When, if ever, are dried herbs preferable to fresh herbs? Announcing the arrival of Valued Associate #679: Cesar Manara Unicorn Meta Zoo #1: Why another podcast?When to use dried herbs instead of fresh herbsHow much dried herb to use when substituting for fresh herbs?What ingredients (available in specific regions) can I substitute for parsley?Adding fresh herbs in no-knead BreadWhat are the herbs that “dry” the best?How do I measure frozen herbs, like dried or fresh?Is there a measurable difference between fresh and dried minced garlic?How much dried herb to use when substituting for fresh herbs?Substituting Dried Shiitake Mushrooms for FreshHow much dried lemon zest to substitute for “zest of one lemon”?Herbs in Dressing - Fresh vs DriedWhen to use dried herbs instead of fresh herbs
Justification for leaving new position after a short time
Would reducing the reference voltage of an ADC have any effect on accuracy?
Why does the Cisco show run command not show the full version, while the show version command does?
Book with legacy programming code on a space ship that the main character hacks to escape
How to not starve gigantic beasts
A Paper Record is What I Hamper
What is the least dense liquid under normal conditions?
Why didn't the Space Shuttle bounce back into space as many times as possible so as to lose a lot of kinetic energy up there?
As an international instructor, should I openly talk about my accent?
How to open locks without disable device?
How to keep bees out of canned beverages?
Do I need to protect SFP ports and optics from dust/contaminants? If so, how?
Error: Syntax error. Missing ')' for CASE Statement
I preordered a game on my Xbox while on the home screen of my friend's account. Which of us owns the game?
Need of separate security plugins for both root and subfolder sites Wordpress?
Raising a bilingual kid. When should we introduce the majority language?
Suing a Police Officer Instead of the Police Department
Mistake in years of experience in resume?
Could moose/elk survive in the Amazon forest?
How to translate "red flag" into Spanish?
How long after the last departure shall the airport stay open for an emergency return?
std::is_constructible on incomplete types
Does Mathematica have an implementation of the Poisson Binomial Distribution?
Why did C use the -> operator instead of reusing the . operator?
When, if ever, are dried herbs preferable to fresh herbs?
Announcing the arrival of Valued Associate #679: Cesar Manara
Unicorn Meta Zoo #1: Why another podcast?When to use dried herbs instead of fresh herbsHow much dried herb to use when substituting for fresh herbs?What ingredients (available in specific regions) can I substitute for parsley?Adding fresh herbs in no-knead BreadWhat are the herbs that “dry” the best?How do I measure frozen herbs, like dried or fresh?Is there a measurable difference between fresh and dried minced garlic?How much dried herb to use when substituting for fresh herbs?Substituting Dried Shiitake Mushrooms for FreshHow much dried lemon zest to substitute for “zest of one lemon”?Herbs in Dressing - Fresh vs DriedWhen to use dried herbs instead of fresh herbs
.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty,.everyoneloves__bot-mid-leaderboard:empty margin-bottom:0;
Sometimes I see a recipe call for dried herbs. If I have access to fresh herbs, should I go for fresh herbs instead? Is there any benefit in using dried herbs with some recipes?
substitutions herbs
add a comment |
Sometimes I see a recipe call for dried herbs. If I have access to fresh herbs, should I go for fresh herbs instead? Is there any benefit in using dried herbs with some recipes?
substitutions herbs
add a comment |
Sometimes I see a recipe call for dried herbs. If I have access to fresh herbs, should I go for fresh herbs instead? Is there any benefit in using dried herbs with some recipes?
substitutions herbs
Sometimes I see a recipe call for dried herbs. If I have access to fresh herbs, should I go for fresh herbs instead? Is there any benefit in using dried herbs with some recipes?
substitutions herbs
substitutions herbs
edited 28 mins ago
Glorfindel
2461415
2461415
asked Jul 9 '10 at 20:11
user73
add a comment |
add a comment |
6 Answers
6
active
oldest
votes
Dry rubs are one case that I can think of where dry is specifically necessary, so you can grind them up properly.
