Techniques › Flavor and seasoning
Fresh vs. dried herbs
Beginner Flavor and seasoning
Knowing when to use fresh or dried herbs, how to swap one for the other, and when to add each.
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How do you do it?
- Swap roughly 1 teaspoon dried for 1 tablespoon fresh, then taste and adjust.
- Add dried herbs early, with the oil or liquid, so they have time to soften and release flavor.
- Add tender fresh herbs (basil, parsley, cilantro, chives, dill) at the end or raw.
- Hardy herbs (rosemary, thyme, oregano, sage, bay) dry well and can go in early, fresh or dried.
Why does it work?
Drying removes water, so the flavor is concentrated into less volume, which is why you use less. Herbs with tough, oily leaves hold their aroma compounds well when dried; delicate leafy herbs lose most of theirs and taste flat or like hay. Long heat drives off the fragile aromas of tender fresh herbs, so they shine when added late.
What are the common mistakes?
- Swapping one-for-one — dried herbs can overpower a dish.
- Using years-old dried herbs — they've lost aroma; replace them about yearly.
- Simmering basil for an hour — its fresh flavor disappears.
Still stuck? Watch someone do it on YouTube.
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