Substituting Dried Herbs for Fresh Herbs

Dried herbs have a stronger more concentrated flavor than fresh leaf herbs, you will need to adjust your measurements when adding dried herbs to a recipe that calls for fresh herbs. Simply substitute 1/3 of the amount to adjust the strength in taste so your final results don’t have an overpowering flavor.

For Better Flavor Release

When you are cooking with dried herbs, try crushing them in the palm of your hand or crumbling them between your fingers as this will release more of the flavor in a quicker manner. This works especially well with strong-flavored herbs, such as rosemary and sage.

To get the most flavor out of your dried herbs, purchase the best quality herbs and spices. Whole leaf herbs leaves rather than ground or powdered selections because they are able to hold their flavor longer when stored. Before using, crush, crumble or pulverize the dried herb leaves will effectively release their flavor.

Perfectly Seasoned Menus

When you are planning the menu and preparing a meal, it is highly suggested not to season more than one dish using the same herb. As you arrange your menu, a good rule of thumb to follow is to refrain from using herbs in all of your dishes. Two or three is good enough, but not necessary.

Limit Strong-Flavored Herbs

When preparing your dishes, it is recommended to use only one strong-flavored herb at a time per meal. Examples of these kinds of herbs include rosemary, tarragon, sage, marjoram, thyme, basil, mint, and dill. Despite this limitation, it is still OK to combine a strong-flavored herb with an assortment of mild-flavored selections, such as parsley or chives. Combining a strong-flavored seasoning with a couple of mild-flavored ones is a good way to balance out the flavor in a recipe you feel is too strong in taste.

Storing Herbs and Spices

Preserving the quality, freshness and flavor of your herbs, spices and seasonings will result in better tasting dishes and save you money. Learn more about storing your spices and herbs and their shelf life.

Naturally, for the best flavor I recomend you purchase high quality herbs and spices such as Watkins! You’ll find pure, natural and organic herbs, spices and seasonings in the US catalog or the Canadian catalog.

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Ingredients for Kabob Marinade:

1/2 cup olive oil or Watkins grapeseed oil
1/4 cup red wine vinegar
1 tablespoon Watkins garlic granules
1 tablespoon Watkins basil
1 tablespoon Watkins oregano
1 teaspoon Watkins thyme
2 teaspoons Watkins sea salt
1 teaspoon Watkins cracked black pepper

Whisk all together, pour half over meat cubes and the other half over the vegetables. A zip top bag makes a great container for marinating in, a glass bowl or seal-able plastic container maybe used as well. Marinate for several hours or even over night in the fridge. This marinade sounds so good, I’m going to try it on round steak tonight.

Kabob Ingredients:

bison steak, cut into cubes
1 green, yellow a red bell pepper, cut in large chunks
1 red onion, cut in large chunks
whole button mushrooms, or variety of choice

Marinate meat and vegetables separately, thread onto to separate skewers and grill until done. Serve over cous cous salad.

Cous Cous Salad Ingredients:

cooked cous cous
green, red and yellow bell peppers
roasted butternut squash
roasted grape tomatoes
green onions
1/4 olive or grapeseed oil
juice of one orange

Dice or chop vegetables. Mix altogether and serve. You’ll find the complete recipe here.

You’ll find just the right spices and herbs to make these kabobs in the Watkins US catalog or the Watkins Canadian catalog.

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The compact, easy to clean design fits neatly inside your cupboard or on your counter top. You’ll find the convenient turn table base spins easily and the handle makes it a dream to move around your work space.

Your choice of USDA certified organic herbs, spices and seasonings includes:

• Organic Basil, 2 oz. tin (00503)
• Organic Black Pepper, 4 oz. tin (00590)
• Organic Chili Powder, 2 oz. tin (00591)
• Organic Cinnamon, 2 oz. tin (00598)
• Organic Cumin, 2 oz. tin (00592)
• Organic Curry Powder, 2 oz. tin (00505)
• Organic Dill, 2 oz. tin (00509)
• Organic Dry Mustard, 2 oz. tin (00596)
• Organic Garlic Powder, 2 oz. tin (00500)
• Organic Ginger, 2 oz. tin (00595)
• Organic Ground Cloves, 2 oz. tin (00507)
• Organic Nutmeg, 2 oz. tin (00589)
• Organic Onion Powder, 2 oz. tin (00501)
• Organic Oregano, 2 oz. tin (00594)
• Organic Paprika, 2 oz. tin (00593)
• Organic Parsley (00508)
• Organic Rosemary, 2 oz. tin (00504)
• Organic Sage, 2 oz. tin (00506)
• Organic Thyme, 2 oz. tin (00502)
• Organic Chicken Seasoning, 2 oz. tin (00511)
• Organic Beef Seasoning, 2 oz. tin (00510)

The Spice Rack (00515) filled with herbs and spices will make the perfect gift for a new bride, house warming, Christmas, birthday, graduation or for yourself! You’ll find them all in the US catalog or the Canadian catalog.

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Duration : 0:1:23

What’s the difference between spices and herbs? This video gives you a pretty simple answer.

Looking for a bit more detailed answer? Spices are the edible seeds, berries, bark, roots, or other parts of the plants. For example, black pepper comes from a berry we call pepper corns, allspice is a seed, cinnamon comes from bark and ginger is a root. Herbs are usually the green, leafy part of aromatic plants. Parsley, sage, oregano and thyme are all examples of herbs.

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