One of the methods to add more flavor to a dish without significantly increasing the amount of salt and fat in it is to cook it with herbs. But how often have you purchased fresh herbs only to find that they have wilted and turned brown when you use them from your refrigerator? That is why We adore using dried herbs as an alternative to fresh, particularly during the winter months when fresh herbs could be costlier or not as available at your grocery store. Dried herbs have the same flavor and aroma as their fresh counterparts but don't require as much preparation. With these simple tricks, cooking with dried herbs may be as flavorful as cooking with fresh herbs.
Small Amounts Have a Significant Impact
Dry mix herbs are generally less expensive than fresh ones and have a longer shelf life. If you have a recipe that asks for a tiny bit of fresh, try substituting them for the fresh. Because dried herbs have more flavor than fresh, consider using one teaspoon of dried herbs instead of one tablespoon when a recipe calls for fresh.
Tightly Store Dried Herbs
Store dried herbs away from heat sources, such as your oven or the area above the stove. It's critical to stay out of the sun and wetness. When stored correctly, dried herbs should last six months to a year.
Create Custom Spice Blends
Preservatives and salt content are high in many prepackaged mixtures. To control ingredients and, most importantly, heat, try to make your dry mixed herbs.
Add Right Before Cooking
For the flavor of dried herbs and spices to come through during cooking, they require time and moisture to rehydrate. Therefore, add mix dry herbs at the beginning of cooking to assist them in getting the most flavor!
Look for Bulk-Dried Herbs
We advise purchasing different dried herbs and spices in tiny amounts to test them out and then in larger quantities to save money once you've found the ones you use most regularly.
Some Popular Herbs Used in Cooking
Basil
There are several types of basil. This plant has an intense flavor similar to clove and licorice combined. Pasta sauces and pesto are just two of the numerous recipes for basil. Dried basil lacks flavor compared to fresh basil. In Mediterranean cooking, it's relatively common. As in this Tomato Salad with Basil Vinaigrette, tomatoes and basil are a perfect match.
Bay Leaf
A "woodsy" flavor is added by bay leaf to sauces, stews, vegetables, and grilled meats. Supermarkets often have dried bay leaves, which are less costly than fresh. Add them early in the cooking process to bring out the flavor of the bay leaves. Take out before serving. This soup is a curried cream of parsnip and carrot soup with a bay leaf added.
Cilantro
The pungent scent of cilantro, also known as coriander, is frequently characterized as "soapy." It complements spicy meals nicely. Salsas, curries, and stir-fries like this one with sweet chili and tofu contain cilantro. Add the cilantro shortly before serving for optimal flavor, as it doesn't cook well. The plant's dried fruit, coriander seeds, are widely utilized in Asian cuisine.
Dill
Dill is used in salads, fish, egg, vegetable, and meat dishes, sauces, and dressings because of its unique, mild flavor. As dill loses flavor when cooked, add it toward the end. Since dried dill has minimal flavor, use fresh dill whenever possible. Since dill seed has a more robust flavor than leaves, it is best to use it early in the cooking process to allow the heat to enhance the flavor. Add dill to Apple and Mustard Beet Salad.
Lemongrass
Lemongrass smells and tastes like sour lemons. It is frequently used in Thai and Vietnamese cuisine, where it is used to flavor drinks and soups. Cut off the top and bottom, then remove the lemongrass's outer layers and white base before using. Cut it into big pieces to make it easier to remove once a meal is cooked. Fresh lemongrass is preferable to dried lemongrass.
Marjoram
While marjoram is gentler and sweeter than oregano, they are comparable. Marjoram complements meats like veal, lamb, and hog excellently. When added to the cooking process's conclusion, it has the greatest flavor. For this Ontario Winter Vegetable Soup, try adding marjoram.
Oregano
Because of its deeper, more intense flavor and perfume, oregano is also known as wild marjoram. Fresh oregano can be substituted with dried oregano. Meats and tomato-based foods like pizza sauces pair nicely with oregano. Additionally, it complements the flavors of most veggies well. Try it with eggplant and zucchini from the Mediterranean.
Parsley
Parsley is a fresh-tasting herb with a hint of pepper that may be used as a garnish to season various foods. Instead of curly parsley, look for flat leaf or Italian parsley with greater flavor. Use fresh parsley whenever feasible, as it has a stronger flavor than dried parsley. Additionally, parsley may be a crucial component in salads like this one made with bulgur wheat.
Rosemary
The robust flavor of rosemary includes a hint of lemon and pine. Rosemary leaves are a common addition to soups, veggies, seafood, potatoes, meats, and tomato sauces. Intense flavor and scent are produced by both fresh and dried. Try it with the cider-glazed carrots and pork tenderloin.
Sage
Sage is a powerful herb with a musty mint flavor and scent. It is also slightly bitter. In Mediterranean cooking, it's frequently utilized. Sage is frequently used to flavor sausage, beef, pig, and chicken stuffing when coupled with other potent herbs. Since dried sage has a strong flavor, it may be a viable alternative to fresh sage in limited amounts.
Thyme
Thyme is frequently used with other herbs like rosemary, parsley, and oregano to flavor soups, stews, sauces, vegetables, meat, poultry, and fish. In French cooking, it is frequently utilized. Use in moderation due to its strong flavor. With this minestrone, give it a try.
How Can Dried Herbs Keep Their Flavor?
There are several methods to extract the essence and taste from your mixed dry herbs, and they are all free of work and time. Whichever way you go, we always advise beginning with a little crush using the back of a spoon or between your fingers. Another excellent way to release some additional flavor is to toast the herbs in a dry skillet lightly, but watch out not to burn them.
As with most dry items, rehydrating permits the taste to seep into the rehydration liquid. Put your herbs in a bit of oil, vinegar, or other liquid before combining them with the other ingredients if you use them in a simple dressing or sauce that won't be cooked. Give the dry mix herbs at least ten minutes to sit in the liquid.
Feel free to add your dry mix herbs to the pot if the meal you intend to use them in is cooked, mainly if it is simmered or boiled. The flavors will nicely permeate the dish while it cooks.
How Long Do Dried Herbs Last?
Herbs that are preserved by dehydration do not acquire an eternal taste. The flavor will gradually fade rather than suddenly disappear within a set amount of time. However, you may test them after a year or so to see whether retaining them is worthwhile.
You can preserve your dehydrated herbs for a more extended period. To begin, store them in a cold, dark area. Dried herbs are not friends with moisture or the sun. If storing them in glass, use a dark jar over a transparent one and ensure the container is covered well to prevent air exposure.