The main advantage to dry herbs is that they're available year round. When you're dealing with winter dishes, dry herbs would've been the norm to have used at that time.
If you are going to substitute, you'll need to add more (typically about 3x as much, as the dry is usually more concentrated), and you'll want to add it late in the cooking process, while dry herbs are usually added early.
One exception to the rule is bay leaves -- you'll still need to add them early, and you'll want to reduce the number.
add a comment |
Certain herbs are very mild when fresh and do not develop their full smell and flavour until dried; e.g. bayleaf, oregano.
Fresh herbs generally have short storage times. When substituting you typically need to add much more of the herb, as drying shrinks it concentrating the flavour.
1
I disagree about oregano... fresh oregano is much more flavorful than dried one.
– Vinko Vrsalovic
Jul 9 '10 at 21:47
3
@Vinko: I think it's a palate thing. I agree with you, but I also can't really taste dry oregano. I mean, I taste it, but it's more like "dry herby green stuff", and I can't tell the difference between oregano and marjoram.
– hobodave
Jul 13 '10 at 20:55
@hobodave Yes indeed. I can't stand dry oregano, but like fresh a lot; marjoram tastes much more delicate to me. As far as rosemary goes... again, dried is a no-no in my cooking. I may as well put fish bones in the food! I do try to grind up my herbs in my hand, but dried rosemary is pretty hard to get like that due to its shape and rigidity. I also find that dried rosemary is paltry compared to the utter strength of the fresh. Thyme to a lesser but similar extent. I'm sure many disagree... which is why I agree that it's a "palate thing". To be sure, it's also a source thing, confounding...
– NOTjust -- user4304
Mar 4 '18 at 8:41
add a comment |
I tend to go fresh whenever possible.
Some useful tips:
- When using dried, crush them first. I typically smash them with my thumb a few times into the palm of my other hand. This helps release the essential oils in the dried herbs.
- When using fresh in place of dried use slightly more. I'm not an herb-measurer, I eyeball, but I always use roughly 25% more. The fresh herbs tend to have a fresher, yet milder flavor. They also give up their essential oils much easier than dried, so the oils can evaporate and cook away quicker.
- When using fresh in place of dried, add later in the cooking process if possible. This depends a lot on which herbs in particular. The reason behind this is similar to the previous tip, fresh herbs are tenderer and can do a flavor dump very early in the process.
add a comment |
There is no one rule that holds all when it comes to dry/fresh herbs. There is so much variation between herbs in how they respond to the drying process. Basil, for instance, loses most of it intense flavor in the drying process. As pointed out to some others most kinds of oregano have a very different flavour when dried. Rosemary on the other hand maintains its flavour very well when dried. My advice is to make the decision on a herb by herb basis.
The above refers to regular drying. Note that freeze drying often maintains flavours of the fresh herb more. It’s however not common to find freeze dried herbs in regular shops.
add a comment |
Heating herbs can discolor them - if you've seen someone put fresh basil on a pizza before baking it, you can observe what happens. Same goes for sauces like tomato sauce that simmer for hours. If you want the flavor to infuse into the dish you will need to use dried. In addition, fresh herb flavor is more delicate. If you need to supercharge a dish but don't want to change the color, use dried herbs.
add a comment |
Dry rubs are a great use for dried herbs, but fresh can be pureed to a paste and used under the skin, so they can be useful for outer seasoning, too.
Choosing one or the other can depend on how long a dish is cooking. Dried herbs take a while to impart flavor so they're mostly useful for longer cooking dishes. Also, getting a piece of dried herb that hasn't had time to hydrate & soften can be really offputting to eat! Often, however, I use both- dried or sturdier herbs at the beginning & fresher/more tender herbs at the end when the dish is pulled off the heat. That way you get layers of flavor, not just top notes.
1
The opposite is also true. Fresh herbs will lose their flavour very quickly in a cook. I tend to use dry herbs for cooking and fresh herbs for garnishing or salads.
