Using Fresh Herbs instead of Dried Herbs - HerbDay2007
Fresh home-grown herbs add more flavour and goodness to a dish than dried herbs. But it is important to increase the quantities of fresh herbs, if using a recipe listing dried herbs. One tablespoon of fresh herbs is equivalent to one teaspoon of dried herbs.
- Add herbs to the cooking pot just before serving a cooked dish, so that the flavours are not lost during cooking.
- Chilled dishes, like pasta salads, need the herbs to be included at the start so that the flavours have time to develop and infuse the dish.
- When using dried herbs, those recently dried will be stronger than those herbs that have been dried for some time. So, more herbs will be needed when using herbs dried some time ago , than from those recently dried.
Fresh herbs grown in the garden will have to be used in greater quantities than the quantity of dried herbs. Click the link to find how to dry herbs grown in the vegetable garden.
This is part of a series of posts about growing and using herbs. The date for HerbDay 2007 is Saturday, October 13
I agree. It cannot be stressed too highly to use dried herbs as fresh as you can get them. Ideal if you can do your own as you never know how many years old they are if you buy them from a shop!
Comment by Matron - October 11, 2007 6:10 pm
Hi Matron
So right - you know how your herbs were grown, what has happened to them, and what the drying conditions were like. Every process is fully traceable if you are in charge!
Thanks for your comment
TopVeg
Comment by TopVeg - October 11, 2007 7:17 pm
Billie Faqua…
Herbs with high mucilage content such as marshmallow or comfrey root need to be made up as cold infusions, otherwise their therapeutic constituents may he destroyed……
Trackback by Billie Faqua - October 21, 2007 7:14 am