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Old 01-11-2009, 10:17 AM   #11
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I have a bay tree that is more than six feet tall. I cut a branch and put it in a dry vase to dry the leaves, then keep them in a jar in a closed cabinet. The general rule for fresh vs. dry herbs is to use 1/3 of the amount of dry as you would fresh.

Tender herbs like parsley, basil and cilantro taste very different from fresh when they're dried, and imo they lose flavor rapidly. The flavor of hardier woody herbs like rosemary, thyme, and bay intensifies with drying - the flavor is pretty much the same, just stronger, so less is needed to get the same flavor. HTH.
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Old 01-28-2009, 11:44 AM   #12
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Thanx a lot to all of you this thread is really very useful can you people tell me how is green peas are preserved & for how long it should be preserved.
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Old 01-28-2009, 12:21 PM   #13
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It's a little off topic, but fresh green peas can be "preserved" by pressure canning or by freezing. Freezing is the best. They can be stored for a year or more if in a proper container.
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Old 02-09-2009, 01:04 AM   #14
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Quote:
Originally Posted by mcnerd View Post
It's a little off topic, but fresh green peas can be "preserved" by pressure canning or by freezing. Freezing is the best. They can be stored for a year or more if in a proper container.
Sorry for off-topic but i actually wanted to know & i thought this is a best thread where i can get the information anyways i am obliged for your advice & i will definitely follow your instruction & sorry for late reply actually i was not in the town.
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