January 29, 2026
Recently, our local temperatures dropped into the mid-twenties overnight but a few of my herbs didn’t seem to notice. (FYI…This article was originally written on January 18th. As of Sunday, January 25th, our temperatures dropped down into the teens. It was a good time to make both recipes again). With a desire for something fresh from the winter garden, our evening meal would soon include a generous amount of chopped thyme and oregano to satisfy the craving. It was the perfect time to cozy up by the fireplace and indulge!
Just a few weeks before Christmas I stumbled across two vintage recipes from our very early years of marriage. In 1970, for a very practical wedding gift, my best friends mother had personalized a small, wooden box that would eventually contain treasured recipes from family and friends. Decoupaged with old magazine cut-outs and hand-painted “notations”, I experienced a heart-warming moment of pure bliss flipping through the tattered and worn recipe cards used throughout our 55+ years of marriage.
The original recipes didn’t call for freshly snipped herbs from the garden but that was going to change. After years of traveling down a long culinary path of failures and successes, I felt confident about adding a complimentary herbal component to each one. In her 2009 book “What Can I Do with My Herbs?”, author Judy Barrett offers the following:
“Because of the diversity and mysterious nature of herbs, many people are a little bit afraid of them. And, for some bizarre reason, we are more afraid of fresh herbs than we are of those little jars of dried stuff at the grocery store. But we need not be afraid. Herbs are our friends!”
Her book has helped me considerably over the years to power through my fears and be more intentional about growing herbs that can be used throughout the seasons. And so, here are two of those timeless, old recipes updated and transformed by the simple addition of freshly gathered herbs from my winter garden. ENJOY!
FYI…the standard recommended ratio for substituting fresh herbs for dried is:
Standard Herbs (Basil, Marjoram, Oregano and Thyme)
*Ratio: 3:1 (Fresh, Dried) Example: 1 tablespoon fresh =1 teaspoon dried.
Delicate Herbs (Parsley, Cilantro, Dill, Fennel and Mint)
*Ratio: Often 1:1 or 2:1 *Example: 1 tablespoon fresh parsley = 1 tablespoon dried parsley (or slightly less dried)
Strong Herb (Rosemary, Sage, Bay Leaves)
*Ratio: Can be 4:1 *Example 1 tablespoon fresh=¼ teaspoon dried.
Don’t be afraid to “taste and adjust”, adding more as needed as potency varies by age and herb.
Linda Alexander, Dallas County Master Gardener Class of 2008

































