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Dry vs. Fresh - What to use?

Much of this answer depends on preference alone, but there are a few simple rules to follow depending on your choice.

If you are cooking something for an extended period of time, avoid adding herbs, fresh or dry in the beggining, this may "cook-out" the flavors of the herbs. If you do, make sure to taste-test close to serving and replenish any herbs which may have lost their luster conservatively.

If you are serving something cold you want to do the exact opposite as above. Add your herbs as early as possible for dishes like pasta salads, dips or anything that requires chilling. This will give the herbs a chance to "open up" and for the flavors to be absorbed into the food.

Herb Roasted Root Vegetables

Ingredients:

1lb carrots, peeled and sliced 1 ½ in. thick

1lb parsnips, peeled and sliced 1 ½ in. thick

8 oz brussels sprouts, halved

1 large sweet potato, peeled and sliced 1 ½ in. thick

1/3 cup extra virgin olive oil

1 tablespoon dried oregano

1 tablespoon dried basil

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 teaspoons kosher salt to taste

2 teaspoons pepper to taste

Instructions:

1. Toss all ingredients in a bowl to thoroughly coat. Spread out on baking sheet and roast at 400 degrees for about 30 minutes, stirring occasionally.

2. Serve on a platter.

Forgotten Vegetables in American Food Culture

In today's American food culture, parsnips just may qualify as one of the forgotten vegetables. This long and creamy colored root vegetable is closely related to the carrot, though the flavor is much more strong and distinct.

Parsnips are extremely versatile, and until potatoes made their way to the "New World" parsnips were often used in the same types of applications - mashed, scalloped etc. because of the fair amount of starch they posses.

The Parsnip is an excellent source of dietary fiber and contains more vitamins and minerals than it's close relative, the carrot.

One should note: parsnips should be handled with care, people have been known to be allergic to parsnips and the leaves may irritate the skin.

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