– Behacad
Mar 4 '18 at 0:06
I agree with your comment, especially that fresh herbs often show their best side when they're away from the heat. But, it's not the opposite of what I said it's basically the same thing, just a bit more direct. :) In any event, it seems like we agree which is good to hear.
– Eileen
Mar 5 '18 at 1:54
My comment was indeed supportive :)
– Behacad
Mar 5 '18 at 2:40
add a comment |
Your Answer
StackExchange.ready(function()
var channelOptions =
tags: "".split(" "),
id: "49"
;
initTagRenderer("".split(" "), "".split(" "), channelOptions);
StackExchange.using("externalEditor", function()
// Have to fire editor after snippets, if snippets enabled
if (StackExchange.settings.snippets.snippetsEnabled)
StackExchange.using("snippets", function()
createEditor();
);
else
createEditor();
);
function createEditor()
StackExchange.prepareEditor(
heartbeatType: 'answer',
autoActivateHeartbeat: false,
convertImagesToLinks: false,
noModals: true,
showLowRepImageUploadWarning: true,
reputationToPostImages: null,
bindNavPrevention: true,
postfix: "",
imageUploader:
brandingHtml: "Powered by u003ca class="icon-imgur-white" href="https://imgur.com/"u003eu003c/au003e",
contentPolicyHtml: "User contributions licensed under u003ca href="https://creativecommons.org/licenses/by-sa/3.0/"u003ecc by-sa 3.0 with attribution requiredu003c/au003e u003ca href="https://stackoverflow.com/legal/content-policy"u003e(content policy)u003c/au003e",
allowUrls: true
,
noCode: true, onDemand: true,
discardSelector: ".discard-answer"
,immediatelyShowMarkdownHelp:true
);
);
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f164%2fwhen-if-ever-are-dried-herbs-preferable-to-fresh-herbs%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
6 Answers
6
active
oldest
votes
6 Answers
6
active
oldest
votes
active
oldest
votes
active
oldest
votes
Dry rubs are one case that I can think of where dry is specifically necessary, so you can grind them up properly.
The main advantage to dry herbs is that they're available year round. When you're dealing with winter dishes, dry herbs would've been the norm to have used at that time.
If you are going to substitute, you'll need to add more (typically about 3x as much, as the dry is usually more concentrated), and you'll want to add it late in the cooking process, while dry herbs are usually added early.
One exception to the rule is bay leaves -- you'll still need to add them early, and you'll want to reduce the number.
add a comment |
Dry rubs are one case that I can think of where dry is specifically necessary, so you can grind them up properly.
The main advantage to dry herbs is that they're available year round. When you're dealing with winter dishes, dry herbs would've been the norm to have used at that time.
If you are going to substitute, you'll need to add more (typically about 3x as much, as the dry is usually more concentrated), and you'll want to add it late in the cooking process, while dry herbs are usually added early.
One exception to the rule is bay leaves -- you'll still need to add them early, and you'll want to reduce the number.
add a comment |
Dry rubs are one case that I can think of where dry is specifically necessary, so you can grind them up properly.
The main advantage to dry herbs is that they're available year round. When you're dealing with winter dishes, dry herbs would've been the norm to have used at that time.
If you are going to substitute, you'll need to add more (typically about 3x as much, as the dry is usually more concentrated), and you'll want to add it late in the cooking process, while dry herbs are usually added early.
One exception to the rule is bay leaves -- you'll still need to add them early, and you'll want to reduce the number.
Dry rubs are one case that I can think of where dry is specifically necessary, so you can grind them up properly.
The main advantage to dry herbs is that they're available year round. When you're dealing with winter dishes, dry herbs would've been the norm to have used at that time.
If you are going to substitute, you'll need to add more (typically about 3x as much, as the dry is usually more concentrated), and you'll want to add it late in the cooking process, while dry herbs are usually added early.
