In this week’s edition of F&W’s Mad Genius Tips video series, Justin Chapple reveals the cheap and easy way to make your own supply of dried herbs using a microwave. Here, 8 dried herbs you should never be without.
In this week’s edition of F&W’s Mad Genius Tips video series, Justin Chapple reveals the cheap and easy way to make your own supply of dried herbs using a microwave. While fresh herbs are fantastic, dried herbs are easy to keep on hand, and their concentrated flavor is a sure-fire way to take a dish from okay to incredible. Here, 8 dried herbs you should never be without.
Marjoram’s warm, lemony flavor is terrific for rich poultry dishes like slow-roasted turkey but it’s also a great substitute for fresh basil in dishes like this chicken and eggplant Parmesan.
Ultra-aromatic thyme is a classic pairing with fish like in this recipe for roasted cod. It can also be used to make a savory syrup that’s amazing drizzled over orange slices for an elegant dessert.
Dried mint leaves make for a quick and soothing cup of tea. They are also great in a seasoned butter for roast chicken, steeped in syrup and tossed with berries and mixed into yogurt for a refreshing condiment.
Lightly anisey dried tarragon is spectacular with spinach, especially when tangy cheese is involved like in this frittata or this creamy spaghetti. It’s also fantastic in a sauce for rich shellfish like lobster.
Squash and sage is a match made in heaven. Try it in this roast chicken dish or this cheesy baked butternut squash polenta. The savory herb is also an incredible addition to grilled cheese sandwiches—especially those made with nutty fontina.