Once the leaves of thyme are dry, strip them from the branches. Herb leaves maintain flavor best when they are whole, not crushed or ground. (Lawrence E. Jenkins - Special Contributor) Ann McCormick ...

Fresh rosemary, oregano, thyme, marjoram and sage are displayed with their dried counterparts. - Thomas Klee/Shutterstock Dried herbs can be one of the most useful weapons in a home cook's (or ...

When you buy through links on our articles, Future and its syndication partners may earn a commission. Credit: Getty Images The best part about growing your own produce is being able to harvest it ...

Thyme is a tough Mediterranean herb that is delightfully low-maintenance and easy to harvest. During the summer months, thyme shrubs truly come into their own, producing lots of fresh stems and tiny ...

For discerning cooks, packaged herbs from the grocery store don’t always cut it. Judging from their flavor and aroma, it seems they were picked by greasy, diesel-powered machine harvesters in some ...

Herbs can grow in abundance, which can be a blessing for gourmands. But while basil, cilantro, dill and mint can elevate any dish to new heights, even the most prolific cook can struggle to use up the ...

To get the best flavor from herbs, cut them before they flower. Most herbs are best for drying just before the flowers first open. New leaves at the tip of the plant will have the most concentrated ...

For thousands of years, drying was the only way to keep herbs from spoiling. Try it yourself—it’s easy, inexpensive and, when you do it at home, requires no chemical additives. It’s important to ...

Dried herbs have a tendency to collect dust in the pantry. You buy a jar of them, use a little and then forget about them or just dip into them occasionally. But now that home cooks are turning more ...

Learn how to dry herbs at home using just your oven. It’s time for ABC’s The Chew on a dime and Carla Hall is here to put money in your pocket! In this easy step-by-step video above, chef Carla shows ...

This article originally appeared on ModernFarmer.com. For discerning cooks, packaged herbs from the grocery store don’t always cut it. Judging from their flavor and aroma, it seems they were picked by ...