Stock Pot
Senior Cook
It's hard to find a recipe these days that doesn't specify all fresh herbs. Yes, I know they taste better. But do they taste that much better? For many herbs I would say no, they are not worth the $5.00 - $10.00 they can add to the cost of a meal. Oregano and thyme, for example; Herbes de Provence, Italian Seasoning are two more. Cilantro? No- use fresh or just don't use it. Dried Cilantro is useless. Sage? Don't know. Parsley, yes (it is not a strong taste in either dried or fresh form). Rosemary? dried is fine.
I wonder if there are any blindfold taste tests out there that compare fresh to dried with certain spices. There are some tricks with the dried spices, too, like blooming them in hot oil before the liquid is added.
I wonder if there are any blindfold taste tests out there that compare fresh to dried with certain spices. There are some tricks with the dried spices, too, like blooming them in hot oil before the liquid is added.