Hello Nautico,
Thank you for your question.
The term fresh-cut herbs is generally used to define those used to
flavor our food and beverages. These culinary herbs are used fresh
rather than dried. The flavor of fresh herbs has far more zest than
dried. Some herbs do not retain their flavor when dried and must be
used fresh.
Fresh Cut Herbs
http://www.freshcutherbs.com/
The Mangiare Bene website has a listing of herbs and states if they’re
better fresh or dried.
Aromatic herbs - Erbe aromatiche: Most of these herbs are best used
fresh but dried can do.
Bay leaf - Alloro : It is almost always used dry. One dried leaf is
enough to give flavour and must be removed after cooking.
Basil - Basilico: Must always be used fresh.
Fennel seeds - Semi di finocchio: Are always used dried.
Oregano - Origano: Is usually used dry.
Parsley - Prezzemolo: Always fresh or deepfrozen.
Rosemary - Rosmarino: Use fresh or dried indifferently.
Sage - Salvia: Better to use it fresh.
Source: Mangiare Bene
http://www.mangiarebene.net/marina/basic/larder.html
Parsley and sweet basil are best fresh as they lose most of their
flavor when dried.
Some of the herbs that are frequently used dried are bay leaf,
oregano, marjoram, thyme, rosemary and sage.
“Most people will tell you that fresh herbs are best for cooking since
they impart better flavor and aroma. Many herbs, in fact, lose most of
their flavor and aroma when dried. Dried parsley and sweet basil, for
example, are practically useless to flavor food.”
It is important to note that herbs, or any plant material for that
matter, lose some of their volume when dried. It is therefore
necessary to make an adjustment when substituting fresh herbs for
dried herbs and vice versa. The general rule of thumb is to substitute
three parts fresh herb for one part dried herb.”
http://www.herb.co.za/culinary/freshvsdried.htm
“When it comes to cooking, the topic of whether herbs are the most
flavorful when they are fresh or dry, is largely a matter of taste and
surely debated in countless kitchens across the world. Taste however,
can be affected by both storage and cooking techniques.”
In the article Herbs-Fresh vs. Dry by Melissa T. Shultz there are some
excellent tips to guide you.
http://www.supermarketguru.com/page.cfm/1225
Herbs In The Kitchen:
This article lists information about some of the most useful and
popular culinary herbs. It tells whether you should use the herbs
fresh or dried and which of the parts of the plant are used. It also
gives a suggestion of the types of foods in which you can use each
herb.
http://www.geocities.com/NapaValley/4688/herbs_kitchen.htm
Selecting herbs to grow by Grant Wood is another article about the ten
herbs that are recommended for beginner herb gardeners as they are
easy to grow and are easily stored. He mentions if it is better to
freeze or dry these herbs.
http://www.ag.usask.ca/cofa/departments/hort/hortinfo/yards/herbs.html
Tarragon - use fresh leaves only
Parsley - fresh leaves are best
http://www.mobot.org/gardeninghelp/hortline/messages/3619.shtml
Search Criteria:
Culinary herbs better used fresh or dried
"culinary herbs" fresh cut vs. OR versus dry
I hope you find this helpful and if there is anything that I've
written that needs clarification, please ask before you rate this
answer.
Best Regards,
Bobbie7-ga |
