Do you need to cook with fresh herbs and spices to reap the health benefits, or are dried spices just as good? We asked a dietitian to clear things up. Welcome back to Just Curious, Strong Women ...

How much? In what combination? Here are some starting points: Keep herbs and spices in a cool, dry place (not over the range!) and in air-tight containers. Store dried herbs in plastic bags, glass ...

A dry rub is a blend of herbs and spices applied to meat or vegetables before cooking. It differs from a marinade in that no liquid is involved, hence the name “dry.” The other half of its ...

This herb complements dishes from across the region (try sprinkling it into focaccia dough) and, in its dried form, is part ...

In addition to dried leaves, yard waste, lawn clippings, eggshells, and vegetable scraps, your expired herbs and spices can ...

Herb butter One stick unsalted butter or margarine; 1 to 3 tablespoons dried herbs or 2 to 6 tablespoons fresh herbs (any herb or spice may be used); 1/2 teaspoon lemon juice; and white pepper.

Herbs and spices have been widely valued for centuries, both for their healing properties and their flavor. Modern research has found evidence for numerous health benefits. This article reviews 10 ...

Purchasing herbs and spices in bulk, repackaging the product into smaller quantities, and selling the herbs and spices through local retailers via point-of-purchase (POP) displays. The main ...

The consensus for how long to keep spices/herbs is as follows: fresh herbs: about 1-2 weeks, dried: 1-3 years, ground spices: 2-3 years and whole spices: 3-5 years. Whole spices last longer than ...

The ribbon has been cut at KizzleFoods along Beaver Street, home of a variety of organic sun-dried ... plants and herbs. That hard work has resulted in product expansion to 25 spices, including ...