DigsMagazine.com make your stomach happy  .

what's for dinner?

take the poll





a home + living guide for the post-college, pre-parenthood, quasi-adult generation


editor's note 

o lounge 
o nourish 
o host


submit your ideas


got a random food question? jump to the discussion boards to get or share great recipes, cooking tips, and other kitchen advice. 

copyright ©1999-2000

herb helper 
a dictionary of common cooking herbs 

Everyone knows that herbs, those concentrated little bits of flavor goodness, can work miracles in enhancing the foods we cook. But let’s get one thing straight: herbs don’t just live in those little screw-top jars, nestled between your canister of baking powder and bottle of canola oil. Though dried herbs have their place in the kitchen, their flavor rarely even remotely resembles that of the fresh, green version. The simple addition of a smattering of just-snipped fresh herbs can transform a dish from ho-hum-edible, to a mouth-watering, epicurean delight. Learn how to use herbs in your cooking and you’ll be well on your way to becoming a true gourmet.

Cutting fresh herbs
The best tool for cutting herbs is a good pair of kitchen scissors. Chopping can be a pain to deal with, since the finely minced herbs have a tendency to stick first to the board and your knife, then to your finger as you try and transfer the little bits to your dish. Besides, for many herbs, notably basil, chopping has a tendency to bruise the leaves, and you lose that nice bright green herb-y color as a result.
. learn about...

Bay Leaf 

Keeping herbs fresh
The best way to have a steady supply of fresh herbs is, of course, to grow them yourself. The advantages of doing so are many: you’ll save money, you’ll be able to pick herbs as you need them, you’ll have some pretty little plants to brighten up your windowsill, patio, or garden. Herbs do very well in containers, and can be grown from seed or purchased as seedlings from any nursery.

Herbs purchased at the supermarket generally come in airtight ziplock baggies, in quantities far too large for you to ever be able to use them in a single meal. Leave them in those bags for more than a day, and it’s a sure bet that by the next day, they’ll all be wilted, the leaves beginning to turn black and rot, and into the trash they’ll promptly go. The best way to keep herbs fresh is to stand them up, bouquet-like, in a glass filled with an inch or so of water. The glass should then be placed in the fridge and covered loosely with a plastic bag. Change the water every couple of days, and the herbs should last for up to a week. Alternatively, if you’re lacking in shelf space in your fridge, wrap your herbs loosely in a barely damp paper towel (wet just a square inch or two of the towel, then squeeze) and place in a plastic bag. The plastic bag can then go in the crisper section of your fridge.

check out these related articles
feeling saucy | chinese pantry |
technically speaking 

---------------------------> lounge . nourish . host . laze . home.