Yes yes, I’m well aware today is Wednesday…so why is today’s post called Tuesday’s tricky tip? Well firstly I had very good intentions to post this yesterday but then the battery in my camera decided to kark it and really, Wednesday’s tricky tip…? Come on peeps, blog titles are all about alliterations, so Wednesday’s tricky tip just doesn’t fly…
So I don’t know about you guys but when I buy herbs to make a dish and many dishes call for using several herbs, you end up using one or two sprigs, or a tablespoon and then you’re left with a bunch of herbs left to wilt in the fridge and let’s be real here, unless you grow your own herbs they’re not cheap! Instead of letting them go to herb heaven, hang them upside down in a well ventilated area for a couple of weeks. Once they’re dried and brittle, take off the leaves and store them in a jar or snap lock bag in a dark space.
Whilst dried and fresh herbs play their own part in cooking, if you’re using dried herbs as a substitute for fresh just be aware that 1 teaspoon of dried herbs is equivalent to 1 tablespoon of fresh.
Another option for you which I haven’t tried because I don’t have enough ice-cube trays is to chop up the herbs and freeze them in ice-cube trays with water and then when you need them just throw an ice-cube into whatever you’re cooking!