I can see buying fresh herbs when I can pruchased the dried herbs. Is there that big of a difference?

I’m a college student and I like trying new recipes from time to time. I don’t see the point in wasting money on fresh herbs that I’m only going to use maybe twice then have a ton of waste. Dried herbs in the shakers last a lot longer. Whats the big difference between using fresh and dried herbs like parsley, thyme and rosemary?

8 thoughts on “I can see buying fresh herbs when I can pruchased the dried herbs. Is there that big of a difference?

  1. Rosemary is okay dried , the others juste taste different. Why dont you buy pots with fresh herbs? Or freeze them?
    Its like a difference between powdered milk made up with water and fresh milk.

  2. The taste of fresh is far nicer IMO

    You use a lot more, and I recommend you grow the ones you like in a flower pot in a nice sonny place indoors or outside by the door you use most often.

  3. Fresh herbs are a cooks best friend. When fresh is not assesable buy mcormicks. Keep the bootlew tightly shut and store in a cool dark area.

  4. aside from the price, there is a difference in the way some spices are used. For instance, there are some recipes where I need whole sprigs of rosemary or thyme to place on top of the food and which will be removed before serving. Dried herbs are usually more potent, meaning you would use about half or a third of dried herbs over fresh. But for taste, fresh herbs taste better than dried. Certain herbs I keep on my balcony in pots, things that I use rarely, are best, and more economical to use dried. It’s a matter of money, taste and ease. Your best bet is to find stores that sell spices in bulk, as I do and keep them in clean, empty baby food jars which keep out moisture

  5. Herbs work by volatile oils; there is no comparison to fresh.
    Dried herbs require twice the amount for the same flavour.
    But if you’re only cooking for yourself, save the money.

  6. Some herbs do pretty well dried and some do not. Don’t try to make pesto from dried basil. Don’t try to make tabooleh from dried mint or dried parsley.

    I have found that thyme is pretty good dried. Sage is good dried for most things but don’t try to make a sage/butter sauce from dried. Rosemary is good dried but it loses a lot of potency. Bay is fine dried.

    I think dried basil is a waste of money. In fact, Im not a big fan of dried parsley. Dried cilantro is another waste. I don’t ever buy dried taragon either.

  7. The only real difference is the amount you use in recipes. With dried, you dont have to use as much.

  8. Others lose flavors, or the flavor changes. The only herb I like dried is oregano, which is the main herb I use in just about everything… in fact, oregano dried is the only herb that “generally” tastes better than it’s fresh equivalent.

    Rosemary is ok, but fresh is way better.

    The only fresh herbs I buy on a regular basis is Parsley, Basil and Cilantro. The dried versions are culinary abominations. Dried parsley tastes like lawn clippings.

    The only times you should really use a dried herb, is when you’re going to cook something for a long time, and also, it should be something that has liquid, so the herbs can rehydrate… so stuff in a crock pot, or pasta sauce, or marinades is when a dried herb should be used.

    Now, fresh herbs should be used opposite, as they can turn ugly, black and bitter when you cook it for longer than a few minutes… other than say, rosemary (and a couple others), which can stand up to cooking for long periods of time. Parsley, Basil and Cilantro can turn bitter quick, so they should be added at the end of cooking or right before you eat, so it will add that “fresh” flavor to almost anything that you cook.

    Thyme is another good fresh herb, but is ok dried I guess.

    What I would do, is just get a few tiny terracotta pots, soil and seeds, and start growing your own basic herbs, which would be Basil, Parsley, maybe some thyme and cilantro as well. That way, they don’t go to waste, and they’re easy to take care of.

    I would keep oregano, bay leaf (half of a bay leaf goes a long way), rosemary and thyme in my herb drawer, and that’s about it. The rest would just be a couple types of salts, pepper, garlic seasoning, onion powder, chili powder, cumin, cayenne powder, paprika, dried chili flakes, cinnamon, Old Bay seasoning, nutmeg and maybe saffron, but it’s expensive.

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