So many herbs – so little thyme. When recipes call for fresh herbs and spices, if you can afford them, use them, by all means! If your budget is a little tighter and you need to stick with dried herbs, take a few tips to heart to help step-up your dishes.
- Use high quality herbs. I suggest Penzey’s; I’d be surprised if there isn’t one near you!
- Keep them in the freezer!! Really. The freezer will prolong their life–big time! If your herbs and spices are over six months aged, chuck them!
- Don’t buy those large “spice wheels” of pre-determined spices. First off, who knows how long they’ve been on the shelf, nonetheless their quality. But, usually, they’re full of [stale] spices that you’ll never use, anyhow. By the time you do get around to using them, they’ll have gone bad anyway.
- Use approximately 1/3 dried as a recipe calls for fresh. FYI: 1 Tablespoon = 3 teaspoons