1. Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.
2. Because dried herbs are generally more potent and concentrated than fresh herbs, you'll need less -- typically three times the amount of fresh herbs as dry. For example, if a recipe calls for 1 tablespoon of fresh oregano, you need only 1 teaspoon of dried, since 3 teaspoons equal 1 tablespoon.
- Safety investigation.
- Plan for our first cooking lab. Parsley, rosemary, oregano, mint, some baby bok choy, some swiss chard.
Homework: Study for safety quiz on Friday.