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Fresh or dried? Since fresh green herbs such as thyme, parsley and basil are for sale everywhere, jars of dried green herbs are gathering dust in the spice drawer. But are fresh herbs always better than dried ones?
The most important questions plus answers at a glance:
Can you replace fresh herbs with dried ones?
Yes! You can replace fresh herbs with dried herbs in most cases. But we should add a caveat: fresh herbs generally have a more intense flavor and aroma than their dried brothers. So you also want to take this into account in recipes.
How much dried herbs should you use instead of fresh ones?
A good rule of thumb is to use about 1/3 to 1/2 the amount of dried herbs compared to the fresh variety. So, for example, if a recipe calls for 3 tablespoons of fresh basil, you can use about 1 to 1.5 tablespoons of dried basil.
When do you use fresh herbs?
In salads, salsas and as a topping for dishes, fresh herbs are actually unbeatable. They give a fresh touch and distinct taste to your dishes. Some green herbs lose almost all of their flavor when dried.
Tarragon, parsley and chives add little to a dish when dried. So use it as fresh as possible. Only add fresh herbs to hot dishes at the very end. They lose a lot of flavor during cooking.
When can you use the dried variant?
Some harder herbs, such as oregano, thyme, rosemary, marjoram, mint and bay leaf, can be used dried very well. They can even give a more intense flavor after drying. To release that taste, you have to let them cook or bake for a while.
How long can you store these?
After about a year, all dried herbs lose most of their flavor. Therefore, use them often or replace them in time.
Also read: these are the 20 spices that every home cook needs
Replace this article dried or fresh herbs? These Are The Rules Of Thumb appeared first on delicious.magazine.
