Because spices and herbs are expensive, refrigerating or freezing in air-tight containers lengthens their life. The flavor and color will last longer, and refrigeration will reduce the chance of ...

Liven up some simple butter with just a couple of ingredients. This is also great tossed through pasta or melted over green veges. Make a batch and freeze it - it will last for months.

In van Leeuwenhoek’s peppercorn, the heat of compounds called piperines discourages insects from eating the plant. In many herbs, we find hints of the species against which the herb protected ...

a little grassy and with subtle hints of mint and pepper. For lovers of Italian food, it’s instantly recognizable as a main ...

Herb butter One stick unsalted butter or margarine; 1 to 3 tablespoons dried herbs or 2 to 6 tablespoons fresh herbs (any herb or spice may be used); 1/2 teaspoon lemon juice; and white pepper.

Start by washing and drying all your fresh herbs. Remove the other shell of the garlic clove and the hard bottom core. Place ...