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Old 11-22-2007, 01:26 AM   #11
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And how many milliletres are her sprigs?
She is talking about the leaf content, so a 20mL tablespoon of fresh leaves would be equal to one 5mL teaspoon of dried. She would not get into specifics about the length of a sprig. She would look at the volume of leaf content.

The length of a sprig is only any use if leaves are standardised on a plant ie how many leaves per inch of stem - which we know doesn't happen! If the sprig is sparsely populated with leaves, you would no doubt need a longer piece or at least a better "populated" one. But you can get too academic about some things.
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Old 11-27-2007, 03:00 AM   #12
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Uhmmm....

I'm not looking to contradict people who probably know a lot more than I do, but...

... between the fresh herbs I grow, and the commercial dried stock in the pantry, I end up using 3x/4x MORE DRY than fresh to attain the same potency. Maybe it's because I'm comparing home-grown, ultra-fresh, selected-for-potency herbs to (probably) past-date, selected-for-yield bulk dry from the supermarket. But IMO the fresh have got a LOT more kick (not to mention depth) in their flavor.

In fact, A/B-ing my own thyme between the fresh and the dry, the fresh is definitely more potent. Both out of the same garden in the same year.

And woody herbs definitely preserve better than succulent ones. Parsley and lovage lose far more than rosemary or thyme through the drying process, to the point where they're hardly useful (lovage/celery seed and fresh parsley are better winter solutions than drying for those two, IMO).


Just my experience, YMMV.
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Old 11-27-2007, 03:08 AM   #13
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LMJ, I would agree whole-heartedly with you on home-grown herbs. I find if I add home-grown (fresh) parsley, I barely have to add much for the flavour to permeate thru the dish, but do use a stack of it if I have bought it from the supermarket. Home-dried herbs are the same in this respect also. Much more pungent than packet stuff.
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Old 11-27-2007, 02:27 PM   #14
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Assuming the dry herbs you have are fresh, dry will always be stronger because the flavor has been concentrated via evaporation.
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Old 11-27-2007, 03:00 PM   #15
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Assuming the dry herbs you have are fresh, dry will always be stronger because the flavor has been concentrated via evaporation.
This is true, but it's often hard to gauge how fresh is "fresh" in dried herbs. If they've been in YOUR cupboard six or more months, they for sure are not fresh, and who can tell how long those poor things sat on the grocery shelf or in a warehouse somewhere (maybe even on a radiator!) before you bought them?

Smell and compare. If you know what the fresh herb smells like, then you know what scent you should get when you stick your nose into the can.

Technically, you should need 1 teaspoon of dry for every 1 Tablespoon of fresh.
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Old 11-27-2007, 03:17 PM   #16
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I have just one word: Penzeys
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Old 11-27-2007, 04:16 PM   #17
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I have just one word: Penzeys
not bad, but I prefer Vann's.
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Old 11-27-2007, 04:28 PM   #18
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not bad, but I prefer Vann's.
You can't physically walk into Vann's, take a whiff, and spend your whole paycheck, though.

I see that Vann's supposedly makes Fairway's label? If so, I was not that impressed. But my SIL's may have been around for awhile.

I'll pick something up next time I'm in Fairway or Zabars and compare.
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Old 11-27-2007, 11:26 PM   #19
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You can't physically walk into Vann's, take a whiff, and spend your whole paycheck, though.

I see that Vann's supposedly makes Fairway's label? If so, I was not that impressed. But my SIL's may have been around for awhile.

I'll pick something up next time I'm in Fairway or Zabars and compare.
Once you are on their mailing list, they send you samples....
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Old 11-28-2007, 11:03 AM   #20
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Once you are on their mailing list, they send you samples....

Samples!!!
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