I've often heard as a rule of thumb that if you have both, go with fresh. But are there exceptions to that? Are there times when using dried herbs is preferred?
When to use dried herbs instead of fresh herbs
herbs
Related Topic
- How to dry herbs
- Sauce – How to get more flavor out of dried herbs
- Keep herbs fresh by spraying them with fertilizer
- Soup – Should you add specific garden-fresh herbs to a stew at the beginning or the end
- Baking – Can frozen (fresh) flower petals be used in baking the same as unfrozen fresh petals
- Do fresh herbs have properties that dried herbs do not
Best Answer
Using one or the other can depend on how long a dish is cooking. Dried herbs take a while to impart flavor so they're mostly useful for longer cooking dishes. Also, getting a piece of dried herb that hasn't had time to hydrate & soften can be really offputting to eat! Often, however, I use both- dried or sturdier herbs at the beginning & fresher/more tender herbs at the end when the dish is pulled off the heat. That way you get layers of flavor, not just top notes.