Fresh herbs can get quite pricey and there is nothing wrong with substituting for their dried counterparts! Use my 8 tips for the best ways to use dried herbs and spices to help you decided when to use fresh vs. dry!
- The ratio between fresh to dried herbs is 3 to 1. So 1 Tbsp of fresh basil to 1 tsp of dried basil since there are 3 teaspoons in a Tbsp.
- As a rule, dried spices are typically added at the beginning of cooking while fresh spices are added toward the end because they are more delicate a effected by heat.
- Cook dried spices in a little oil before you add them to a soup, stew or liquid dish to help them bloom and open up in flavor. A perfect time is to add them when you sauté onions.
- If you are cooking for more than 15 minutes it’s best to use dry herbs because you will cook out the oils that make fresh herbs fresh.
- Don’t mince you garlic too far in advance as the flavor get harsh when it sits too long.
- Combine herbs that work well together. Rosemary and thyme or basil and oregano. If you are uncertain, test with a small amount before you commit to the entire recipe.
- Make certain you keep moisture away from your spice jar. Open jars away from the heat source to insure they stay dry. Caking inside the jar is an indication the contents have been exposed to moisture.
- Always use fresh parsley and chives, the dried seasonings tend to lose their flavor.