yes! it is perfectly fine for them to flower and on some herbs, for example the chive you can eat the flower or decorate salads with them as they are edable.
Any plant that is grown for the use of it's leaf such as salads or herbs should not be allowed to flower as they lose their flavour and texture once they flower.
Because fresh herbs will loose their flavor if cooked too long, they should be added during the final 5 to 10 minutes of preparation.
Yes, but you would need to cook the fresh herbs with whatever you are canning, to prevent botulism.
In general, dried herbs are stronger than fresh herbs and it may be safe to say 2 tsp. of dried herbs equals 4 tsp. of fresh herbs.
Measuring dried herbs to fresh herbs are easy. All you have to remember is 1 teaspoon of dry herbs equals one tablespoon of fresh herbs.
When using dry herbs versus fresh herbs, a good rule of thumb is to use 1 portion of dry herbs for every 3 portions of fresh herbs. So, one tsp of dried tarragon would be the equivalent to 3 tsps. of fresh tarragon.
Incense is made from dried fresh herbs, powdered herbs and essential oils
Incense is made from dried fresh herbs, powdered herbs and essential oils
Well both start of fresh meaning that herbs are grown and harvested. Dried herbs are packaged and sold at the grocery store. Of course by the time they reach your kitchen, a significant amount of time has passed and the flavor might be quite low. Fresh herbs has been picked from the plant and added to cooking immediately when flavor is at it's highest level making your meal a lot tastier.
Fresh chives should be in produce, while dried chives would be in herbs and spices.
Normally, fresh herbs are added for frosting, and dried herbs are added to the battle.
15 grams of dried food is equivalent to about 1 tablespoon. So, 50 g of fresh herbs is equal to 3 generous tablespoons.