Fresh VS. Dried Herbs

Everyone probably has dried herbs in their cupboard that they bought two years ago when they were making dinner for their mom’s cousin’s friend... But do you know when you need to pull the trigger and go out and buy some fresh herbs? Cooking with fresh herbs and dried herbs are very different in terms of quantity and flavor, and it’s important to know the differences.

A general rule of thumb I follow is 1 tablespoon of fresh herbs is equal to 1 teaspoon of dried herbs. Woodier herbs like rosemary, thyme, and oregano hold their flavor for longer when dried, whereas softer herbs like basil, parsley, and cilantro will lose flavor after being dried.

A perfect time to use dried herbs if you are slow cooking something. For example, tomato sauces and soups benefit from dried herbs because they become infused with flavor over time. 

Fresh herbs can be mixed into any dish or used as a garnish. Fresh herbs will not slowly release their flavor, instead they offer an immediate punch of flavor and freshness. 

When it comes down to it, dried herbs are always around, but are really best for slow cooked dishes. Even though dried herbs last much longer than fresh herbs, I usually always buy them fresh...your food will taste better that way.