I only ask because i have dry herbs i use in soups and stews, but having tasted them on there own they taste of nothing at all especially the parsley, but tv chefs like Nigella Lawson say are are fantastic for this kind of cooking, do they need to be cooked. i may just through them away if i feel im eating crunchy dust.
Do dry herbs have to be cooked in order to extract the full flavour?
- Thread starter johnston1
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