In article >,
"James Silverton" > wrote:

> >> While I like Dill Weed fresh, I most often use it dried,
> >> mostly due to the expense.
>
> > well, actually, the fresh dill seems to dry quite readily
> > without even using a dehydrator. you could get a healthy pile
> > of dried from a bunch of the fresh:
>
> > <http://www.howtodothings.com/food-an...48-how-to-dry-
> > fresh-herbs.html>
>
> IMHO, dill, chives, parsely, mint, red pepper flakes, peppercorns,
> cayenne, cumin, oregano and bay leaves are quite satisfactory dried and
> can readily be bought as such. I know I've left out other things,
> especially Indian spices. Some are a little marginal like onions but
> basil is not among them. Dried basil is nearly useless and it breaks my
> Scottish heart to buy it at over $2 a bunch and the same applies to
> tarragon.
>
> --
>
> James Silverton

The problem is is that you never know how long it's been jarred on the
shelf.

I do dare you to compare the difference in flavor between home dried and
store dried basil and dill weed. :-)
--
Peace! Om

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