Getting fresh herbs is amazing, whether you grow them yourself or bought them, but they sadly don't last forever. Here's the ...

Fresh herbs can elevate any dish, but keeping them at their peak can be challenging. Discover how a simple glass of water can ...

If a recipe calls for fresh herbs and you do not have any on hand, you can rehydrate your dried herbs by soaking them in a small amount of warm water for 10 to 15 minutes before adding them to ...

9 tips for perfect dried flowers plus a method for using a screen to dry herbs. Updated: Jun. 22, 2012, 8:30 a.m.

While fresh herbs are fantastic, dried herbs are easy to keep on hand, convenient to use, and are a surefire way to take a dish from OK to incredible. Here, ...

Herbs such as lavender, parsley and sage do better in cooler weather. They should be harvested now and dried. Herbs that thrive in summer's heat, such as basil, should be planted now. (AP/Matthew ...

Czinski added: "These herbs can be used immediately, or stored in a cool dry place for up to six months." "Alternatively, you can leave the herbs hanging for a few months, taking some down as you ...

“Dried herbs need heat, moisture and about twice as much cooking time to develop full flavor,” cookbook author and culinary instructor Andrew Schloss wrote in The Washington Post back in 1995.

Fresh herbs add a vibrant touch to any dish, but dried herbs offer convenience and a long shelf life. So, which one reigns supreme in the health department? The answer, like many things in cooking ...