One exception to the rule is bay leaves -- you'll still need to add them early, and you'll want to reduce the number.
answered Jul 9 '10 at 20:18
JoeJoe
61.7k11106315
61.7k11106315
add a comment |
add a comment |
Certain herbs are very mild when fresh and do not develop their full smell and flavour until dried; e.g. bayleaf, oregano.
Fresh herbs generally have short storage times. When substituting you typically need to add much more of the herb, as drying shrinks it concentrating the flavour.
1
I disagree about oregano... fresh oregano is much more flavorful than dried one.
– Vinko Vrsalovic
Jul 9 '10 at 21:47
3
@Vinko: I think it's a palate thing. I agree with you, but I also can't really taste dry oregano. I mean, I taste it, but it's more like "dry herby green stuff", and I can't tell the difference between oregano and marjoram.
– hobodave
Jul 13 '10 at 20:55
@hobodave Yes indeed. I can't stand dry oregano, but like fresh a lot; marjoram tastes much more delicate to me. As far as rosemary goes... again, dried is a no-no in my cooking. I may as well put fish bones in the food! I do try to grind up my herbs in my hand, but dried rosemary is pretty hard to get like that due to its shape and rigidity. I also find that dried rosemary is paltry compared to the utter strength of the fresh. Thyme to a lesser but similar extent. I'm sure many disagree... which is why I agree that it's a "palate thing". To be sure, it's also a source thing, confounding...
– NOTjust -- user4304
Mar 4 '18 at 8:41
add a comment |
Certain herbs are very mild when fresh and do not develop their full smell and flavour until dried; e.g. bayleaf, oregano.
Fresh herbs generally have short storage times. When substituting you typically need to add much more of the herb, as drying shrinks it concentrating the flavour.
1
I disagree about oregano... fresh oregano is much more flavorful than dried one.
– Vinko Vrsalovic
Jul 9 '10 at 21:47
3
@Vinko: I think it's a palate thing. I agree with you, but I also can't really taste dry oregano. I mean, I taste it, but it's more like "dry herby green stuff", and I can't tell the difference between oregano and marjoram.
– hobodave
Jul 13 '10 at 20:55
@hobodave Yes indeed. I can't stand dry oregano, but like fresh a lot; marjoram tastes much more delicate to me. As far as rosemary goes... again, dried is a no-no in my cooking. I may as well put fish bones in the food! I do try to grind up my herbs in my hand, but dried rosemary is pretty hard to get like that due to its shape and rigidity. I also find that dried rosemary is paltry compared to the utter strength of the fresh. Thyme to a lesser but similar extent. I'm sure many disagree... which is why I agree that it's a "palate thing". To be sure, it's also a source thing, confounding...
– NOTjust -- user4304
Mar 4 '18 at 8:41
add a comment |
Certain herbs are very mild when fresh and do not develop their full smell and flavour until dried; e.g. bayleaf, oregano.
Fresh herbs generally have short storage times. When substituting you typically need to add much more of the herb, as drying shrinks it concentrating the flavour.
Certain herbs are very mild when fresh and do not develop their full smell and flavour until dried; e.g. bayleaf, oregano.
Fresh herbs generally have short storage times. When substituting you typically need to add much more of the herb, as drying shrinks it concentrating the flavour.
answered Jul 9 '10 at 20:17
moonshadowmoonshadow
1,2431115
1,2431115
1
I disagree about oregano... fresh oregano is much more flavorful than dried one.
– Vinko Vrsalovic
Jul 9 '10 at 21:47
3
@Vinko: I think it's a palate thing. I agree with you, but I also can't really taste dry oregano. I mean, I taste it, but it's more like "dry herby green stuff", and I can't tell the difference between oregano and marjoram.
– hobodave
Jul 13 '10 at 20:55
@hobodave Yes indeed. I can't stand dry oregano, but like fresh a lot; marjoram tastes much more delicate to me. As far as rosemary goes... again, dried is a no-no in my cooking. I may as well put fish bones in the food! I do try to grind up my herbs in my hand, but dried rosemary is pretty hard to get like that due to its shape and rigidity. I also find that dried rosemary is paltry compared to the utter strength of the fresh. Thyme to a lesser but similar extent. I'm sure many disagree... which is why I agree that it's a "palate thing". To be sure, it's also a source thing, confounding...
