If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(About.com)   Fark Food Thread: Dried herbs and spices are convenient, but fresh ones are preferred.. right? Do you go through herbs quickly enough to always keep fresh ones on hand? Other ways to make fresh herbs last? Grow your own?   (cookingfortwo.about.com) divider line 154
    More: Interesting  
•       •       •

1806 clicks; posted to Main » on 09 Jan 2014 at 5:00 PM (49 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



154 Comments   (+0 »)
   
View Voting Results: Smartest and Funniest

First | « | 1 | 2 | 3 | 4 | » | Last | Show all
 
2014-01-09 03:38:20 PM  
ALWAYS have fresh basil.  The rest I can deal with dried.  If I'm planning a meal in advance I'll buy all fresh.
 
2014-01-09 03:38:20 PM  
THey are so easy to grow, I just keep little pots of fresh ones in the kitchen. I also use dried, though, depending on how mild or intense I want that flavor to be
 
2014-01-09 03:38:38 PM  
I used to smoke it before it dried all the way out, but I quit that stuff a number of years ago.
 
2014-01-09 03:39:00 PM  
FYI, most herbs grow crazy fast. I'd be surprised if you could use all of, say, basil before more grew.
 
2014-01-09 03:39:09 PM  
I mostly used dried.
 
2014-01-09 03:39:17 PM  
I always have parsley. It keeps for a long time in the fridge. Cilantro and basil I'd like to have but I can't keep them from rotting so fast.
 
2014-01-09 03:41:08 PM  

sboyle1020: ALWAYS have fresh basil.


This!

Fresh basil in the summertime is a glorious thing.

We also grow our own chives, but I live in Canada, so growing sh*t is hard.
 
2014-01-09 03:42:43 PM  
Besides buying fresh or having dried, I have some in tubes (ginger) or in frozen little cubes (cilantro).

Keeps me from wasting so much or having to run to the store at the last minute.
 
2014-01-09 03:43:04 PM  
What is the rule of thumb: woody stems (rosemary, oregano, thyme) you dry; soft stems (basil, parsley, chives) you freeze.

I think that's it.
 
2014-01-09 03:43:07 PM  
I grow my own cilantro, basil, parsley, and thyme. Oh, and mint.

Fresh herbs are super easy to grow, and taste exponentially better IMO.
 
2014-01-09 03:43:33 PM  
Fresh herbs in the growing season, dried herbs from the garden during the winter
 
2014-01-09 03:44:52 PM  
We use both.  The wintertime is tricky because I don't have a whole lot of appropriate places inside where they'll grow.  In the summer, though, oh baby.  My husband built me a tiered herb garden for the back deck.  This is at the beginning of last spring... by the middle of summer, this thing had exploded.  I was cutting things back to dry and preserve and freeze and I couldn't even keep up.

scontent-a-ord.xx.fbcdn.net
 
2014-01-09 03:45:12 PM  
My wife grows basil, sage, rosemary, and mint.  We buy fresh cilantro all the time, and mostly used dried for everything else.
 
2014-01-09 03:45:28 PM  

Gonz: I grow my own cilantro, basil, parsley, and thyme. Oh, and mint.

Fresh herbs are super easy to grow, and taste exponentially better IMO.


I'd love to but my apartment doesn't get direct sunlight.
 
2014-01-09 03:53:01 PM  
Grow my own every year.  Usually basil (multiple kinds for maximum pesto), rosemary, sage, thyme, oregano, and a few others.  I've not had much luck with coriander or marjoram but the parsley I grew this year was massive.  Rosemary is my favorite and I like finding new uses for whole stalks of it.  They're great as kebab skewers or for threading around pieces of meat before putting them in the oven.
 
2014-01-09 03:55:24 PM  

fat aristotle: Gonz: I grow my own cilantro, basil, parsley, and thyme. Oh, and mint.

Fresh herbs are super easy to grow, and taste exponentially better IMO.

I'd love to but my apartment doesn't get direct sunlight.


Mine doesn't either, so I got one of these. Works great.
 
2014-01-09 03:56:13 PM  
Grow your own, net work with others on FB who do that.
Find one person or 45 to trade with.
You may have a lot of garlic, they may have a lot of oregano, etc.
 
