All herbs and spices will keep longer if sealed tightly in a non-translucent container. Spices generally will last about six months (sometimes longer) when in ground form and indefinitely if whole. Many of the “use by” dates listed on the new spices you purchase. Dry celery tops, onion tops and green pepper pieces in the microwave and store in freezer for use later.
When using herbs, the basic conversion rule is 1/2 teaspoon of dried herbs will equal 1 teaspoon of fresh herbs.
Have you ever wondered what spice to use with a certain food? Or perhaps you have wondered the characteristic taste of a certain herb? For example, did you know that:
...All Spice (whole or ground), which is aromatic and spicy sweet, is great in fruits, meats, poultry or soups?
...Dill (seed or weed), which is mildly aromatic, is good with fish, seafood, meat or salad?
...Tarragon (leaves), which is strong and pungent with a licorice flavor, goes well with appetizers, eggs, fish, seafood, salads, sauces and soups?
These are only a few of the many herbs and spices described with uses in my cookbooks.