Some fresh herbs seem to retain their flavor better than others when dried; for example, dried parsley has very little flavor, but dried tarragon tastes reasonably close to fresh tarragon.
Which other herbs can be dried successfully without losing too much flavor?
Best Answer
Tarragon, basil, oregano, thyme, savory, and sage are the ones that I'm most inclined to use in their dried form. Generally the more resinous and strongly scented they are fresh, the better they'll be in dry form.
Rosemary will hold its flavor dry but unless you're going to grind the dry product it's like eating pine needles. I prefer fresh rosemary instead.