Herbs - Fresh or Dried?

            Many consumers, without herb gardens of their own, will choose to purchase dried herbs more frequently than fresh due to cost and convenience. Dried herbs are suitable for certain recipe applications, however there are just as many recipes that would benefit from fresh. Consequently, other than listening to your wallet, how should one discriminate choosing between them?

            Although fresh herbs seem to offer the most flavour, they are not a necessity for all recipes. Dried herbs need time and moisture to release their flavours, and therefore are adequate in dishes that require a certain amount of cooking time to allow for this re-hydration. Examples of these recipes

would be ones such as pasta sauce, chili, soups, or other stewed dishes. Fresh herbs can be used in these applications, but are better suited being added at the end of the cooking process, as they can lose their potency if cooked for too long. Fresh herbs benefit from the fresh essential oils being released and heightens the eating experience, and thus fresh delicate herbs should be added in the last 30 seconds of cooking time or less. Obviously fresh herbs that are more hearty, like rosemary for example, can withstand (and also need) a longer cooking process.

            Many people also use dried herbs in marinades and compound butters. Compound butters are combinations of herbs, seasonings, and flavourings combined with butter to create finishing touches to certain dishes. Garlic butter, for example, is probably the most recognizable compound butter.

            A large misconception with dried herbs, however, is that they last forever. They don’t. There are steps one can take to inhibit their deterioration like storing them in a cool dark place, but eventually they will lose their pungency.

Typically, I would suggest replacing dried herbs every year or so if stored properly. I have found that the bulk foods sections at the grocery stores are the best option for doing this economically. Get in the habit of only purchasing slightly more than what you need for a recipe. This will keep your home inventory low and your recipes tasting better. The other thing you can do to keep your dry herbs more up to date, is to cook more often and eat out less - this will ultimately save you more money too.

Since the moisture (water content) has been removed from dried herbs, they are more potent (per measure) than fresh herbs. This is an important consideration when changing a recipe to accommodate the herbs you have on hand. The only herb, that this rule is not applicable to, is tarragon – it is more potent (per measure) in its fresh form. Keep in mind however, that dry herbs do not have the essential oils being released, and thus may taste different than fresh - even though dried has more concentrated flavour per measure than fresh.

Given the choice to be stranded on a dessert island with either herb form, I would obviously pick fresh for its versatility, nutrients, and fresh flavour. However, it is important to understand that dried herbs, when used and stored correctly, can play a vital role in our kitchens.

Until next time... Happy Cooking!