Im sort of confused about spices in that I hear from one person you should only use fresh herbs & spices (nutmeg, cinnamon, etc) and then Im told dry herbs & spices are just as good. What are your thoughts?
I have always used dried mainly cause that is how I was brought up seeing my grandmother and father use.
I ALWAYS use fresh basil and parsley. Other than that, I use dry spices. I think it's fine. But when it comes to basil and parsley---those I would say should always be fresh.
Fonzarelli23 how long are they good for in the fridge? I watch Rachel Ray and she is always saying to store basil and parsley you wrap them in a paper towel, damp, and store them in a baggie.
^^^I want to say about a week and a half. But you can tell when they're bad just by looking (or smelling in the basil's case) I store them damp in a baggie in the veggie crisper--never thought to use a paper towel though.
I watch all those cooking shows too!! I tivo them and then skim through them. I've picked up tons of ideas and recipes from them. I've been a little dissappointed in some of Rachel Ray's though!
Agree - fresh basil and parsley (the flat leaf variety, not the curly one) are best. Add fresh mint to the list too - the dried stuff is horrible. Most other dried herbs and spices usually work well. I can grow parsley and mint fairly easily, but never have much luck with basil, even though the climate is warm and sunny enough.
Herbs & Spices
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