Discussion
During summer I grow most of the herbs i cook with, but through winter I switch to dried herbs. I've only every used supermarket stuff, and none of it seems to taste of much.
I'm aware they wont taste as good as fresh herbs, but are dried herbs similar to tea in so much as the premium stuff is delicious and strong, and the pg tips is the leftovers?
Does anybody have recommendations, or is it all really much of a muchness?
Craig
I'm aware they wont taste as good as fresh herbs, but are dried herbs similar to tea in so much as the premium stuff is delicious and strong, and the pg tips is the leftovers?
Does anybody have recommendations, or is it all really much of a muchness?
Craig
I buy bigger bags and refill the little pots - tend to be fresher & better, and way cheaper.
Oddly, (or maybe not, given their throughput) these guys' limited range of stuff is good, and cheap. Little pots for sale, too.
https://flyingtiger.com/en-gb/pages/search-results...
I do range further afield, mind - my curry leaves have just arrived from Sri Lanka - a small pillow of them for cheap. Took about 2 months to arrive, but was worth a punt
Oddly, (or maybe not, given their throughput) these guys' limited range of stuff is good, and cheap. Little pots for sale, too.
https://flyingtiger.com/en-gb/pages/search-results...
I do range further afield, mind - my curry leaves have just arrived from Sri Lanka - a small pillow of them for cheap. Took about 2 months to arrive, but was worth a punt
everyday stuff really. Our rosemary is year round, so no need for that, same for bay.
basil, parsley, oregano, thyme. Same for everyday spices, not looking for anything beyond daily use, just find most of what i get is quite bland, just wondered if there was much difference in flavour.
basil, parsley, oregano, thyme. Same for everyday spices, not looking for anything beyond daily use, just find most of what i get is quite bland, just wondered if there was much difference in flavour.
Aside from the quality of the brand it all depends on what you are cooking as to whether dried herbs work and also how you are cooking.
Parsley, tarragon and chives don’t work at all when dried full stop so if you’re using those stick with the fresh. If you’re making something raw like a salad then herbs should always be fresh.
Beyond that dried herbs are useful when a good brand but you need to think about when you add them. You generally put fresh herbs in much later into a recipe than you would dried ones.
Parsley, tarragon and chives don’t work at all when dried full stop so if you’re using those stick with the fresh. If you’re making something raw like a salad then herbs should always be fresh.
Beyond that dried herbs are useful when a good brand but you need to think about when you add them. You generally put fresh herbs in much later into a recipe than you would dried ones.
craigjm said:
Aside from the quality of the brand it all depends on what you are cooking as to whether dried herbs work and also how you are cooking.
Parsley, tarragon and chives don’t work at all when dried full stop so if you’re using those stick with the fresh. If you’re making something raw like a salad then herbs should always be fresh.
Beyond that dried herbs are useful when a good brand but you need to think about when you add them. You generally put fresh herbs in much later into a recipe than you would dried ones.
Also depends on the type of salad you are trying to make IMO - a proper greek salad uses dried oregano ... as far as I can make out the greeks only use it dry! Same for lots of middle eastern / north african style saladsParsley, tarragon and chives don’t work at all when dried full stop so if you’re using those stick with the fresh. If you’re making something raw like a salad then herbs should always be fresh.
Beyond that dried herbs are useful when a good brand but you need to think about when you add them. You generally put fresh herbs in much later into a recipe than you would dried ones.
Great point on the ones that just don't work dried at all!
craigjm said:
Aside from the quality of the brand it all depends on what you are cooking as to whether dried herbs work and also how you are cooking.
Parsley, tarragon and chives don’t work at all when dried full stop so if you’re using those stick with the fresh. If you’re making something raw like a salad then herbs should always be fresh.
Beyond that dried herbs are useful when a good brand but you need to think about when you add them. You generally put fresh herbs in much later into a recipe than you would dried ones.
Mint is another one that is not great dried imo, although there are some recipes that call specifically for dried mint. It all depends on what result you are trying to achieve. Parsley, tarragon and chives don’t work at all when dried full stop so if you’re using those stick with the fresh. If you’re making something raw like a salad then herbs should always be fresh.
Beyond that dried herbs are useful when a good brand but you need to think about when you add them. You generally put fresh herbs in much later into a recipe than you would dried ones.
Freshness is more impt than brand in my experience. Even dried herbs go stale after a couple of months so don't buy loads at once and replace them when they lose flavour rather than when the jar runs out;)
dontlookdown said:
Mint is another one that is not great dried imo, although there are some recipes that call specifically for dried mint. It all depends on what result you are trying to achieve.
Freshness is more impt than brand in my experience. Even dried herbs go stale after a couple of months so don't buy loads at once and replace them when they lose flavour rather than when the jar runs out;)
Agree with that. Same with spices. People go to Costco and places and buy kilo bags of the stuff and it’s all useless after being open a couple of months. Far better off buying little and often. Freshness is more impt than brand in my experience. Even dried herbs go stale after a couple of months so don't buy loads at once and replace them when they lose flavour rather than when the jar runs out;)
Yes, agree with all of the above, corriander is another waste of time dried herb, i suppose woody herbs dry better than softer/wetter herbs? seems like a decent rule of thumb?
I'm an average cook, and agree again that i tend to think of dried herbs (broadly speaking) are used for stewing or slow cooking, where as fresh are punchier and brighter, and are often better raw, or lightly cooked through to retain taste and aroma.
I've never tried freezing, but have seen its possible. to be honest, we've little freezer space as we keep try to freeze what comes out of the allotment to help us over winter. I also know i'm too lazy with the faff.
I suppose i could try hanging some up when we get a glut and see how they compare to bought.
I'm an average cook, and agree again that i tend to think of dried herbs (broadly speaking) are used for stewing or slow cooking, where as fresh are punchier and brighter, and are often better raw, or lightly cooked through to retain taste and aroma.
I've never tried freezing, but have seen its possible. to be honest, we've little freezer space as we keep try to freeze what comes out of the allotment to help us over winter. I also know i'm too lazy with the faff.
I suppose i could try hanging some up when we get a glut and see how they compare to bought.
craigthecoupe said:
During summer I grow most of the herbs i cook with, but through winter I switch to dried herbs. I've only every used supermarket stuff, and none of it seems to taste of much.
I'm aware they wont taste as good as fresh herbs, but are dried herbs similar to tea in so much as the premium stuff is delicious and strong, and the pg tips is the leftovers?
Does anybody have recommendations, or is it all really much of a muchness?
Craig
Dry your own, especially if you grow it through summer.I'm aware they wont taste as good as fresh herbs, but are dried herbs similar to tea in so much as the premium stuff is delicious and strong, and the pg tips is the leftovers?
Does anybody have recommendations, or is it all really much of a muchness?
Craig
We use lots of oregano, I keep cutting it back and drying it bound upside down in a bag in larder cupboard.
Tickle said:
Dry your own, especially if you grow it through summer.
We use lots of oregano, I keep cutting it back and drying it bound upside down in a bag in larder cupboard.
This if you can. We bought a dehydrator and have used it with herbs from the garden (rosemary, thyme, oregano etc..), mushrooms from the forest and are currently doing chicken that I will share with the dog as snacks We use lots of oregano, I keep cutting it back and drying it bound upside down in a bag in larder cupboard.
theplayingmantis said:
craigjm said:
More? You generally use about 65% less when using any dried herbs over the fresh variety
yes more, as you said above it doesnt have much oomph in it.Making herb vinegar can be a great way to preserve them - tarragon works particularly well.
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