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Use in tomato sauces. Sprinkle over a salad or sliced tomatoes. Can be used as a garnish for vegetables, chicken and egg dishes.
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Add to water when stewing chicken. Flavor increases upon standing so remove from food after cooking. Add to the liquid when preparing pot roast or stew made from beef, lamb, or venison. Use in vegetable soup, fish or seafood chowders, and tomato soup. Add to liquid when steaming or poaching fish or shellfish. Use in marinades for chicken, beef, lamb, and veal. Use to make pickled beets. Add to French or herb salad dressing and let stand several hours for flavor to develop. Use when preparing barbecue or spaghetti sauce.
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Because dried herbs are generally more potent and concentrated than fresh herbs, you'll need less -- typically three times the amount of fresh herbs as dry. For example, if a recipe calls for 1 tablespoon of fresh oregano, you need only 1 teaspoon of dried
