Fresh herbs or dried herbs: which is better?

Fresh herbs are one of the best ways to spice up a dish. Sometimes there’s no substitute, like fresh basil leaves with sliced ​​tomatoes and fresh mozzarella for a Caprese salad or chopped fresh cilantro mixed with guacamole and fresh tomato sauce. Of course, you can’t prepare Lebanese tabbouleh without fresh parsley.

Although this does not mean that dried herbs come second. Sometimes it’s a better option, it just depends on what you’re doing.

“My rule of thumb is to use fresh herbs for fresh, uncooked dishes such as lettuce salads with fresh basil, coleslaw with fresh cilantro or fruit salads with mint, and to use dried herbs in longer cooking applications, such as soups, stews or braising,” says the registrar. “Silent fire.” Nutritionist and cookbook author Amy Myrdal Miller is the founder of Farmer’s Daughter Consulting in Carmichael, California.

“In some cases, either fresh or dried will work as in tomato sauce for pizza or pasta, but I tend to use both,” she says. “I’ll use dried oregano in tomato sauce for pizza, and then I’ll top it with fresh oregano or basil leaves.”

Fresh herbs are the basis of herbed sauces such as pesto, chimichurri, salsa verde, and salsa verde. These delicious green sauces with basil, cilantro or mint wouldn’t be the same with dried herbs.

Fresh herbs are also a key ingredient in TikTok’s latest trend: compound butter, which has racked up more than 120 million views on the platform. Popular versions of this flavored butter feature chopped fresh parsley, rosemary, thyme, and other fresh herbs mixed with garlic. Homemade compound butter is used to garnish grilled steaks, seafood, and vegetables.

Liz Weiss, a Boston-based registered dietitian and cookbook author, says fresh herbs are an important part of some of the dishes she makes frequently: spring rolls with fresh basil and cilantro or mint, pureed green pea soup with fresh mint and butternut squash ravioli. Garnished with fresh brown butter sauce.

Think of fresh basil, mint, cilantro, dill, parsley and other tender herbs as green leafy vegetables, Weiss says.

“Fresh, leafy herbs are rich in flavor, deep in color, and packed with good nutrition,” she says. “I like to add fresh, leafy herbs to summer salads for extra flavor. Although you can certainly add dried herbs like dried basil, oregano, or Italian seasoning to a homemade vinaigrette, you won’t get the same flavor as you would with fresh.”

Weiss recommends the watermelon salad, which she makes with watermelon, crumbled feta, cured black olives, and fresh mint leaves.

Fresh herbs can also be used to garnish slow-cooked items just before serving. For example, try putting fresh chopped cilantro on a chili pepper or a sprinkle of chopped fresh parsley on a French beef stew, says Myrdal Miller.

With all the glory of fresh herbs, don’t ignore the value of the jars of dried herbs in your cupboard or spice rack.

Dried herbs are more likely to hold up in a pot of simmering marinara sauce or a slow-cooked soup, says Carolyn O’Neill, an Atlanta-based registered dietitian and cookbook author who is a big fan of dried herbs. Drying emphasizes the essential oils and specific flavors in the herbs, so a little goes a long way to spice up a dish, she says.

“One of my favorites is the herb blend of Provence which is usually a blend of typical French dried herbs like marjoram, rosemary, savory, thyme, fennel seeds, and lavender buds,” says O’Neill. “This elegant blend of herbs is essential to the Mediterranean pantry and can elevate everything from grilled meats to steamed vegetables.”

Look for herbes de Provence in a ceramic jar, which is the typical packaging in France to preserve the freshness of dried herbs.

“When using dried herbs, I add them early in the cooking process so their flavor has a chance to develop,” says Weiss. “I find that woody herbs—thyme, rosemary, and oregano—retain their flavor best when dried.”

Dried herbs are also ideal for making a dry rub for seasoning beef, pork, lamb and chicken, including a whole roast chicken, leg of lamb or roast beef. Common dry rub ingredients include dried rosemary, thyme, oregano, and marjoram along with kosher salt, black pepper, garlic powder, and paprika.

