Also visit our main website, TheNibble.com.
There’s a science to using fresh herbs. You have to know what category they fall into: delicate or hearty. This refers not to the flavor, but to the sturdiness of the plant and thus its durability in cooking. Delicate herbs (basil, chives, cilantro, dill and parsley, for example) are generally chopped, snipped, or torn and…
Continue reading “TIP OF THE DAY: Using Delicate Versus Hearty Fresh Herbs”
When you buy fresh herbs, they’ll last longer if you keep them hydrated. You can buy an “herb keeper” like the one in the photo, but you don’t need one. It’s simple to create a makeshift herb hydrator: 1. If the herbs have roots, place them in a glass of water covered with a plastic…
Continue reading “TIP OF THE DAY: Keeping Herbs Fresh”
Three varieties of sage: tricolor, pineapple sage (it smells like pineapple) and golden sage, available from WhiteflowerFram.com. Sage is a spice that most people buy during the holiday season, to season turkey, goose or duck. But it’s more than a holiday stuffing (or a sausage stuffing). Think of sage to season beans, in cheese recipes,…
Continue reading “TIP OF THE DAY: An Herb Pot Of Sage”
Photo glossaries of more than 100 foods and beverages let you explore your favorites. Take a look!
Enjoy the often-surprising histories of 1000+ foods and beverages Dive in!