Fresh herbs are essential to summer cooking. Even gardeners with a humble window box of parsley, rosemary, and basil quickly learn that these herbs are enough to make even simple dishes really shine without too much fuss. But as fall approaches (and so does the first frost), how can you make the most of your herbs so nothing goes to waste?
Dried herbs are a pantry staple, and they’re incredibly easy to make at home with whatever you have on hand. Woody, earthy dried herbs are the best for cooking with, as their flavors intensify and adds so much to poultry dishes, soups, stews, and braises. Oregano, thyme, rosemary, sage, and bay leaves are all options that dry well.
Tender herbs, while you may see them available dried in jars at the grocery store, are truly best when enjoyed fresh.
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