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Old 11-08-2012, 08:23 PM   #11
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Originally Posted by taxlady
I think the reason that dry herbs are considered stronger is because they crumble and pack down into a smaller volume than the fresh ones. One tablespoon of a fresh herb will dry to about 1 teaspoon.
Actually, it's because the moisture has been evaporated from the herbs, leaving a more concentrated flavor as well as a smaller volume.

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Old 11-09-2012, 05:50 PM   #12
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I love dill, fresh or dry. It has such a nice flavor. Great in salads, dressings, dips, breads, and my favorite Roasted Red Potatoes w/Dillweed :>)

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Old 11-09-2012, 06:16 PM   #13
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Originally Posted by GotGarlic View Post
Actually, it's because the moisture has been evaporated from the herbs, leaving a more concentrated flavor as well as a smaller volume.
Well, it might be more concentrated, but I'm sure some of the flavour and odour evaporate too. I'm sure how much deponds on which herb.

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dill, dressing, recipe

Dill Dressing TNT This is good as is over baked potatoes, salads or put in a hollowed out french round mixed into shrimp seafood dip. ask me about the seafood dip, it's spinach, water chestnuts.cottage cheese crab or shrimp. any who here is the dill dressing. 2 cups yogurt, 3 Tab. mayo, 1 Tab.milk, 1 tab. chopped green onion,, ! tab. dry dill weed, 1/8 tea. celery seed, 1/8 tea. onion powder or more if you like, 1/2 Tab/ fresh chopped parsley. Mix yogurt,mayo, and milk til blended. Store remaining goodies in refrigerator.will make 2 cups. remember that seafood mixture to go with this and the round of french bread. kades 3 stars 1 reviews
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