– NOTjust -- user4304
Mar 4 '18 at 8:41
add a comment |
1
I disagree about oregano... fresh oregano is much more flavorful than dried one.
– Vinko Vrsalovic
Jul 9 '10 at 21:47
3
@Vinko: I think it's a palate thing. I agree with you, but I also can't really taste dry oregano. I mean, I taste it, but it's more like "dry herby green stuff", and I can't tell the difference between oregano and marjoram.
– hobodave
Jul 13 '10 at 20:55
@hobodave Yes indeed. I can't stand dry oregano, but like fresh a lot; marjoram tastes much more delicate to me. As far as rosemary goes... again, dried is a no-no in my cooking. I may as well put fish bones in the food! I do try to grind up my herbs in my hand, but dried rosemary is pretty hard to get like that due to its shape and rigidity. I also find that dried rosemary is paltry compared to the utter strength of the fresh. Thyme to a lesser but similar extent. I'm sure many disagree... which is why I agree that it's a "palate thing". To be sure, it's also a source thing, confounding...
– NOTjust -- user4304
Mar 4 '18 at 8:41
1
1
I disagree about oregano... fresh oregano is much more flavorful than dried one.
– Vinko Vrsalovic
Jul 9 '10 at 21:47
I disagree about oregano... fresh oregano is much more flavorful than dried one.
– Vinko Vrsalovic
Jul 9 '10 at 21:47
3
3
@Vinko: I think it's a palate thing. I agree with you, but I also can't really taste dry oregano. I mean, I taste it, but it's more like "dry herby green stuff", and I can't tell the difference between oregano and marjoram.
– hobodave
Jul 13 '10 at 20:55
@Vinko: I think it's a palate thing. I agree with you, but I also can't really taste dry oregano. I mean, I taste it, but it's more like "dry herby green stuff", and I can't tell the difference between oregano and marjoram.
– hobodave
Jul 13 '10 at 20:55
@hobodave Yes indeed. I can't stand dry oregano, but like fresh a lot; marjoram tastes much more delicate to me. As far as rosemary goes... again, dried is a no-no in my cooking. I may as well put fish bones in the food! I do try to grind up my herbs in my hand, but dried rosemary is pretty hard to get like that due to its shape and rigidity. I also find that dried rosemary is paltry compared to the utter strength of the fresh. Thyme to a lesser but similar extent. I'm sure many disagree... which is why I agree that it's a "palate thing". To be sure, it's also a source thing, confounding...
– NOTjust -- user4304
Mar 4 '18 at 8:41
@hobodave Yes indeed. I can't stand dry oregano, but like fresh a lot; marjoram tastes much more delicate to me. As far as rosemary goes... again, dried is a no-no in my cooking. I may as well put fish bones in the food! I do try to grind up my herbs in my hand, but dried rosemary is pretty hard to get like that due to its shape and rigidity. I also find that dried rosemary is paltry compared to the utter strength of the fresh. Thyme to a lesser but similar extent. I'm sure many disagree... which is why I agree that it's a "palate thing". To be sure, it's also a source thing, confounding...
– NOTjust -- user4304
Mar 4 '18 at 8:41
add a comment |
I tend to go fresh whenever possible.
Some useful tips:
- When using dried, crush them first. I typically smash them with my thumb a few times into the palm of my other hand. This helps release the essential oils in the dried herbs.
- When using fresh in place of dried use slightly more. I'm not an herb-measurer, I eyeball, but I always use roughly 25% more. The fresh herbs tend to have a fresher, yet milder flavor. They also give up their essential oils much easier than dried, so the oils can evaporate and cook away quicker.
- When using fresh in place of dried, add later in the cooking process if possible. This depends a lot on which herbs in particular. The reason behind this is similar to the previous tip, fresh herbs are tenderer and can do a flavor dump very early in the process.
add a comment |
I tend to go fresh whenever possible.
