Tuesday, February 26, 2008
Every meal can be gourmet by adding some simple touches, and sometimes it’s as simple as adding a few special herbs. My go-to herbs are a delicate blend of rosemary, marjoram, basil, bay leaf, thyme, and sometimes lavender. This combination is better known as Herbs de Provence. Herbs de Provence take any plain dish to the next level.
I always keep an array of dried herbs in my pantry. Unlike most of you, I go through my dried herbs and spices relatively quickly, so I don’t have to worry about them spoiling. For those of you that don’t cook regularly, I would advise tossing out your unused herbs after about six months. You want them to taste as fresh as possible when you use them.
Also, while we are on the subject, I would also avoid buying those charming spinning racks of spices and herbs. Though beautiful, those racks make it impossible to tell how long your herbs have been there. I prefer having them lined up, in an easy-to-see row, and labeling the bottom with my date of purchase.