Title: How To Use Dried Herbs & Spices
Categories: Dehydrator Herb Info
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Dried herbs and spices are usually 3 to 4 times stronger than their fresh counterparts because they have been concentrated. If the recipe calls for a fresh herb or spice, you can usually use 1/3 to 1/4 as much of the dried and be safe. However, the strength of dried berbs and spices depends greatly on the conditions under which they have been stored and how old they are. Strength deteriorates with the type of herb, storage time, temperature and exposure to moisture or light. Some herbs, such as mint or basil, lose their flavor more rapidly then others when dried. It may take nearly an equal volume of some dried herbs to replace the amount of fresh called for in a recipe.

The safest way to use dried herbs and spices is to start with a small amount, taste, and add more if the flavor isn't quite strong enough. Use herbs and spices sparingly. Their influence should be subtle.

Ground spices should be added about 15 minutes before the end of the cooking period. Whole spices placed in a cheesecloth bag for easy removal can be added at the beginning of cooking so the long simmering will extract the full flavor and aroma. Whole or leaf herbs should be crumbled finely just before adding to release the flavor. Flavoring seeds may be slightly roasted before using to bring out their fullest flavor.

Many herbs and spices may be combined for seasoning. The popular blend, FINES HERBES, is equal parts chives, chervil, tarragon or rosemary, and parsley. It is used to season meats, casseroles, fish, salads or egg dishes. Another frequent blend, BOUQUET GARNI, is made up of thyme, bay leaf, parsley and celery leaves tied in a cheesecloth bag and used to season soup stock, soups or stews. Other combinations frequently thought of as one spice or herb, such as curry powder or chili powder, are really a blend of a number of different seasonings. ** How To Dry Foods by Deanna DeLong HPBooks, California 1992 ISBN = 1-55788-050-6

Scanned and formatted for you by The WEE Scot -- paul macGregor

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