I have to admit I have a penchant for fresh herbs, but it can get costly if, like me, you do not have a green thumb. I have two tips for you if your food budget is tight, so you do not have to sacrifice flavor.

Poultry blend herbs

Poultry blend herbs

Did you know “poultry blend” is a combination package of thyme, sage, Rosemary? I’ll often buy it rather than two or three separate packages of the fresh herbs at a savings of around $4.00 each time, which really adds up to big savings over the course of just a few months!

Dried herbs

Dried herbs are worth the investment

Of course the other option is to use dried herbs. They are still an investment up front, but one that is well worth it in the long run. They last much longer, and stretch much further – ringing up bigger overall savings. As a general rule of thumb, substitute one teaspoon of dried herbs for each tablespoon of fresh herbs called for in a recipe.

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  • May 18, 2012
    10:20 am

    This was tremendously helpful!!

    • May 18, 2012
      11:00 am

      I think this series will be a fun and hopefully educational one.

  • May 18, 2012
    10:57 am

    Aren’t the flavors much stronger when the herbs are fresh? Or is that a myth?


    • May 18, 2012
      11:02 am

      Fresh herbs do have a stronger flavor, but the reason you use less of the dried is once dried, you have greater concentration in smaller measurements.

  • May 20, 2012
    4:45 am

    My little patch of garden is doing well, but I plan to plant up a few more herbs. I’m hoping to freeze them in plastic freezer bags. With a little luck, I could have a basil supply to get me through the winter. As for the tomatoes, I’ve planted cherry tomatoes plus regular ones. I will freeze some, dry some in the oven and the rest will become wonderful salads whilst they last. Do you think it would be better to dry the cherry tomatoes or the larger ones? I want to get the most flavour so I’m almost thinking the cherry tomatoes, but not sure.

  • May 23, 2012
    7:20 pm

    I’ve never dried my own tomatoes, but I did hear a wonderful story about how the Italians used to dry them on their hot tile roofs years ago. I think they used vine ripened tomatoes.