I grow my own herbs. If a recipe calls for a bunch exactly how much is a bunch? R. Osborne
Out in Sevres, near Paris, sitting under a glass dome at the International Bureau of Weights and Measures, is a block of platinum and iridium weighing exactly one kilogram and against this all metric weights are calibrated. There is, however, no platinum bunch of parsley. We went out and assessed parsley at the weekend and can confirm that the average bunch of parsley contains 12 stems, weighs 55 grams and contains just over two cups of sprigs. Interestingly, supermarket parsley sold in a plastic sleeve weighed 56 grams while the parsley sold in a plastic box for the same price contained just 29 grams of parsley. The parsley in the plastic box did have shorter stalks but when we cut the stems off the parsley sold in a sleeve it still weighed 45 grams. So buy parsley in the sleeve and use the stalks in stock. Even better, grow your own.
At a recent ladies luncheon the guest next to me insisted on photographing her meals despite our host twice asking her to desist. What is the most effective way of dealing with such an offender? Gina D.
Oh dear. In our lives we are seeing much change and progress. This is neither. This is just ignorance. While some consider it gauche, it is now acceptable to photograph and Instagram restaurant meals. I recently dined with a friend at a well-known restaurant and received an email several hours later from its publicist asking me when they should expect my s and comment on social media. To take a photo of a dish at a private home, however, is a very different matter. Your host asked the other guest not to. The offender continued. She should have just put her bare feet on the table and lit up a Winfield Blue. It would have been more polite. There is the concept of “cellphone-free dining” in the US where, to improve the atmosphere and conviviality, diners in restaurants are offered discounts if they leave their mobile devices with the cloakroom. It is acceptable, and I have seen it done in peoples homes, where the host asks everyone to either turn off their phones, leave them on the fridge or desist from using them. Lifes too short to watch and wait for someone else to text, tweet or blog.Advertisement
I loved the way that Kel Knight, the butcher on Kath and Kim, was always experimenting with sausage flavours even recording sausage flavour brainwaves on his Dictaphone. A lot of good butchers use real dried herbs and spices to make novel flavours. Some butchers, however, use premix. This is a mix of starch, salt and flavourings. One popular premix contains rice flour, salt, MSG, mineral salts, dried herbs, sodium metabisulphite, hydrolysed vegetable protein and sodium aluminosilicate. The rice flour allows the butcher to add an extra two litres of water for every nine kilograms of minced meat. Ask your butcher to see the ingredients list in the premix. Ill let you make up your mind whether you want to eat the stuff or not.
If you’re the type who finds safety in specific numbers, the rule of thumb to go by: In almost every case, a “bunch” equals one to two ounces of fresh herbs, according to The Book of Yields, a reference book meant for helping restaurants nail down their bulk purchasing orders.
Dill averages 90 cm tall with wispy fern-life leaves. It has a flavor likened to the combination of anise, parsley, and celery with a mild lemon finish. The plant produces lacy yellow flowers that grow in flat-topped clusters called umbels. The blossoms have a fresh sour characteristic much like the herb itself and the dill pickles that they are synonymous with. Their flavor profile is a cross of lemon and parsley with mild anise notes.
Dill is available year-round. Quantity This product is out of stock. Product is not available in this quantity. Quantity This product is out of stock. Product is not available in this quantity.
I loved the way that Kel Knight, the butcher on Kath and Kim, was always experimenting with sausage flavours even recording sausage flavour brainwaves on his Dictaphone. A lot of good butchers use real dried herbs and spices to make novel flavours. Some butchers, however, use premix. This is a mix of starch, salt and flavourings. One popular premix contains rice flour, salt, MSG, mineral salts, dried herbs, sodium metabisulphite, hydrolysed vegetable protein and sodium aluminosilicate. The rice flour allows the butcher to add an extra two litres of water for every nine kilograms of minced meat. Ask your butcher to see the ingredients list in the premix. Ill let you make up your mind whether you want to eat the stuff or not.
At a recent ladies luncheon the guest next to me insisted on photographing her meals despite our host twice asking her to desist. What is the most effective way of dealing with such an offender? Gina D.
I grow my own herbs. If a recipe calls for a bunch exactly how much is a bunch? R. Osborne
Oh dear. In our lives we are seeing much change and progress. This is neither. This is just ignorance. While some consider it gauche, it is now acceptable to photograph and Instagram restaurant meals. I recently dined with a friend at a well-known restaurant and received an email several hours later from its publicist asking me when they should expect my s and comment on social media. To take a photo of a dish at a private home, however, is a very different matter. Your host asked the other guest not to. The offender continued. She should have just put her bare feet on the table and lit up a Winfield Blue. It would have been more polite. There is the concept of “cellphone-free dining” in the US where, to improve the atmosphere and conviviality, diners in restaurants are offered discounts if they leave their mobile devices with the cloakroom. It is acceptable, and I have seen it done in peoples homes, where the host asks everyone to either turn off their phones, leave them on the fridge or desist from using them. Lifes too short to watch and wait for someone else to text, tweet or blog.Advertisement
Out in Sevres, near Paris, sitting under a glass dome at the International Bureau of Weights and Measures, is a block of platinum and iridium weighing exactly one kilogram and against this all metric weights are calibrated. There is, however, no platinum bunch of parsley. We went out and assessed parsley at the weekend and can confirm that the average bunch of parsley contains 12 stems, weighs 55 grams and contains just over two cups of sprigs. Interestingly, supermarket parsley sold in a plastic sleeve weighed 56 grams while the parsley sold in a plastic box for the same price contained just 29 grams of parsley. The parsley in the plastic box did have shorter stalks but when we cut the stems off the parsley sold in a sleeve it still weighed 45 grams. So buy parsley in the sleeve and use the stalks in stock. Even better, grow your own.
How to Grow DILL from Seed & When to Harvest | Why we LOVE this herb & the BEST WAY to PRESERVE it
FAQ
How much dried dill equals a fresh bunch?
How much is a sprig of dill?
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Sprig Size:
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Equals about:
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Also equals about:
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one 8-inch sprig dill
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1 tablespoon packed dill leaves
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1 teaspoon finely chopped dill
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How many cups of herbs in a bunch?
How much parsley is in one bunch?
Where can I buy fresh dill?
Fresh dill is readily available in bunches or in smaller packaged plastic clamshell containers in the refrigerated leafy green produce aisle of any supermarket. In the latter form, the larger part of the stems are already trimmed while you’ll get longer ones in the bunch.
What food contains dill?
Dill, also known as dill or dill, is an herb in the same family as carrots and parsley. It has long been a popular herb in Europe and the United States. The taste of dill is slightly similar to lemon, sweet and a little bitter, and the aroma is similar to aniseed, although it also has hints of celery.
How much Dill do you put in a potato?
Use a sharp knife to mince the dill into very small pieces. Spruce up any kind of potato dish. Dill is very commonly paired with potatoes, and you can use dill with any variety of potato and in any potato-based dish. For a mild dill flavor, use about ¼ cup (6.25 g) of dill per 2.5 pounds (907 g) of potatoes.
How long does Dill last?
Dill tends to get slimy and turn to mush in less time than other fresh herbs. This will not be a problem for you if you plan to use it within a few days. You can simply wrap it up in some moist paper towels and place it in the crisper drawer of your refrigerator with no worries. However, you will need to extend the lifespan if you have a lot of it.