Fresh or dried, herbs can add flavor, color, and aroma to any dish, instantly elevating it from ordinary to extraordinary. When cooking with herbs, keep a general rule of thumb in mind regarding the ratio of fresh to dry: Because dried herbs are often more potent and concentrated than fresh herbs, you need less if they're dry. That means the correct ratio is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs. For example, if a recipe calls for 1 tablespoon of fresh oregano, you need only 1 teaspoon of dried oregano. The same goes for basil, dill, parsley, and any other herb that you fancy.
Here, we're sharing how to properly store herbs, plus our favorite ways to cook with the most common varieties.
How to Store Herbs
Hearty fresh-cut herbs, such as rosemary or thyme, should be wrapped in a damp paper towel, stored in resealable plastic bags, and then put into the refrigerator. Delicate fresh herbs, such as mint or basil, should be stored in a glass with 1 inch of water (much like flowers), covered with a plastic bag, and left at room temperature.
Dried herbs should be stored out of the light and in a cool, dry place. Keep an eye on how long your herbs have been open—if they've been open for too long, they'll smell and taste less potent. Note the date that you open the container of dried herbs to make it easier to distinguish if they're still usable.
Cooking With Herbs
When cooking, it's always easier to add more flavor than it is to take it away, so taste as you go to make sure the dish is properly seasoned.
Rosemary
The sprigs of this Mediterranean herb are known for their woody fragrance and are delicious when used on meats, especially barbecued meats. In fact, its fragrance is so potent that you can hold rosemary sprigs over burning coals on your barbecue to infuse your meats with their distinct flavor. In addition to being an aromatic ingredient, rosemary has antifungal, antiviral, and antimicrobial properties, so it can be a natural healer, too. Some of our favorite recipes that use this earthy herb are Fougasse with Rosemary and Seeds, Grilled Balsamic Flank Steak With Peppers and Onions, Tuscan Ribs, and even this delicious Victory Garden co*cktail.
Bay Leaves
Bay leaves are often used whole in soups, stews, and sauces. They have a dark, floral scent and should be used sparingly, as their flavor goes a long way. For this reason, they're often used in curries, too. Some of our favorite recipes using bay leaves include Olive-Oil-Fried Potatoes with Aioli, Quick-Brined Corned Beef and Vegetables, Pink Grapefruit-White Cranberry Sparkling Punch, and a spectacular holiday Citrus-Roasted Heritage Turkey.
Basil
Fresh basil is known for its aromatic appeal, particularly in Italian cuisine. Basil is the main ingredient in pesto, and is often used to add fresh flavor to dishes ranging from sauces to fish. Some of our favorite recipes include this sweetened Basil-Yogurt Panna Cotta with Grapefruit Gelèe, Turkey-Pesto Meatball Soup, and Shrimp with Spicy Green Rice.
FAQs
A general guideline when using fresh herbs in a recipe is to use 3 times as much as you would use of a dried herb. When substituting, you'll often be more successful sub- stituting fresh herbs for dried herbs, rather than the other way around.
How do you use fresh or dried herbs? ›
The general rule for substituting fresh herbs for dried herbs is to use three times the amount of chopped fresh herbs for the dried herbs called for in a recipe (and vice versa). So, if your recipe calls for 1 teaspoon of dried basil, you can substitute 3 teaspoons (or 1 tablespoon) of fresh chopped basil in its place.
How do you cook with dried herbs? ›
Dried herbs tend to do best if they're added during cooking so their flavor has time to infuse the whole dish — add them too late in the game and they just taste dusty. If I'm doing a soup or a braise, I'll stir in the dried herbs right before adding the liquid and then let everything simmer for a while.
How to use fresh herbs in cooking? ›
Use whole herbs at the beginning of cooking – like bay leaves - because it takes longer to draw out the flavour when they are whole. When chopped, the cells of the herb leaves are broken open, which lets out the aroma. Chopped herbs are best used before serving.
