Here are some things I've learned so far:
- Basil, chives, and parsley should never be used dried, because they lose their flavor dried.
- Basil can be stored in water (change daily) on the counter for several days to prolong its freshness.
- Use dried, Turkish bay leaves only and store them in the freezer. California bay leaves have a medicinal flavor, and are harder to find anyway.
- Sage should be cooked; it's not a good finishing herb because of its cottony texture.
- Goal: learn how to use marjoram and tarragon.
- Spices shouldn't be kept on the counter or by the stove. This is one rule I'm breaking, because I just organized them all in my turn-table, and I can never find them when I store them in the cupboard.
- Goal: try cumin seeds, not ground cumin.
