Fresh Herbs vs. Dried Herbs
Most people will tell you that fresh
herbs are best for cooking since they impart better flavour and aroma. Many
herbs, in fact, lose most of their flavour and aroma when dried. Dried
parsley and sweet basil, for example, are practically useless to flavour
food.
Due to cold winters in many parts of the world, fresh
herbs are not always available. It is therefore necessary to harvest and
store herbs in order to have a supply handy for the winter months. Drying is
one of the methods that is used. It is relatively easy to do, although,
depending on the purpose, not necessarily the most effective way.
It is important to note that herbs, or any plant
material for that matter, lose some of their volume when dried. It is
therefore necessary to make an adjustment when substituting fresh herbs for
dried herbs and vice versa.
The general rule of thumb is to substitute three
parts fresh herb for one part dried herb.
Some of the herbs that are frequently used dried are
bay leaf, oregano, marjoram, thyme, rosemary and sage. |
