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Article: well-seasoned; A professional shows us how to use fresh herbs.(Life-Food)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- March 6, 2008
CopyrightCOPYRIGHT 2008 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: STEVE BARNES - SENIOR WRITER
First, a distinction: An herb comes from the leafy part of a plant. Spices, in contrast, are derived from bark, buds, fruit, roots and seeds.
Because herbs are the leaves of seasonal annual or perennial plants, it once was difficult to find a steady supply of fresh herbs year-round. But today, a wide variety is always available.
It's true, using fresh herbs isn't as quick and convenient as opening a little glass jar of dried herbs. As chef Jennifer Hewes says in one of our Kitchen Skills videos on http://timesunion.com, you need to have time to use thyme, because the leaves need to be stripped from their ...