What is the rule for substituting fresh and dry herbs? ›
When cooking with herbs, keep a general rule of thumb in mind regarding the ratio of fresh to dry: Because dried herbs are often more potent and concentrated than fresh herbs, you need less if they're dry. That means the correct ratio is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs.
Should I soak dried herbs before cooking? ›
Herbs have thin walls and rehydrate quickly with whatever moisture is present in a dish. Rehydrating them during cooking allows the flavors of the herb to release into the dish, infusing your food with as much flavor as possible. You can rehydrate dried herbs by soaking them in hot water, but it's not recommended.
What happens to fresh herbs when dried? ›
Herbs that are more fragile lose their flavor more easily when exposed to high temperatures, which happens in cooking but also in drying when heat is used to evaporate moisture. Other herbs are more stable, so their flavors remain largely intact through either process.
How do you cook with dried spices? ›
Ground spices can be reinvigorated by lightly toasting them in a dry skillet over low heat until aromatic. Ground spices can also be placed on a baking sheet lined with aluminum foil and toasted in a reheated 300 to 325° F oven. Whole spices can also be dry-roasted in the same manner to release their natural oils.
Should you saute dried herbs? ›
The heat and moisture of cooking is what rehydrates and lets the flavors bloom. Speaking of blooming — DO try a quick saute of the dried herbs in oil, as this will really release more flavor. Dried herbs can stand a bit longer cooking than fresh, so you can put them in earlier in the cooking process.
Can you pan fry herbs? ›
Caption Options. You don't need to go crazy with deep-frying to make fried herbs: you can fry them in a small pot in about an inch of oil. Better yet, if you've already got a pan of oil hot to fry some chicken or make French fries, fry some herbs while you're at it.
For hot dishes, fresh herbs are added near the end of the cooking time or just before serving to retain their flavor and aroma. Delicate herbs such as basil, cilantro, and dill should be added during the last one to two minutes of cooking or right before the dish is served.
Can you cook fresh herbs? ›
Except for heartier, woody varieties like rosemary and thyme, wait to add chopped herbs to dishes until the end of the cooking process. 4. Use fresh herbs in place of dried. Be judicious when using fresh herbs in recipes that call for dried herbs.
How much should I substitute dry herbs for fresh? ›
Use this easy formula as a fresh-to-dried herb converter: 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. In other words, use three times as much fresh herbs when the recipe calls for dried and 1/3 of the amount of dried herbs when the recipe calls for fresh.
How to convert fresh basil to dried? ›
Our general rule of conversion for using dried herbs is to use 1/3 of the original quantity of fresh herbs. Using your ¼ cup of fresh basil as an example, it is reasonable to substitute 1 tablespoon plus 1 teaspoon of dried basil leaves in place of the ¼ cup (which is equivalent to 4 tablespoons) of fresh basil.
How much fresh herb can I substitute for dried? ›
1 tablespoon fresh herbs = 1 teaspoon dried herbs
This ratio works for herbs that have been dried and then flaked into small pieces. If you have dried ground herbs though, which are even more potent, go with four parts fresh herbs to one part dried ground herbs.
Can you eat dried herbs without cooking them? ›
fresh herbs work wonders in cold preparations (raw foods) because dried herbs don't reconstitute properly without heat and moisture. Therefore the flavor is muted.
When should you add fresh herbs to cooked dishes? ›
Whenever possible, use fresh basil, cilantro, parsley and tarragon. Kitchen tip: As a general rule, add fresh herbs 10 to 20 minutes before the dish is done, or as the final touch or garnish.
What herbs should not be dried? ›
There will always be exceptions and of course cooking is an art so if you like your creation then you should use the dried herb you choose. With that said I would never use any of the following herbs in their dry form: Basil, cilantro, tarragon, mint, and parsley.
Which herbs should be dried? ›
Less tender herbs such as sage, thyme, and winter savory are the easiest to dry. They can be tied into small bundles and air-dried. Tender-leaf herbs such as basil, tarragon, lemon balm, and the mints have a high moisture content and will mold if not dried quickly.