Some useful tips:
- When using dried, crush them first. I typically smash them with my thumb a few times into the palm of my other hand. This helps release the essential oils in the dried herbs.
- When using fresh in place of dried use slightly more. I'm not an herb-measurer, I eyeball, but I always use roughly 25% more. The fresh herbs tend to have a fresher, yet milder flavor. They also give up their essential oils much easier than dried, so the oils can evaporate and cook away quicker.
- When using fresh in place of dried, add later in the cooking process if possible. This depends a lot on which herbs in particular. The reason behind this is similar to the previous tip, fresh herbs are tenderer and can do a flavor dump very early in the process.
add a comment |
I tend to go fresh whenever possible.
Some useful tips:
- When using dried, crush them first. I typically smash them with my thumb a few times into the palm of my other hand. This helps release the essential oils in the dried herbs.
- When using fresh in place of dried use slightly more. I'm not an herb-measurer, I eyeball, but I always use roughly 25% more. The fresh herbs tend to have a fresher, yet milder flavor. They also give up their essential oils much easier than dried, so the oils can evaporate and cook away quicker.
- When using fresh in place of dried, add later in the cooking process if possible. This depends a lot on which herbs in particular. The reason behind this is similar to the previous tip, fresh herbs are tenderer and can do a flavor dump very early in the process.
I tend to go fresh whenever possible.
Some useful tips:
- When using dried, crush them first. I typically smash them with my thumb a few times into the palm of my other hand. This helps release the essential oils in the dried herbs.
- When using fresh in place of dried use slightly more. I'm not an herb-measurer, I eyeball, but I always use roughly 25% more. The fresh herbs tend to have a fresher, yet milder flavor. They also give up their essential oils much easier than dried, so the oils can evaporate and cook away quicker.
- When using fresh in place of dried, add later in the cooking process if possible. This depends a lot on which herbs in particular. The reason behind this is similar to the previous tip, fresh herbs are tenderer and can do a flavor dump very early in the process.
answered Jul 9 '10 at 20:24
hobodavehobodave
35.9k14129199
35.9k14129199
add a comment |
add a comment |
There is no one rule that holds all when it comes to dry/fresh herbs. There is so much variation between herbs in how they respond to the drying process. Basil, for instance, loses most of it intense flavor in the drying process. As pointed out to some others most kinds of oregano have a very different flavour when dried. Rosemary on the other hand maintains its flavour very well when dried. My advice is to make the decision on a herb by herb basis.
The above refers to regular drying. Note that freeze drying often maintains flavours of the fresh herb more. It’s however not common to find freeze dried herbs in regular shops.
add a comment |
There is no one rule that holds all when it comes to dry/fresh herbs. There is so much variation between herbs in how they respond to the drying process. Basil, for instance, loses most of it intense flavor in the drying process. As pointed out to some others most kinds of oregano have a very different flavour when dried. Rosemary on the other hand maintains its flavour very well when dried. My advice is to make the decision on a herb by herb basis.
The above refers to regular drying. Note that freeze drying often maintains flavours of the fresh herb more. It’s however not common to find freeze dried herbs in regular shops.
add a comment |
There is no one rule that holds all when it comes to dry/fresh herbs. There is so much variation between herbs in how they respond to the drying process. Basil, for instance, loses most of it intense flavor in the drying process. As pointed out to some others most kinds of oregano have a very different flavour when dried. Rosemary on the other hand maintains its flavour very well when dried. My advice is to make the decision on a herb by herb basis.
The above refers to regular drying. Note that freeze drying often maintains flavours of the fresh herb more. It’s however not common to find freeze dried herbs in regular shops.
There is no one rule that holds all when it comes to dry/fresh herbs. There is so much variation between herbs in how they respond to the drying process. Basil, for instance, loses most of it intense flavor in the drying process. As pointed out to some others most kinds of oregano have a very different flavour when dried. Rosemary on the other hand maintains its flavour very well when dried. My advice is to make the decision on a herb by herb basis.