2014-01-09 03:57:18 PM  

naughtyrev: fat aristotle: Gonz: I grow my own cilantro, basil, parsley, and thyme. Oh, and mint.

Fresh herbs are super easy to grow, and taste exponentially better IMO.

I'd love to but my apartment doesn't get direct sunlight.

Mine doesn't either, so I got one of these. Works great.


I've read about those but didn't know anyone who has actually tried it. I'll have to consider that.
 
2014-01-09 04:00:12 PM  
Basil is ridiculously easy to grow, both indoors and out.  I always have that.  I like a to keep little mozz balls and cherry tomatoes in the house so I can have a quick caprese bite anytime I feel like it.
 
2014-01-09 04:02:58 PM  
Herbs, sure, fresh, etc. But when would you not use dried spices? I guess if you think of ginger as a spice or chilies?

But stuff like

cumin
cardamon
coriander seeds
pepper
cinnamon
nutmeg
mace
cayenne
asafoetida
saffron
star anise

.....
 
2014-01-09 04:04:16 PM  

fat aristotle: naughtyrev: fat aristotle: Gonz: I grow my own cilantro, basil, parsley, and thyme. Oh, and mint.

Fresh herbs are super easy to grow, and taste exponentially better IMO.

I'd love to but my apartment doesn't get direct sunlight.

Mine doesn't either, so I got one of these. Works great.

I've read about those but didn't know anyone who has actually tried it. I'll have to consider that.


Here's mine with about 3 weeks of growth on it:
i.imgur.com

The basil runs riot, so you have to keep it constantly plucked.
 
2014-01-09 04:06:28 PM  

naughtyrev: fat aristotle: naughtyrev: fat aristotle: Gonz: I grow my own cilantro, basil, parsley, and thyme. Oh, and mint.

Fresh herbs are super easy to grow, and taste exponentially better IMO.

I'd love to but my apartment doesn't get direct sunlight.

Mine doesn't either, so I got one of these. Works great.

I've read about those but didn't know anyone who has actually tried it. I'll have to consider that.

Here's mine with about 3 weeks of growth on it:


The basil runs riot, so you have to keep it constantly plucked.


Very interesting. I'll have to keep that thing in mind.
 
2014-01-09 04:24:10 PM  

fat aristotle: I'd love to but my apartment doesn't get direct sunlight.


You can get a full-spectrum light from a pet store or a store that sells lights, and your plants will grow like crazy.

My friend did that because he had to go to work at 5 a.m. during the winter.  His plants started growing like plants in the rainforest.

I think it cost like $15.  He bought a cheap light fixture from Home Depot and just laid it on the floor.  You can spend more, but he went for the cheapest.
 
2014-01-09 05:01:36 PM  
Basil is the easiest thing to grow.  It gets real sad looking and screams at you to water it days before it will actually croak.
 
2014-01-09 05:05:46 PM  
grow your own  and then you can make herb pastes and freeze them...have them on hand all year long


snip the herb, throw into a food processor with a little olive oil and puree it up.  scrape it into a zip lock AND LABEL IT---herbs tend to look all the same when you do this---then put it in the freezer.  fresh herbs all the time.
 
2014-01-09 05:06:27 PM  
Grow my own.  Dry them in the fall.  Sometimes you want fresh, sometimes you want dry (herbes de provence)

I made a 3' x 1' bed on wheels that I can plant everything in, then wheel to wherever has the right sun on the deck.

This year I duplicated my Grandmother's herb salt recipe
Sea salt combined w/ thyme, oregano, basil, rosemary, sage, parsley, dill.  Great all-purpose seasoning, especially good w/ broiled whole fish.
 
2014-01-09 05:06:53 PM  
I grow a bunch of different herbs in the long box on the porch in the summer and we just got a dehydrator for christmas so I'm going to attempt to dry them next fall. I love fresh in the house but I can't seem to keep them alive inside.
 
2014-01-09 05:08:02 PM  

Gonz: I grow my own cilantro


:^/
 
2014-01-09 05:09:06 PM  
I have an herb garden, but growing anything in the Texas heat is an asswhip. Gotta hand-water the pots constantly, and that's just to keep the things alive (not thriving.) Yes, I've tried the moisture-retaining soils and the heat-tolerant herbs, but that limits what you can grow. i get some woody basil and a ton of spearmint, but everything else is hit or miss. I choose to avoid the scrutiny that comes with indoor grow lights.
 
