Did You Know-Use Fresh Or Dried Herbs
Can you substitute fresh herbs for dried herbs?
Absolutely, but it’s not a one-for-one swap. The general rule for substituting fresh herbs for dried herbs is to use three times the amount of chopped fresh herbs for the dried herbs called for in a recipe (and vice versa). So, if your recipe calls for 1 teaspoon of dried basil, you can substitute 3 teaspoons of fresh chopped basil in its place. If your recipe calls for 3 teaspoons of chopped fresh rosemary, you can substitute 1 teaspoon of dried rosemary. Just note that this is a general guideline and not a hard-and-fast rule-while an herb swap will work just fine in a soup or thickened stew, you wouldn’t want to use dried herbs in a salad or for garnish.
Fresh vs. Dried Herbs:
Which Should You Use in Cooking? There’s a difference, depending on the recipe. Both fresh and dried herbs can make a dish shine. Can you imagine homemade guacamole without chopped fresh cilantro, pesto without fresh sweet basil, or marinara sauce without a pinch of dried oregano? But when is the best time to use fresh vs. dried herbs? And can you substitute one for the other in a recipe?
Here’s the answer: There’s a time and a place for both kinds of herbs-fresh and dried. It’s smart to stock your spice rack with some of the basics like dried rosemary, oregano, basil, and thyme. They’ll last for months and a little goes a long way. But it’s also a good idea to add fresh herbs to your shopping list-maybe a bunch of parsley, basil, cilantro, sage, rosemary or thyme, depending on what you’re cooking this week.
I grow extra herbs and dehydrate them to last through out the winter. They should be stored in a cool, dark place and in an air tight container. When I dry my herbs, I mark the top of the container with the date and what is in it. You would be surprised how different herbs can look alike once they dry.
Source: Pioneer Woman
http://www.InDianesKitchen.com
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Categories: Did You Know, Herbs
I appreciate this guideline! Yes there are definitely recipes where if I don’t have the fresh herbs for the recipe I won’t make it, but I do have an awesome chicken pot pie recipe that works with either fresh thyme or dried thyme and in the summer the thyme is fresh from my garden but the rest of year its dried and taste fine in the recipe.
I loved all your garden boxes with that handy dandy watering system!
yes, definitely different.
Thank you Beth, have a great day!
Interesting about the measurements, I didn’t know that. I try to buy fresh but they don’t last very long. I did read somewhere to put your herbs, ie cilantro, into a glass with water and put in the fridge. They did last longer. Could you do a post on how you dry your herbs sometime? I would like to see if it’s something I could do also. Thanks Diane !
https://indianeskitchen.com/2019/08/13/dehydrated-home-grown-herbs/ Here is what I posted for drying the herbs. I personally only use a dehydrator but I shared other ways to dehydrate too, I hope this helps Susan. I put my green onions in a glass with about an inch of water then cover with the plastic bag (open end facing over the top) they came in and refrigerated. My parsley I rinse, shake excess water off and wrap them in paper towel. I put them into a storage bag and twist tie the bag shut. Basil can’t go into the refrigerator but instead a glass on the counter near the window. When the garden is in danger of a freeze, I dehydrate everything for winter.
Thanks so much Diane! I’m going to try these as I hope to keep herbs longer.
You’re welcome Susan!
Thanks for sharing Ned!
“You would be surprised how different herbs can look alike once they dry.” So true, and do you really want spearmint in your spaghetti sauce?😂
I am cracking up Linda! I learned that the hard way too. Now, when I use my huge dehydrator, I write down shelf one is parsley, shelf two is this and so on. That’s how great recipes are made, but maybe not for spaghetti sauce. 🤣
Interesting. I’ve been regularly making an easy quick focacia bread. At first using dried rosemary on top and enjoyed the flavor but the dried herb stuck in my teeth. So I bought fresh rosemary and tried that and the flavor wasn’t as strong. I used the amount stated in the recipe. So not sure what to use now. The fresh rosemary was pricey. I dont have a situation where I can grow it.
If the looks don’t bother you, you can always crush the dried rosemary to almost a powder and put it on that way. You will still get that flavor we all love and nothing to poke you. Do you have a place to put a planter? Or a flower garden where you can sneak a rosemary plant in the ground? I hope one of these ways works for you.
The previous comment on rosemary was from me.
OK I replied to it.
Very useful info Diane!
Thank you Joni! Have a great weekend.
This is a good tip! I find it challenging getting fresh herbs as they come in a lot and I never get to finish using them all in time before they go bad. I should look into growing my own herbs in the kitchen!
My husband bought one of those small planters with a grow light that lowers and raises as the herbs grow. I don’t know if he did something wrong or not, however, the seedlings shot up so fast they were flimsy and fell over. I think he moved the grow light up too fast. The plants were going to be for the garden, we bought greenhouse plants. Lol
That’s too funny!
That was interesting Diane, though I don’t use any herbs or spices … my cooking tastes like I don’t too. 🙂 (That’s why the Stove Top Stuffing mixed in is such a great idea for me.)
I had to laugh at your comment. If I had not had my husband to enjoy my food for 35 years, I would have been just like you. Since his stents were put in and we both make our own meal. I crave the things I love and still make them, then I eat them for 3 days. 🤣 I seriously wouldn’t know how to cook for one, good thing I love left overs!
I remember after my mom passed away I made hot meals every Saturday – that was my thing. Made a lot of dishes and pots to clean up – a big mess. I gave Marge all my mom’s spices, but kept the ornamental spice rack on the countertop. I am glad you suggested the crockpot as I was relegated to just canned soup all the time as I was not going to have that mess every Saturday. Yes, lazy I know.
Haha I don’t judge, no matter how big of a mess I make cooking, my hubby does the dishes. We have always done this, I cook & he does dishes. For Christmas Terry’s mom bought him a deep fry machine that he wanted. But he can no longer eat fried food (we never really did) so I guess it’s mine! 🤣 It was never taken out of the box, brand new. I had him pick me up a vidalia onion, he brought home two. If one’s good two must be better right? Not when you’re the only one eating them. Yesterday I sliced and coated the onion rings and what a mess, the reason I hate frying. I had dishes, coating on the floor and the island, oh my! Due to my pain level I wasn’t able to fry them so I put them coated on waxed paper and refrigerated them. So today was mess #2 with grease splatters and more onion coating. He cleaned up again including the fryer. Such a sweetheart! Oh and the onion rings were absolutely delicious. Better than any I have had at restaurants. I put the ones I didn’t eat back in the refrigerator and I will air fry them to get the crispy back.
That is a lot of mess, but in the long run, they are worth it as they are so delicious. The Vidalia onions are so sweet and this would be like an “Awesome Blossom” then? I remember my mom and I would order that sometimes at Chili’s, but then we started going to Applebee’s and liked their onion peels with a great sauce that were just as good. You have one in a million helping you out – my father never lifted a finger to help. I hope Terry went in the other room so he didn’t smell that treat or see you eating it.
Thank you Linda. Terry loves onions and eats them every day, he did sneak a few small rings. I actually have a blooming onion cutter but it won’t fit in my small deep fryer.
Terry will stay healthy eating onions. In Vidalia onion season my mom always got them and put thin slices on a toasted cheese sandwich for her lunch. She sometimes did that for Spanish onions too sometimes.
Great advice!
Thank you Mary!