Herbs - fresh v dried

[skeggysteve]

I tried a new recipe tonight that said fresh thyme, stripped.

I found some in the supermarket and decided it looked like hard work stripping so used dried.

But my wife didn't like the taste - did I use too much dried or not enough?

Is there a general rule when using herbs?

Or does it depend on the herb?

I do have some fresh herbs growing outside, parsley and chives, that I use regularly but they are easy to prepare!

[Disco You]

Try it again using fresh, and then you tell us.

[dazco]

Three to one is the general rule.

Three fresh to one dried.

[bint]

You can freeze fresh fairly successfully too if you can't grow/get fresh quickly.

[bint]

You can freeze fresh fairly successfully too if you can't grow/get fresh quickly.

[bloodorange]

I've found certain dried herbs work better than others..
Thyme in my opinion..
Fresh is far superior..
Stuff a chicken with dried thyme and fresh lemon wedges against fresh thyme.. There is no contest..
Dried bay leafs..?
In stocks and sauces..
I've found no difference..
Fresh is always best in most herbs..
Or fresh frozen..
If you have a large bunch of soft herbs which you may not use all of..
Blanch in boiling for 5 seconds then blend or chop then freeze..
Stops them,when thawed discolouring.
Also some dried herbs repeat on you if used heavily.. Leaving a aftertaste not found with fresh..

[Mobile Chicane]

I think most herbs work reasonably well dried. The notable exceptions to this being parsley, basil, coriander and dill.

I think you've probably used too much. Thyme can be a bit overpowering.

[mrsshpub]

Mobile Chicane said:

I think most herbs work reasonably well dried. The notable exceptions to this being parsley, basil, coriander and dill…...

I think the one exception with dried coriander is in home made naan, where it seems to work well.

[soad]

bint said:

You can freeze fresh fairly successfully too if you can't grow/get fresh quickly.

I do this regularly with leftover coriander, chop it up and into a plastic container it goes.

[skeggysteve]

Thanks for the replies, all interesting information.

[Mashedpotatoes]

My rule of thumb is woody herbs work well dry but you have to be careful not to over do it. All other herbs need to be fresh.

[bint]

soad said:

I do this regularly with leftover coriander, chop it up and into a plastic container it goes.

Exactly. Dill too works surprisingly well!

[skeggysteve]

Mashedpotatoes said:

My rule of thumb is woody herbs work well dry but you have to be careful not to over do it. All other herbs need to be fresh.

Sorry if it's a silly question but what do you mean by 'woody herbs'?

[Mashedpotatoes]

skeggysteve said:

Mashedpotatoes said:

My rule of thumb is woody herbs work well dry but you have to be careful not to over do it. All other herbs need to be fresh.

Sorry if it's a silly question but what do you mean by 'woody herbs'?

Herbs with woody stems like rosemary
http://gardening.about.com/od/herbsspecificplants1...

[Melman Giraffe]

soad said:

bint said:

You can freeze fresh fairly successfully too if you can't grow/get fresh quickly.

I do this regularly with leftover coriander, chop it up and into a plastic container it goes.

Does it not go black?

[Du1point8]

Melman Giraffe said:

soad said:

bint said:

You can freeze fresh fairly successfully too if you can't grow/get fresh quickly.

I do this regularly with leftover coriander, chop it up and into a plastic container it goes.

Does it not go black?

Supermarkets sell frozen herbs so I doubt it

[bobbo89]

The only herb I've found which is notably better is fresh is corrainder, which in a curry makes a huge difference!

[bint]

Melman Giraffe said:

Does it not go black?

Unless I'm colour blind, not that I've noticed!

[bint]

Damn iPhone and error messages resulting in double posts!

[soad]

Melman Giraffe said:

Does it not go black?

Not yet. I tend to use it up fairly quickly.