Get the grocery store herb plants if they have them in your area. It’s possible to repot them and have them produce for a while, you can snip off basil stalk tops and shove them in fresh damp soil to propagate.
Fresh herbs are a game changer, but they are finishers, not starters. You’re looking for aroma from fresh. In many cases, you’ll herb a dish twice. At the beginning with dry and at the end with chiffonade barely mixed in. Throwing fresh in early works ok, but the aroma is muted and they immediately wilt which is not ideal.
If there’s not a sunny window or outdoor space to grow herbs in, you can get cheap grow lights with a timer for about $45. Worth it!
I swear that thyme is called that because ain’t nobody got thyme to get all those little leaves off the stem. Just saute a bunch of stems in your fat to infuse the flavor and take out the stems before adding anything else.
Get the grocery store herb plants if they have them in your area. It’s possible to repot them and have them produce for a while, you can snip off basil stalk tops and shove them in fresh damp soil to propagate.
Fresh herbs are a game changer, but they are finishers, not starters. You’re looking for aroma from fresh. In many cases, you’ll herb a dish twice. At the beginning with dry and at the end with chiffonade barely mixed in. Throwing fresh in early works ok, but the aroma is muted and they immediately wilt which is not ideal.
If there’s not a sunny window or outdoor space to grow herbs in, you can get cheap grow lights with a timer for about $45. Worth it!
I swear that thyme is called that because ain’t nobody got thyme to get all those little leaves off the stem. Just saute a bunch of stems in your fat to infuse the flavor and take out the stems before adding anything else.