The above refers to regular drying. Note that freeze drying often maintains flavours of the fresh herb more. It’s however not common to find freeze dried herbs in regular shops.
answered Mar 4 '18 at 10:47
adrbartadrbart
313
313
add a comment |
add a comment |
Heating herbs can discolor them - if you've seen someone put fresh basil on a pizza before baking it, you can observe what happens. Same goes for sauces like tomato sauce that simmer for hours. If you want the flavor to infuse into the dish you will need to use dried. In addition, fresh herb flavor is more delicate. If you need to supercharge a dish but don't want to change the color, use dried herbs.
add a comment |
Heating herbs can discolor them - if you've seen someone put fresh basil on a pizza before baking it, you can observe what happens. Same goes for sauces like tomato sauce that simmer for hours. If you want the flavor to infuse into the dish you will need to use dried. In addition, fresh herb flavor is more delicate. If you need to supercharge a dish but don't want to change the color, use dried herbs.
add a comment |
Heating herbs can discolor them - if you've seen someone put fresh basil on a pizza before baking it, you can observe what happens. Same goes for sauces like tomato sauce that simmer for hours. If you want the flavor to infuse into the dish you will need to use dried. In addition, fresh herb flavor is more delicate. If you need to supercharge a dish but don't want to change the color, use dried herbs.
Heating herbs can discolor them - if you've seen someone put fresh basil on a pizza before baking it, you can observe what happens. Same goes for sauces like tomato sauce that simmer for hours. If you want the flavor to infuse into the dish you will need to use dried. In addition, fresh herb flavor is more delicate. If you need to supercharge a dish but don't want to change the color, use dried herbs.
answered Mar 4 '18 at 6:42
bfpowerbfpower
612
612
add a comment |
add a comment |
Dry rubs are a great use for dried herbs, but fresh can be pureed to a paste and used under the skin, so they can be useful for outer seasoning, too.
Choosing one or the other can depend on how long a dish is cooking. Dried herbs take a while to impart flavor so they're mostly useful for longer cooking dishes. Also, getting a piece of dried herb that hasn't had time to hydrate & soften can be really offputting to eat! Often, however, I use both- dried or sturdier herbs at the beginning & fresher/more tender herbs at the end when the dish is pulled off the heat. That way you get layers of flavor, not just top notes.
1
The opposite is also true. Fresh herbs will lose their flavour very quickly in a cook. I tend to use dry herbs for cooking and fresh herbs for garnishing or salads.
– Behacad
Mar 4 '18 at 0:06
I agree with your comment, especially that fresh herbs often show their best side when they're away from the heat. But, it's not the opposite of what I said it's basically the same thing, just a bit more direct. :) In any event, it seems like we agree which is good to hear.
– Eileen
Mar 5 '18 at 1:54
My comment was indeed supportive :)
– Behacad
Mar 5 '18 at 2:40
add a comment |
Dry rubs are a great use for dried herbs, but fresh can be pureed to a paste and used under the skin, so they can be useful for outer seasoning, too.
Choosing one or the other can depend on how long a dish is cooking. Dried herbs take a while to impart flavor so they're mostly useful for longer cooking dishes. Also, getting a piece of dried herb that hasn't had time to hydrate & soften can be really offputting to eat! Often, however, I use both- dried or sturdier herbs at the beginning & fresher/more tender herbs at the end when the dish is pulled off the heat. That way you get layers of flavor, not just top notes.
1
The opposite is also true. Fresh herbs will lose their flavour very quickly in a cook. I tend to use dry herbs for cooking and fresh herbs for garnishing or salads.
– Behacad
Mar 4 '18 at 0:06
I agree with your comment, especially that fresh herbs often show their best side when they're away from the heat. But, it's not the opposite of what I said it's basically the same thing, just a bit more direct. :) In any event, it seems like we agree which is good to hear.
