Cut to the chase....when using fresh herbs and spices, you'll use approximately half, of what you would, for dried herbs and spices. Some important things to remember when using dried spices is keeping them fresh.

One can't dispute the year round ease of a nicely stocked spice cabinet. But how do you keep them fresh and how do you store them? Many people for years have been keeping their spices over the stove or in a cute little rack on the wall of their kitchen. The first is easy access and the second can be aesthetically pleasing but both aren't really a good idea at all. Gosh, that sounds a bit harsh but here's the reasons why.....Light and heat.

Over the stove, excess heat occurs and on the wall, light will affect your spice rack as well as the sun shining through the kitchen window (light and heat) Even with a darker bottle, heat will build. The best remedy, a cool darker place in your pantry....yup.

When using your dried spices, take a little pinch and rub the spice between your fingers. Does it have a great, pungent aroma emanating flavor to your senses or do you have to strain to get the slightest aromatic from it? If it's the latter, toss it....it's not going to do what you need it too, add it to your shopping list, it's time to purchase a new one.

Fresh herbs can be grown in your kitchen year round on a sunny window sill. They can be sown from seed or purchased as seedlings (little plants) Some great choices to have on hand would be:

Chives, Cilantro, Dill, Rosemary, Parsley (curly, flat or both) Basil, Oregano, Tarragon, Sage, Thyme, Spearmint, Peppermint, Lemon Balm, lavender and Chamomile.

Fresh Chives diced enhance the flavor of many dishes from breakfast to dinner and also, left long, make for a nice garnish on top of your favorite dishes. Thyme, Spearmint, Peppermint, Lemon Balm, lavender and Chamomile are wonderful for cooking and baking but also for healing teas as well.

Sage....I love sage, and, when you rub it (as well as the others above, just be careful with the Cilantro, so you don't rub your eyes. All herbs and spices have essential oils to them which shouts out their flavors and aromatics (which is why you have the dried spice “rub” test) but they could sting your eyes, so be sure to wash your hands after using the herbs)

We were talking about sage, rubbed sage adds to any poultry dish but in small amounts, when you're looking for a bit of sweetness to a dish with flavor, try rubbing a little sage into it, you may be pleasantly surprised with the outcome.

Fresh Tarragon with fish or a lovely Bearnaise Sauce is delicious. A little goes a long way with Tarragon!

Be creative with these spices and herbs. We've used many in our recipes along the way so you know they work well and I think you'll be really pleased with yourself, your culinary skills and your awesome indoor kitchen garden.

Grab a tea ball also to make some soothing teas. And with your, Rosemary and Lavender, tie a couple of sprigs together with some jute and lay it on your pillow during the day for a refreshing nights sleep.....so MANY options to our cooking and baking lifestyles!

Listed below are a few great links to some sites that offer some really cool kits to get you started with growing your own herbs, with or without soil or already potted.

Hope you have some fun with this and e-mail me if you have any questions or join us in the forums! Have a blessed and wonderful week!
Sue