2014-01-09 05:09:14 PM  
I have half a dozen aero gardens, picked up for $10 each from a bankruptcy sale. Great for fresh herbs throughout the year. It is also very easy and cheap to build your own version with styrofoam coolers, thrift store aquarium pumps, air stones, and some cheap items from your local hydroponics store. I keep four large units outside in growing season.
 
2014-01-09 05:10:26 PM  

canavar: grow your own  and then you can make herb pastes and freeze them...have them on hand all year long


snip the herb, throw into a food processor with a little olive oil and puree it up.  scrape it into a zip lock AND LABEL IT---herbs tend to look all the same when you do this---then put it in the freezer.  fresh herbs all the time.


excellent idea...I never remember to do this
 
2014-01-09 05:10:53 PM  
If I want extra flavor I just slap the steak with my balls.
 
2014-01-09 05:13:08 PM  
I have a small bay tree.. well.. "tree".. it's only about 2 ft tall.  I bring it inside in the winter.

I've tried growing rosemary in a pot, but it keeps dying.

I also have 2 kinds of mint.
 
2014-01-09 05:15:48 PM  
Whatever. Fresh is nice, but many dried spices can be found way cheaper than buying McCormick's overpriced stuff if you look in Asian and Hispanic stores.
 
2014-01-09 05:18:27 PM  
I, too, have a whole bunch of fresh ones in pots. They all grow like weeds in the summer months, out on the deck. But they're kind of a pain to keep alive over the winter (don't even try with basil).

I hadn't thought of using a grow light. Suppose I should.

Anyway, fresh herbs are the tits. They make an immense difference in my daube de boeuf provencal and my lemon-oregano chicken.

/also, fresh-cracked pepper
//and real garlic
 
2014-01-09 05:18:37 PM  
Rosemary bushes around the house.  We usually have 3 or 4 large basil plants on hand but were down to one right now in the greenhouse.  Sage plant died so need a new one.  Got a lot of mint that we never seem to use.  Wish we had thyme and a tree for bay leaves.
 
2014-01-09 05:19:07 PM  
When we had more space I grew more herbs. Now I just grow saffron.
 
2014-01-09 05:19:10 PM  

Honest Bender: FYI, most herbs grow crazy fast. I'd be surprised if you could use all of, say, basil before more grew.


Indeed.  We grow our own basil.  By the end of fall, its a friggin' hedge.

Of course, we can just make a ton of pesto and freeze it.
 
2014-01-09 05:20:33 PM  
i get cilantro and dill fresh every time i go to the store.   i get basil and rosemary fresh when I plan on using it.

otherwise, I use dry oregano, bay leaves, and thyme.

/ other herbs I would buy fresh for the thing I plan on making.
// i have tried to grown my own, but it always dies or tastes weird after a while.  my basil plant was unstoppable, and I regularly harvested it, but after a few months it tasted bitter.  after a year and trying all sorts of internet advice to get the flavor back, it died, and i said, good riddance, maud.  (i named it maud, i always give my plants monosyllabic names.  easier than saying "the basil plant".  however, i never use the plant's name in public, it is merely an internal reference, to save space in the old brainy-brain, who I call herb, but his real name is bob, with two "o"s)
 
2014-01-09 05:20:48 PM  
I use both depending on what the dish is as they definitely both have their uses.

Anyways, if you really like fresh herbs and have the room go get a T5 fixture from your local hydro store or the interwebs. They're pretty inexpensive, and very low cost to run. I have a recessed area underneath some glass-fronted cabinets in my kitchen that's a 4 bulb/4ft long model where there's one hung at. Total dimensions are like 52"x13"x3 inches. Put some plants underneath it and BOOM! In home fresh kitchen herb garden year round.

Mine isn't used for that right now though. That was my original intention but I ended up putting some random succulents underneath there for the time being.. Herbs are gonna go in soon though. Entertaining the thought of getting some very small plastic container to just put a little hydroponic RDWC system right there. Quick, easy to maintain, VERY little waste and no to pricey to put in.
 
