Dried herbs are a great way to add flavor to your dishes, especially during the winter when fresh herbs are not easily available.
However, it’s important to understand that dried herbs have a different taste and behavior than their fresh counterparts.
In this section, we will provide you with dos and don’ts for using dried herbs to ensure that you get the most out of them.
The Dos and Don’ts of Dried Herbs
- DO buy small amounts of dried herbs from a retailer with a high turnover to ensure freshness.
- DO store your dried herbs away from heat, light, and moisture to maintain their potency.
- DO rub dried herbs between your palms before adding them to a dish to release their essential oils.
- DO try a quick saute of the dried herbs in oil to intensify their flavor.
- DO add dried herbs earlier in the cooking process as they can stand longer cooking than fresh herbs.
- DO reduce the amount of dried herbs you use compared to fresh herbs as drying concentrates the flavor.
- DON’T sprinkle dried herbs over a finished dish right before serving as the heat and moisture of cooking is what rehydrates and lets the flavors bloom.
- DON’T use dried herbs that are over a year old as they lose their potency.
Using dried herbs in your cooking can be a great way to add flavor to your dishes, but it’s important to keep in mind that their taste and behavior are different from fresh herbs.
By following these dos and don’ts, you can ensure that you get the most out of your dried herbs and make your dishes taste delicious.