– Eileen
Mar 5 '18 at 1:54
My comment was indeed supportive :)
– Behacad
Mar 5 '18 at 2:40
add a comment |
Dry rubs are a great use for dried herbs, but fresh can be pureed to a paste and used under the skin, so they can be useful for outer seasoning, too.
Choosing one or the other can depend on how long a dish is cooking. Dried herbs take a while to impart flavor so they're mostly useful for longer cooking dishes. Also, getting a piece of dried herb that hasn't had time to hydrate & soften can be really offputting to eat! Often, however, I use both- dried or sturdier herbs at the beginning & fresher/more tender herbs at the end when the dish is pulled off the heat. That way you get layers of flavor, not just top notes.
Dry rubs are a great use for dried herbs, but fresh can be pureed to a paste and used under the skin, so they can be useful for outer seasoning, too.
Choosing one or the other can depend on how long a dish is cooking. Dried herbs take a while to impart flavor so they're mostly useful for longer cooking dishes. Also, getting a piece of dried herb that hasn't had time to hydrate & soften can be really offputting to eat! Often, however, I use both- dried or sturdier herbs at the beginning & fresher/more tender herbs at the end when the dish is pulled off the heat. That way you get layers of flavor, not just top notes.
edited Mar 3 '18 at 21:49
answered Mar 3 '18 at 3:43
EileenEileen
23614
23614
1
The opposite is also true. Fresh herbs will lose their flavour very quickly in a cook. I tend to use dry herbs for cooking and fresh herbs for garnishing or salads.
– Behacad
Mar 4 '18 at 0:06
I agree with your comment, especially that fresh herbs often show their best side when they're away from the heat. But, it's not the opposite of what I said it's basically the same thing, just a bit more direct. :) In any event, it seems like we agree which is good to hear.
– Eileen
Mar 5 '18 at 1:54
My comment was indeed supportive :)
– Behacad
Mar 5 '18 at 2:40
add a comment |
1
The opposite is also true. Fresh herbs will lose their flavour very quickly in a cook. I tend to use dry herbs for cooking and fresh herbs for garnishing or salads.
– Behacad
Mar 4 '18 at 0:06
I agree with your comment, especially that fresh herbs often show their best side when they're away from the heat. But, it's not the opposite of what I said it's basically the same thing, just a bit more direct. :) In any event, it seems like we agree which is good to hear.
– Eileen
Mar 5 '18 at 1:54
My comment was indeed supportive :)
– Behacad
Mar 5 '18 at 2:40
1
1
The opposite is also true. Fresh herbs will lose their flavour very quickly in a cook. I tend to use dry herbs for cooking and fresh herbs for garnishing or salads.
– Behacad
Mar 4 '18 at 0:06
The opposite is also true. Fresh herbs will lose their flavour very quickly in a cook. I tend to use dry herbs for cooking and fresh herbs for garnishing or salads.
– Behacad
Mar 4 '18 at 0:06
I agree with your comment, especially that fresh herbs often show their best side when they're away from the heat. But, it's not the opposite of what I said it's basically the same thing, just a bit more direct. :) In any event, it seems like we agree which is good to hear.
– Eileen
Mar 5 '18 at 1:54
I agree with your comment, especially that fresh herbs often show their best side when they're away from the heat. But, it's not the opposite of what I said it's basically the same thing, just a bit more direct. :) In any event, it seems like we agree which is good to hear.
– Eileen
Mar 5 '18 at 1:54
My comment was indeed supportive :)
– Behacad
Mar 5 '18 at 2:40
My comment was indeed supportive :)
– Behacad
Mar 5 '18 at 2:40
add a comment |
Thanks for contributing an answer to Seasoned Advice!
- Please be sure to answer the question. Provide details and share your research!
But avoid …
- Asking for help, clarification, or responding to other answers.
- Making statements based on opinion; back them up with references or personal experience.
To learn more, see our tips on writing great answers.
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f164%2fwhen-if-ever-are-dried-herbs-preferable-to-fresh-herbs%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown