Interesting article for reference about cooking with Herbs. I want to do more of that this year so do some reading about it. ENJOY!!!
Herb Substitutions in Cooking Essential Flavors You Can Fake at Home By Peggy Trowbridge Filippone
Herbs in Cooking
Herbs have a long and storied history in various food cultures around the world—indeed, what would Italian cuisine be without basil and rosemary, or Mexican food without the grassy tang of cilantro? Cuisines are profoundly impacted by the herbs common to a region. But there comes a time when the home cook simply must substitute for an herb in a recipe.
Dried Herbs for FreshThe most common substitution in the world of herbs is simply dried for fresh.
Note that dried herbs will always have a more concentrated presence than fresh, so plan on using less (the ideal ratio is 1:1.5 for dried herbs to fresh). If you open a jar of dried herbs and don't smell any aroma, it's time to get a new batch. When using dried herbs, it's best to incorporate them during cooking, as opposed to fresh herbs, which really shine when added just at the end of a dish.
Herb SubstitutionsBut for a situation where you find yourself completely out of a specified herb for a recipe, or perhaps you just don't care for that specific herb, try some of these substitutions. This chart will help you choose substitutions or alternatives that should work with your recipe. Whenever substituting, you must realize that the flavor will not be as originally intended in the recipe. We’ve selected flavors that should harmonize or hint at the original. As such, it is wise to begin your substitution with half the specified recipe amount and then adjust to your own personal tastes.
You should always feel free to adjust and add to any recipe to suit yourself and your family. Who knows? You just might create a new family favorite!
Basil
Oregano or thyme
Chervil
Tarragon or parsley
Chives
Green onions (scallions), onion or leek
Cilantro
Parsley
Italian Seasoning
Blend any of these: basil, oregano, rosemary and ground red pepper
Marjoram
Basil, thyme or savory
Mint
Basil, marjoram or rosemary
Oregano
Thyme or basil
Parsley
Chervil or cilantro
Poultry Seasoning
Sage plus a blend of any of these: thyme, marjoram, savory, black pepper or rosemary
Red Pepper Flakes
Dash bottled hot pepper sauce or black pepper
Rosemary
Thyme, tarragon or savory
Sage
Poultry seasoning, savory, marjoram or rosemary
Savory
Thyme, marjoram or sage
Tarragon
Chervil, dash fennel seed or dash aniseed
Thyme
Basil, marjoram, oregano or savory
Taken from https://www.thespruce.com/herb-substitutions-in-cooking-
Till next time from Becky Litterer, Becky's Greenhouse, Dougherty, Iowa
Herb Substitutions in Cooking Essential Flavors You Can Fake at Home By Peggy Trowbridge Filippone
Herbs in Cooking
Herbs have a long and storied history in various food cultures around the world—indeed, what would Italian cuisine be without basil and rosemary, or Mexican food without the grassy tang of cilantro? Cuisines are profoundly impacted by the herbs common to a region. But there comes a time when the home cook simply must substitute for an herb in a recipe.
Dried Herbs for FreshThe most common substitution in the world of herbs is simply dried for fresh.
Note that dried herbs will always have a more concentrated presence than fresh, so plan on using less (the ideal ratio is 1:1.5 for dried herbs to fresh). If you open a jar of dried herbs and don't smell any aroma, it's time to get a new batch. When using dried herbs, it's best to incorporate them during cooking, as opposed to fresh herbs, which really shine when added just at the end of a dish.
Herb SubstitutionsBut for a situation where you find yourself completely out of a specified herb for a recipe, or perhaps you just don't care for that specific herb, try some of these substitutions. This chart will help you choose substitutions or alternatives that should work with your recipe. Whenever substituting, you must realize that the flavor will not be as originally intended in the recipe. We’ve selected flavors that should harmonize or hint at the original. As such, it is wise to begin your substitution with half the specified recipe amount and then adjust to your own personal tastes.
You should always feel free to adjust and add to any recipe to suit yourself and your family. Who knows? You just might create a new family favorite!
Basil
Oregano or thyme
Chervil
Tarragon or parsley
Chives
Green onions (scallions), onion or leek
Cilantro
Parsley
Italian Seasoning
Blend any of these: basil, oregano, rosemary and ground red pepper
Marjoram
Basil, thyme or savory
Mint
Basil, marjoram or rosemary
Oregano
Thyme or basil
Parsley
Chervil or cilantro
Poultry Seasoning
Sage plus a blend of any of these: thyme, marjoram, savory, black pepper or rosemary
Red Pepper Flakes
Dash bottled hot pepper sauce or black pepper
Rosemary
Thyme, tarragon or savory
Sage
Poultry seasoning, savory, marjoram or rosemary
Savory
Thyme, marjoram or sage
Tarragon
Chervil, dash fennel seed or dash aniseed
Thyme
Basil, marjoram, oregano or savory
Taken from https://www.thespruce.com/herb-substitutions-in-cooking-
Till next time from Becky Litterer, Becky's Greenhouse, Dougherty, Iowa