2014-01-09 05:22:06 PM  

tricycleracer: Basil is the easiest thing to grow.  It gets real sad looking and screams at you to water it days before it will actually croak.


Here in Southern California, cilantro and mint are the easiest things to grow. You can't get rid of mint and cilantro will sprout despite your best efforts.

Also in the garden:
sage
vast swaths of rosemary
chives/onions
marjoram
thyme
basil
rue
lemongrass
Also use lime tree leaves in an herb-like manner.
 
2014-01-09 05:24:17 PM  
Not so fast, Freshy Fresh Subby.

Dried parsley has its place. So does granulated onion. The fresh items of these two are too overpowering (I guess it can be blamed on oils and other liquids in them) for lots of recipes. Additionally, I think dried parsley tastes completely different than fresh parsley. No high notes like fresh, just a nice earthy layer underneath every other taste.

/I am worried about the amount of dried parsley and granulated onions I use and how often I use them.
/don't get me started on bay leaf
 
2014-01-09 05:25:41 PM  
Grow my own -- pretty simple, saves a lot of money, have more flavor, and more tender.

And some people have noted, woody stemmed herbs have to be dried, but you still save a lot doing it yourself.
 
2014-01-09 05:27:22 PM  
I like growing basil, mint, parsley, and rosemary in the summer, so I always have that fresh then, but use dried herbs otherwise. I try to use what the recipe calls for, but if I don't think I'll use a whole package of fresh herbs, I'll cheat to save money.

This year I harvested my basil and made some basil/olive oil ice cubes to add to my cooking out of season. I also have some rosemary in the freezer.
 
2014-01-09 05:27:40 PM  
♪ Are you going to Scarborough Fair? ♪
 
2014-01-09 05:29:16 PM  
Some herbs are flavorless dried -- like cilantro. And some change dramatically in flavor -- fresh thyme is a completely different flavor than dried.
 
2014-01-09 05:30:06 PM  
And I use the fresh honey from the bees I have trained to pollinate my herbs in seed catalog order.  If you aren't harvesting and flash drying your own coriander seeds you may as well get a bag of topsoil from The Home Depot and a fork and dig in.
 
2014-01-09 05:30:21 PM  
Fresh when it makes sense to use fresh.  I chop up a mixture of fresh herbs as an appetizer.

In a processor, chop handfuls of basil, thyme and rosemary.  Add some garlic and dried red chili.
Add to good olive oil
Dip good bread
enjoy.

I hated buying herbs at  insane costs at the market.

I just bought some seeds online and I hope to get a good indoor herb garden going until summer.  I don't know what I'm doing but I look forward to learning.
Any Farkers grow indoors?  And no, not that kind of herb..
 
2014-01-09 05:30:30 PM  
Usually fresh is best, but there are times when you need the dried version. Like right now, actually -- I'm making the spicy black bean soup recipe from Fields of Greens, and it calls for toasted dried oregano.

When I lived in California, I turned my entire balcony into an herb garden. I had rosemary, greek and italian oregano, french, english, and lemon thyme, marjoram, sage, and basil; I found I used too much parsley and cilantro to keep a plant alive so I just bought those at the grocery. I also grew thai chiles and hungarian hot wax peppers, the former for curries and the latter to make fresh hot paprika.

I never buy spices pre-ground, either -- they lose their flavor so much more quickly that way. I stock up on whole spices at Indian and Mexican markets, store them in sealed glass jars, and grind what I need fresh.

/Suck it, carnivores -- I like a big bloody rare steak as much as the next person, but Fields of Greens is one of the five best cookbooks I've ever used.
 
2014-01-09 05:30:42 PM  

dryknife: Whatever. Fresh is nice, but many dried spices can be found way cheaper than buying McCormick's overpriced stuff if you look in Asian and Hispanic stores.


Cost Plus World Market is the cheapest place for bagged spices that I've seen. Can't vouch for their quality on a snobbery scale, but they work good for me.
 
Displayed 50 of 154 comments

First | « | 1 | 2 | 3 | 4 | » | Last | Show all

View Voting Results: Smartest and Funniest


This thread is closed to new comments.

Continue Farking
Submit a Link »
On Twitter





In Other Media


  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.

Report