jim Meehan

Molly Quinn

Rob Curley

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