FRESH HERBS VS. DRIED HERBS

Today’s post is all about Fresh Herbs vs. Dried Herbs.  I have had a few questions about using fresh herbs vs. dried herbs, so I thought I would take this chance to talk a little about both kinds of herbs.  Herbs come from the leaves of plants. They have been used for centuries in both cooking and as medicines. When it comes to cooking, the topic of whether herbs are the most flavorful when they are fresh or dry, is largely a matter of taste, personal preference and surely debated in countless kitchens across the world.  Taste however, can be affected by both storage and cooking techniques.

There are so many herbs and so many recipes to choose from, while using recipes that include herbs, try substituting Fresh Herbs instead of dry it is a good way to get started, the excitement comes when the unique flavor of each herb is understood and can be used to create your own special cuisine. As you begin to master the fine art of using fresh herbs, you will astound your family and guests with your incredible culinary talents. If you are not using fresh herbs, you’re missing out on some of the most delightful culinary experiences of a lifetime!  Here are some tips to guide you.

Fresh Herbs

When you buy fresh herbs, treat them much as you would fresh flowers. First, snip off the bottom of the stems then throw away the damaged leaves. Stems that are soft can be eaten along with the rest of the herb. Put the herbs, stems down, in a tall glass of water, leaving the top part of the herb exposed. Cover the top with plastic and place the glass in the refrigerator. Change the water every other day or so. When you are ready to use the herbs, rinse them again, pat dry, then chop them or use cooking scissors to cut the herbs until they are very fine.

If you grow your own herbs, you can preserve them for months in the freezer. Wash and dry them first, then place them in freezer bags. I personally like to chop them mix them with a little olive oil and freeze them in ice cube trays.  When the herb is frozen I put them into freezer bags, and label them.  Be sure to mark the date on the label, so you will know how long they have been frozen, this way when I want to add them to a dish, I just pop in a cube.  Herbs that freeze well include tarragon, basil, dill, chives and parsley. Parsley, perhaps the most commonly used of all herbs, in addition to serving as a garnish, is a good source of vitamins A and C. When cooking with fresh herbs save half of your herb and put it your dish at the very end when you are finished cooking.  The flavor of the fresh herb will come through and give your dish a bright flavor, and add that special touch to whatever you are cooking.

Fresh herbs are expensive. What if you buy a bunch of thyme but your recipe only calls for a tablespoon?  Don't let the remainder go to waste. Use a few sprigs as a garnish to the finished recipe.  Tie some sprigs together and use them as a basting brush or toss them into a soup.  Drop the extra herbs into a mild oil or vinegar to make infusions for later cooking.

I enjoy growing some of my own herbs, but I can’t grow everything I like to cook with, so I stick to a few of the basics such as basil and parsley.  I grow them in pots on my patio, and snip off what I need at the time.  This way I always make sure I have exactly what I need on hand.

Dry Herbs

Though many people store dry herbs above their stove, it is not recommended since the constant heat source and exposure to light can cause them to lose flavor. A dark, cool and dry place is best.

To dry herbs, your microwave is a great time saver. Begin by washing them, then patting dry and placing the leaves between paper towels, heat on your lowest microwave setting for around three minutes. Herbs that are great for drying include bay leaves, marjoram and oregano.

To release the flavor of dried herbs, crumble them between your fingers or use a grinder. To check the freshness of dried herbs, rub them between your fingers, if there is only a little aroma or none at all, it is time to throw out the old and replenish your stock. Most dried herbs have about a shelf life of a year.  I find it best when buying dried herbs to buy the smallest quantity available.

When to use fresh

Certain recipes such as pesto or a salad require fresh herbs as the central component of the dish.  You wouldn't want to use dried basil in the classic Italian salad that layers mozzarella, tomatoes and basil leaves. Other recipes may be enhanced by fresh herbs but you could still get similar results using a dried version. A salad dressing where the dried herbs would become saturated is a good example.

Dried or fresh one is not always better than another. It's a matter of what the herb is intended to accomplish in the dish, your personal taste, etc.  The chart I have listed below should act as a good starting point for those of you who have never used fresh herbs.  Be adventurous try something new tonight, you might surprise yourself with the new flavors and tastes you are unlocking!

Fresh Herb Collection

Arugula

A slightly bitter, aromatic salad green with a peppery mustard note.

Baby Dill

Use to flavor salads, vegetables, potatoes and meats; add at the end of cooking to retain distinctive flavor.

Basil

Pungent flavor with notes of licorice and clove; key herb in Italian dishes.

Opal Basil

Fragrant, purple leaves mark this variety; distinctive Mediterranean color and aroma.

Thai Basil

A sweet basil cultivated to provide a distinctive set of flavors preferred in Asian cuisine.

Bay Leaves

An aromatic herb from the native Mediterranean evergreen bay laurel tree; use to flavor soups and stew, remove before serving.

Chervil

Mild member of the parsley family with curly dark green leaves and an aromatic flavor with a hint of anise; delicate flavor is diminished when boiled.

Chives

Fragrant herb related to onions and leeks; mild onion flavor retained when added toward end of cooking.

Cilantro

Also known as coriander; has a lively, pungent aroma; distinctive flavor lends itself to highly spiced foods. 

Italian Flat Parsley

Peppery and fresh; use as a flavoring and garnish.

Lavender

A relative of mint, this aromatic herb lends its bitter pungency best to salads; can also be used to make herbal tea.

Lemon Grass

One of the most important flavorings in Thai and Vietnamese cooking; citral, an essential oil also found in lemon peel, gives this herb its flavor.

Marjoram

Mild, sweet oregano-like flavor; use to flavor meats, especially lamb and veal.

Mint

Brilliant fragrance and sweet, pungent flavor; use as a drink or dessert garnish, and with lamb and Asian dishes.

Oregano

Related to both marjoram and thyme with a stronger flavor and aroma; terrific in tomato-based dishes.

Rosemary

Silver-green needle-shaped leaves are highly aromatic; flavor hints of both lemon and pine; use in fruit salads, and with fish, eggs and lamb.

Sage

Bitter, with a musty mint flavor; use with beans, pork, and poultry; often used to flavor sausage.

Savory

Reminiscent of a cross between thyme and mint; full flavored and piquant, so use with discretion.

Sorrel

Hardy perennial herb with some degree of acidity and sourness; use in creamed soups and pureed dishes.

Tarragon

Distinctive, anise-like flavor; widely used in classic French cooking to flavor chicken, fish and sauces.

Thyme

Light lemon flavor with a note of mint; adds flavor to vegetables, meats, poultry and fish; basic in French cuisine.

Lemon Thyme

More pronounced lemon flavor than regular thyme.