Fresh herbs, get to know’em. We call for a lot of dried herbs in this book because they’re cheaper and easier to keep on hand for whenever you need to get down in the kitchen. They’re great for adding to a dish early in the cooking process because they need time to moisten up and release all their tasty flavors. But if you are looking to kick any meal up a notch, just use fresh herbs. They obviously taste a little fresher and brighter than their dried out bastard brothers and can be a simple way to mix shit up.

In general, dried herbs are more concentrated than fresh, so you’ll want to multiply any dried herb measurement by 3 if you sub in the fresh shit. So like 1 teaspoon dried thyme in a recipe would be 3 teaspoons/1 tablespoon fresh thyme leaves. Boom. Also, if your dish looks generally bad, just sprinkle on some chopped fresh herbs like parsley, basil, or cilantro at the end and it will look all artisan and shit. Works every time.

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