You’re standing over the simmering pot of soup, looking at the jar of dried oregano. Oops; the recipe says to use fresh herbs. But what do you do? Pinch some in, then pinch some again; you’re not sure just how strong those dried flakes will be. This is a familiar kitchen dilemma, but you can solve it when you know how dehydration affect herbs.
When they’re dried, their water weight dissapears; their concentrated essential oils pack themselves into a tighter space. Less of the former go a longer way toward creating the same aromatic impact then the latter, used in bulk. For most common herbs, the rough conversion rate is approximately one part dried to three parts fresh.
Simple Tips for Using Dried Herbs
If a recipe call for a teaspoon of dried basil, it’s the equivalent of about a tablespoon of chopped fresh basil. When you don’t have any fresh ingredients on hand, 3:1 rule can help you adjust the recipe to match. But not all herbs follow this exact rule. Drying certain herbs actualy maintains their powerful flavor. Removing other herbs from the plant cause them to lose much of their character. These differences is shown in the visual guide.
Chives and cilantro, for example, are delicate and therefore lose much of their taste upon drying. That’s why using dried cilantro in your salsa won’t work. The substance responsible for cilantro’s bright, grassy bite doesn’t hold up during the drying process. In the case of these herbs, skip the dried variety or realize that flavor will shift from fresh to earthy.
How much herbs to use: It matters how you use the herbs when you add them to the dish. Dried herbs takes more time to soak up liquid and add flavor to the dish. For things like sauce, stew, soup, add at the start. If they’re fresh, which are delicate, they can absorbs volatile oils easily with high heat. They can become bitter if cooked too long. Add fresh parsley or basil just prior to serving. The remaining heat of the dish will wilt herbs a bit. They release aroma, enhancing the dish.
Herbs added all at once, common among home cooks make the dish taste flat.
Storage matters: How long will dried herbs stay strong? The strength of dried herbs is greatly affected by storage conditions. Air, light, and heat destroy the dried spices. Although a spice rack over the stovetop seems handy, the heat and humidity will defeat them in just a few months. Store dried herbs in a cool, dry place; better yet, in an airtight container made off glass.
When your supply of dried oregano has turned gray, and carries the aroma of cardboard, toss it. Rub a bit between your fingertips. Can you detect the typical fragrance of the herb? If you can smell it, that’s the flavor it will add to your dishes. Don’t cook with something that’s no longer strong. You should of do this check so you don’t use something stale.
Blending herbs is a bit more tricky than using single ones. Traditional combinations, such as Italian seasoning or Herbes de Provence, is based on proportion and balance. And they’re based on some level of freshness. If you’re combining your own, make sure to begin small, and taste while you mix.
Use this visual reminder: How do rosemary, lavender, and thyme combine in French cuisine? Oregano and basil create the main flavors in an Italian style. Knowing the heritage guide your expectations for herb interaction, and therefore how they’ll work in your creation. Don’t think of it as sprinkling green spots just to look good; you’re developing flavors here, one layer at a time.
The general guidelines are a good beginning. After that? It’s all instinct. Remember: trust your taste buds. If the recipe calls for twice as much sage, begin at half-strength. Stir it into the dish and let the warmth do its work, tweaking here or there. This way, you avoid overpowering subtle components with intense flavor of dried herbs.
You can’t take it back once it’s added, if you add too much herb, you can’t remove it. Follow this advice and you’ll move from guesswork to skill. No longer will the spice cabinet be filled with dread, and no longer will you fear reaching for the jar of dried oregano.