Patty’s article on growing our own herbs indoors really inspired me. So I’ve been reading up on the idea myself. Here’s something I found that will help us use ‘em after we grow ‘em. If we follow these guidelines for using herbs (and spices too), we’ll become seasoning experts!

According to Martha Stewart, the ratio between fresh herbs and dried herbs is 3 to 1, or 1 Tbsp fresh to 1 tsp dried.



When first experimenting, easy does it! Use just enough to heighten natural food flavors.



If using dried, start with ¼ tsp herbs to four servings; to one pound of meat, poultry, fish; to 2 C sauce, vegetables, soup.



Crush dried herbs in palm of hand before adding—this helps hasten flavor release.



Add herbs at same time as salt and pepper to meats, vegetables, sauces, and soups.



In long-cooking foods, such as stews, add herbs during last half hour of cooking time.



Add herbs to juices or cold sauces well ahead of time—let stand overnight if possible.



Balance the seasonings. One strongly-seasoned dish per meal is generally a good rule.



Now here’s a recipe I think you’ll like that incorporates fresh (or dried) oregano and fresh asparagus:

Asparagus Cheesewiches
Makes 4 servings

2 English muffins
1 (3 oz) pkg cream cheese (divided in fourths)
4 slices tomato
12 asparagus spears
Dash garlic salt
Dash pepper
Dash salt
Dash instant minced onion
2 or 3 sprigs fresh oregano (or 1 tsp dried)
4 slices sharp Cheddar cheese

Preheat oven to 375 degrees. Halve and toast 2 English muffins. Spread each muffin half with cream cheese; place in 13x9-inch baking dish. Top each muffin with 1 slice tomato and 3 asparagus spears. Combine in small bowl dashes of garlic salt, pepper, salt, and minced onion. Chop fresh oregano well and add to bowl. Mix well and sprinkle atop asparagus. Cover pan with foil; bake about 25 min. Uncover; top with cheese slices. Return to oven 2-3 min. These are fantastic!