How to turn would-be bags of brown, dried leaves into garden gold. Paul Cappiello. Special to Courier Journal. Fall foliage color time is one of those horticultural double-edged swords.

Like most herbs, the dried leaves need to be stored in a dark, cool place like a pantry. Because it is so sturdy, most cooks keep it longer than they should, which weakens the flavor even more.

Dear Oliver: Take a leaf, break it in half and inhale. This is not like the dried bay leaves that have been on your grandmother’s shelf for years. Imagine first rubbing a piece of fish or ...