While we advocate the constant use of herbs, we don’t advise that you use too many kinds at once, or too much of any one kind.
To familiarize yourself with herb flavors, some “lazy day”, when you feel experimental, try this:
Blend 1/2 pound of mild cheddar cheese with 2 tablespoons of sour cream and 2 tablespoons of vodka. Divide the mixture into small portions and add to each an herb or herb combination. Label the cheese samples as you mix them. Let them sit for about an hour to develop the flavor. Then, have a tasting party!
While fresh herbs are best, you can substitute dried herbs by using 1/3 teaspoon powdered or 1/2 teaspoon crushed for every tablespoon of fresh chopped herbs.
To reconstitute dried herbs and develop their flavors, soak them for ten minutes to an hour in a liquid that will be used in your recipe: water, stock, milk, lemon juice, wine, olive oil or vinegar. Or, simmer them in butter.