To prevent fresh parsley from spoiling before I get a chance to use it all, I place washed sprigs in an ice cube tray, then fill the tray with water. After the cubes are frozen, I store them in a…
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For the best pepper flavor, grind peppercorns just before using. —Carl Dahlgren, Fort Worth, Texas
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Whole bottles of spices can be costly, so I went to our local bulk food store and bought a few tablespoons of those I needed. It only cost a few cents for each. Now I have a wonderful assortment…
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There’s really no substitute for garlic, which has a very distinctive flavor. If you don’t like garlic, you may choose to leave it out altogether or enhance the recipe with other herbs. In most…
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Candied or crystallized ginger is the root of the ginger plant that has been cooked in a sugar syrup. It’s used primarily in dips, sauces and fruit desserts. Larger grocery stores will carry…
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When I don’t have cheesecloth available to bundle up spices for pickling and other uses, I tie my spices in a coffee filter instead. It works just as well. —Jean M., Arnelt, Oklahoma
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Store-bought garlic is sometimes last year’s crop. If the cloves start to sprout, they pick up a very strong bitter taste. I cut my cloves in half before using and remove the green sprout in the…
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Make an easy dill butter by combining minced fresh dill with half a cup of softened butter. Chill for at least 2 hours to allow flavors to blend. Use on bread or broiled seafood.
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Use dill seeds to season vegetables like carrots and pumpkin while cooking. Or stir them with butter into the veggies after cooking.
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Dry mustard (referred to as ground mustard in many recipes) is made from mustard seeds that have been finely ground. When a recipe calls for prepared mustard, use yellow or brown mustard commonly…
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