"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 10-14-2012, 09:18 PM   #11
Chef Extraordinaire
Dawgluver's Avatar
Site Moderator
Join Date: Apr 2011
Posts: 24,986
My rosemary got huge. Dug it up and it's inside now. It smells so good.

She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 10-14-2012, 09:46 PM   #12
Executive Chef
Greg Who Cooks's Avatar
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
Fresh herbs often taste better than dried herbs, depending on which recipe.

Recipe authors should specify which herbs are better fresh, and should include measurements for each--since fresh is often stronger than dried.

I completely agree with the comments above that herbs are often easy to grow and are almost always better than dried.

Greg Who Cooks is offline   Reply With Quote
Old 10-14-2012, 09:50 PM   #13
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,165
Originally Posted by Greg Who Cooks View Post
...since fresh is often stronger than dried...

The rule of thumb is actually the opposite - to use less dried than fresh as dried are stronger.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-14-2012, 10:01 PM   #14
Executive Chef
Greg Who Cooks's Avatar
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
My experience with herbs indicates that it's often to compare the results fresh vs. dried because the two are difficult to measure comparitively..

I think that each chef should understand the comparative benefits and costs to using fresh herbs, and should bet their business on their prediction
Greg Who Cooks is offline   Reply With Quote
Old 10-14-2012, 10:26 PM   #15
Head Chef
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,314
I have three rosemary, a sage, oregano and thyme planted in the yard. All will survive the winters here, and supply all my and the neighbors needs.

I also have Kaffir Lime and Lemongrass growing indoors in a sunny Florida room.

Dill and basil do not do well here in the winter, and neither work well as a dried herb for my taste, and I will purchase the very expensive store bought fresh.
Bigjim68 is offline   Reply With Quote
Old 10-14-2012, 11:36 PM   #16
Half Baked
4meandthem's Avatar
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
I think you gotta use both. Fresh Oregano on a salad of cucs,toms,onions,cheese,etc would be far better than dried IMHO.
Dried works better in red sauce IMHO.

Fresh rosemary chopped is completely different creature than dried.
I make a lemon rosemary icing that dried just would not work in. Fresh bread and woody dried doesn't work either.

You gotta pick fresh what is available when available and cook something else when it doesn't make sense. Dried rosemary scallop skewers anyone?

Fresh dill VS dried? 2 totally differnt things on Salmon.

Just be yourself! Everyone else is taken.

My Flickr stuff!
4meandthem is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:45 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.