Dried Herbs That Aren't Worth It Slideshow


Credit: © Istock/fotogal

4 Comments

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Cilantro is the prime offender - tasteless compared to fresh. My mother was an herbalist and I have taught many gourmet cooking with herbs workshops. What a lame article.

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not everyone's mom is an herbalist! have a little tolerance.

and, you can't freeze basil, it turns black - you can freeze for a while with olive oil, but it still doesn't last very long. just because something's frozen doesn't mean it lasts forever.

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That's why we created freezers. You can freeze the fresh herbs and maintain much of their moisture and oils, you just have to cut them and start cooking with them before the thaw significantly. Duh.

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That's why you blend fresh basil with oil and freeze it to be used for pesto later.

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