Okay, so we’ve heard this debate thyme and thyme again: fresh herbs vs. dried herbs – what’s the better option? But the truth of the matter is, there shouldn’t be one true winner because these two are used in completely different ways depending on what you got cooking in your pot. So let’s find out how to use fresh herbs and dried herbs accordingly to make one bomb-ass herbaceous dish!

Common Herbs for Cooking

Now before we get into the proper usage of fresh vs dried herbs, let’s get to know first the common herbs that we see in a lot of dishes. If you’ve just successfully grown your first ever herb garden and have no clue what to do with all the fresh herbs lying around, this table below might just help you out.

Herb

Flavor

Cooking Tip

Best Paired With

Basil

Subtle hints of pepper and mint

Add at the end of cooking to maximize flavor

Tomatoes, garlic, olive oil, oregano, pasta, onions, chicken, eggs, pizza, green leaf salads, bell peppers, zucchini, apricots, berries, figs, peaches, plums

Bay Leaf

Herbal and floral

Mostly available dried, fresh is significantly less pungent than dried. Put in at the beginning, remove before serving.

Slow-cooked sauces, soups and stews, stocks, beans, game, chicken, lentils, potatoes, risotto, shellfish, tomatoes

Chives

Light oniony taste

Use raw, or at the end of cooking

Eggs, potatoes, sauces, stews and soups, salads, mayonnaise, butter, sour cream, vegetables, stir-frys, breads

Cilantro

Bright and citrusy; might have a distinctive “soapy” taste to others

Cilantro root (or Coriander) is usually used at the beginning while Cilantro leaves are used at the end

Spicy dishes, salsas, chiles, curries, salads, soups, chicken, fish, vinaigrette, apples, bananas, mangoes, pears, summer melons

Dill

Combination of celery, fennel and parsley

Fresh has greater flavor than dry. Add at beginning or end of cooking

Fish, beans, hard boiled eggs, beets, soups, sour cream, cream cheese, dressings, yogurt, chicken, potato salad, meats

Mint

Sweet, fresh, slightly astringent

Peppermint has a stronger flavor over spearmint. Could be added at beginning or end of cooking

Lamb, chocolate, pork chops, jellies, sauces, cocktails, berries, figs and dates. oranges and limes, summer melons, cherries, apricots, plums, apples, pears

Oregano

Hint of sweetness with some spiciness

Strong, robust flavor especially if dried. Add at beginning of cooking; if adding in an herb bag, do not strip leaves from stems

Pizza, tomatoes, pastas, eggs, cheeses, eggplant, meats, dressings, oil and butter, pesto

Parsley

Flat parsley has a peppery bite and curly parsley is relatively bland

Flat parsley holds up better in longer cooking, curly looks great as a garnish. Stems have the strongest concentration of flavors and can be added diced finely or in a bouquet garni

Fish, vegetables, salad, rice, soups, stews, meatballs, pesto, sauces, marinades, bananas, coconuts, grapefruits, mangoes, pineapples, summer melons

Rosemary

Pine-like, astringent

Add whole stems at beginning and remove before serving; great for the grill. Leaves can fall off so might want to use in bouquet garni. If chopping then dice very finely as it can be quite tough

Lamb, potatoes, marinades and oils, eggs, fish, poultry, pork, tomatoes, onions, ice cream, oranges, apricots

Sage

Slightly peppery with touch of mint

Robust flavor best with heavy foods. Add at the beginning of cooking

Meats, sausage, cheese and cream based items, sweet and savory breads, stuffings, beans, potatoes, risottos, tomato sauce

Savoury

Peppery flavor, winter savoury is more pungent than summer

Can be added at beginning or end or cooking

Beans, meat, poultry, grilled vegetables, game

Tarragon

Licorice, fennel, sweet

Can easily overpower dishes. Heat releases flavor, cook with at beginning

Chicken, shellfish, eggs, bérnaise sauce, potatoes, vinegar

Thyme

Sweet, mildly pungent

Great paired when cooked with parsley and bay. Can be added at the beginning. If using stems, prepare for stronger flavor but remove before serving.

Broths, soups and stews, flatbreads, meat, poultry, potatoes, stuffings, marinades, cherries, figs, grapes, honeydew melon, peaches, pears

Source: https://www.urbancultivator.net/cooking-with-fresh-herbs/

 

How to Use Fresh Herbs

cooking with fresh herbs

Most chefs would always recommend you to use fresh herbs as they offer a pop of brightness and vividness to a dish that dried herbs just can’t give. This is especially true when you’re making a nice fresh garden salad, a zesty dressing, a delicate pasta or a deliciously cheesy pizza.

Certain herbs like parsley, basil, chives, dill, cilantro, and tarragon are always better fresh and lose their distinctive flavor when dried. The science behind this is that these herbs contain volatile flavor compounds that are easily lost when exposed to heat. That’s why it is also better to add these herbs at the end of cooking or as a garnish before serving.

Another way to maximize the flavor of fresh herbs is by chopping them as finely as possible. The finer you chop your herbs, the more oils are released and the more fragrant your herbs will become. It’s usually best to chop delicate herbs like chives, parsley, cilantro, and basil right before you use them so that their aroma and flavor stays intact.

 

How to Use Dried Herbs

If you’re looking to make a thick and hearty soup, then dried herbs would be the perfect addition for some depth of flavor. When you dry herbs like oregano, marjoram, rosemary, thyme, bay, and sage – they tend to have a deeper and more seasoned flavor than their fresh counterparts. The reason for this is because their flavor compounds are non-volatile and therefore don’t evaporate when drying or exposed to heat. This makes the dried herbs flavor more concentrated, and that is also why you should use less amount of dried herbs in cooking than if you were to use them fresh. The normal ratio is 1:3, so if a recipe calls for 3 tablespoons of fresh rosemary, then you can substitute it with 1 tablespoon of dried rosemary and vice versa. 

Another thing to note is that dried herbs have less oils because they are dehydrated. The oils are all condensed inside, and in order to bring those fragrant aromas and flavors out, you can try rubbing them in your hands, grounding them with a mortar and pestle, or cooking them on low heat. Dried herbs are perfect for soups and stews because the ample amount of liquid will hydrate the herbs and release all those delicious aroma compounds that will make for a savory dish.

However, you must keep in mind that dried herbs will also lose their potency over time and should be thrown out after a year. They will taste especially dusty and stale because of the oxidation from the drying process.

So remember, fresh herbs taste best when you add them at the end and dried herbs work best when you add them early on. And now that you’re equipped with all this knowledge of cooking herbs, there’s nothing stopping you from making a delicious homemade meal from all the herbs you grew (or will grow) from our Herb Starter Kit or Herb Seed Collection. 

 

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