HerbsCuisine: Category: Misc. Servings: Ingredients:Fresh vs dried Herbs Instructions:Use only half as much dried herbs as fresh, and add them at the same time as you would add fresh. Dried herbs lose their potency six to 12 months after opening; you can test dried herbs for freshness by rubbing them between your fingers—if they don't smell bright, throw them away and buy a new jar. Here are the dried herbs we use in the test kitchen and our favorite uses for each: OREGANO: Great in tomato sauces, chili, Mexican and Latin dishes, and sprinkled on pizza. Dried oregano does not have the same sharp bite as fresh, but it does have a distinct and recognizable floral element. THYME: Good for long-cooked soups and stews and with roasted meats and poultry; pairs especially well with the flavors of mustard and lemon. SAGE: We prefer rubbed (or finely crumbled) sage to the ground or chopped kinds. Use with poultry, stuffings, pork, and full-flavored vegetables (like squash), and in butter sauces. MARJORAM: This pungent herb is especially good with beans, lamb, and other red meats. ROSEMARY: Works well in long-cooked dishes (especially those with Italian flavors) like soups, stews, and braises. Too much dried rosemary can turn a dish bitter, so use sparingly.Click Here To Return To The Recipe List This Page Generated By: |