An advantage of dried herbs is that they will last longer than fresh herbs, which can spoil easily if care is not taken when storing them.

“I recommend using fresh herbs within two days of purchase when possible,” says Rosanne Rust, registered dietitian and author of Zero Waste Cooking for Dummies.

Rust says not to wash herbs until you’re ready to use them. She recommends wrapping fresh herbs in a damp paper towel, placing them in their original packaging or other airtight container, and storing them in a high-humidity drawer of the refrigerator.

When shopping for fresh herbs, Rost suggests buying only what you need, or planning two different recipes that use the same fresh herb so nothing is wasted.

“Pesto is great in pasta, cooked vegetables, pasta salads, fish, chicken or pork,” she says.

“Remaining fresh mint can be chopped and added to a dessert such as a simple bowl of vanilla ice cream or added to your morning smoothie. Blend any remaining herbs, add ground meat to salad dressing, scrambled eggs or omelettes, and cooked vegetables.

If you can’t use fresh herbs within a few days, Rust recommends freezing or drying them.

To freeze herbs you plan to use within a week, Rust says, simply place the whole stems in the freezer in an airtight freezer bag. When ready to use, rinse and chop. To freeze longer, remove the leaves from the stems. Place the leaves in a mesh strainer, rinse them, then place them in boiling water for a few seconds. Transfer to ice water, pat dry on paper towels, then freeze in small freezer bags.

Roast also recommends freezing herbs in olive oil for future recipes. Wash and dry the fresh herbs, then chop them and put them in ice cube trays. Add a tablespoon or two of olive oil and freeze for up to 2 months. Remove the cubes and use them to sauté vegetables or add them to soup, she says.

To dry fresh herbs, simply place the leaves on a baking sheet in a low-temperature, 180-degree oven for 45 to 60 minutes, she says. Or you can place the herb leaves on a paper towel and place it in the microwave for 15 to 20 seconds on high heat. Check, then add another 15 seconds if necessary. It should remain green but dry. Store dry herbs in a small, airtight container.

Although dried herbs have a longer shelf life, they don’t last forever, and you should store them properly.

“Do not store them in direct sunlight or near the heat of a kitchen oven or stove or they will quickly lose their potency,” O’Neill says.

You also need to pay attention to how long you keep the dried herbs in the pantry. While the herbs are preserved through the drying process, the flavors diminish over time, she says.

McCormick & Company says dried herbs will last one to three years if stored in airtight containers. The spice and herb maker cautions against sprinkling dried herbs directly from the bottle over the steamer. Steam will accelerate the loss of flavor and aroma, and cause the contents to clump. The company also says to make sure your measuring spoon is completely dry when you dip it into the bottle. Moisture will also cause loss of flavor and clumping.

Dried herbs are concentrated forms of fresh herbs, so you’ll need less when using dried varieties. As a rule of thumb, use about one-third the amount dried versus fresh, says Chicago-based registered dietitian and chef Ryan Sarazin, the author of “The Complete Recipe Writing Guide.” This means that one teaspoon of dried herbs is equivalent to one tablespoon of fresh herbs.

“Be flexible when cooking. You can always make substitutions work,” she says. “Just use what you have (or can easily buy) — whether fresh or dried. an experience!”

Myrdal Miller says she tends to use more than one-third dried herbs because they lose their potency the longer they sit.

“I’ll often use half as much dried if I’m using it instead of fresh in a recipe, but I also taste a lot when I’m cooking to see if I’ve developed the flavor profile I’m after,” she says.

One of the best ways to maximize your use of herbs when cooking is to grow your own fresh herbs by growing them in your backyard or in pots on your windowsill. Herbs are very easy to grow and are a quick way to add fresh flavor to meals.

Some of the best no-fuss picks include basil, mint, chives, oregano, parsley, rosemary, and thyme. If you’re not ready to commit, start by purchasing an entire basil plant rather than a small sprig, Rust recommends. “Cut the plant back regularly and you’ll get new growth,” she says.

Whether fresh or dried, herbs are powerful ingredients in your kitchen that can elevate any dish.