When to Use Fresh or Dried Herbs for Maximum Flavour

Herbs are some of the most versatile ingredients for use in the kitchen. They offer flavour enhancement to even the most mundane dishes. Although herbs in their fresh form are sometimes interchangeable with the dried variety, it should be noted that dried herbs have a more powerful and sometimes different taste than the same herb in its fresh state.

Take coriander, for example. Fresh coriander, also called cilantro, is a necessary ingredient in salsa and chutney. Dried coriander seeds are used in making curries. You have the same herb, but it has a decidedly different flavour dried than it does when fresh. Knowing which version to use when can be a little confusing, so we put together a few tips to help you maximize the flavour of whatever you're cooking with herbs.  

Fresh herbs

Few ingredients have the delightful flavour of fresh herbs. Parsley, rosemary, basil, and chives are some of the most common herbs used in cooking. Fresh herbs wilt quickly, so you should only buy them when you will be using them within the next day or so. Placing them in a vase of water the minute you get them home will expand their life by a few days. This also makes an attractive centrepiece for the table.

Use fresh parsley, chives, and mint in salads or as a garnish. Only fresh parsley and mint will do for making tabbouleh salad. Fresh chives are a key ingredient in many salad dressings. A sprig of fresh mint is a delicious addition to a cold drink.

Fresh basil is the main ingredient in pesto. Sure, you can use dried basil in a pinch, but the flavour will be a lot different. When the fresh taste of the herb you are using is paramount to your dish tasting the way it is supposed to, substituting it in dried form may not be a good idea.  

Dried herbs

Having dried herbs on hand is a very convenient practice. When fresh herbs are out of season, the dried form can save a recipe. The shelf life of a dried herb varies depending on the state it was in when dried. If allowed to dry in whole leaf form, the herb can last one to three years. When crushed or powdered, it may only last six months. A good way to determine if a dried herb is still good for use is to smell it. Dried herbs often have a potent smell. If you smell nothing, the herb is probably past its prime.

Dried herbs are suitable for cooked foods and can be used to flavour meats. Dried rosemary is a wonderful addition to roast chicken or turkey. Dried oregano introduces zing to dishes made with tomatoes. Dried bay leaves add a special flavour to soups and stews.

Herbal tea

Valued for their medicinal properties, herbs are often used to make herbal teas and tinctures. In this case, fresh herbs are perfect when the tea is made from only one herb, like rosemary. A tea brewed with fresh rosemary is both tasty and calming. For herbal tea blends, a combination of dried herbs works best because you will need less of each herb used, plus the shelf-life of the mixture will be a lot longer.  

How much to use

It's important to remember that you will use different amounts of herbs in your recipes depending on if they are fresh or dried. The ratio is roughly three to one, fresh to dried, for most recipes. So if your recipe calls for 10 grams of dried dill, you should use 30 grams of fresh to get the same effect. The dried herb is basically three times more concentrated. 

QualityFood.ae has a wide selection of fresh and dried herbs available to enhance all of your cooking. Contact us today for more information or to place a grocery order.