Replace Fresh Herbs With Dried Herbs
When a recipe calls for fresh herbs but you're all out of them, it it possible to substitute dried herbs on many occasions. However, it is important to know how to do this successfully, something following the steps in this article will help you with.
Steps
- Be aware that herbs change flavour when dried. This is due principally to the evaporation of the essential oils when the herb dries, altering the flavour quite markedly. Nevertheless, this alteration can be ideal given the right cooking medium, amount used and properly matching the ingredients. And realistically, many herbal mixes only come in dried form, so using these mixtures can be a very important part of certain cuisines, such as Asian or Italian.
- Account for the change in strength in dried herbs. Dried herbs are much stronger than fresh herbs. Many cooks recommend using one-third to a half the amount of dried herb to fresh herb. As a general rule for the most commonly used kitchen herbs, it is considered accurate to substitute one teaspoon dried for every tablespoon fresh. Know that the test is in the tasting because even half or a third the amount might be overwhelming in the dried form. It is always best to add less and top up if the taste is not strong enough.
- Use dried herbs where they are most effective. Dried herbs work really well in dishes that are sautéed. When sautéed, the dried herbs have sufficient opportunity to release their flavours into the dish.
Tips
- Variables such as storage method of the dried herbs, cultivation conditions for the fresh herbs that are then dried and regional factors all play into the suitability of dried herbs and the amount when substituting for fresh herbs.
- If a recipe says do not substitute with dried herbs, it is prudent to follow it. Most likely the chef has experienced a totally different dish when dried herbs are used, with this dish not being as successful.
Warnings
- Do not keep dried herbs beyond their use by date or beyond the date recommended when self-drying. They will spoil a dish rather than enhance it if their flavours have deteriorated. Smell and taste are good indicators of the worthiness of dried herbs still resident in the kitchen. Eventually the flavours will completely disappear, leaving you with nothing but ordinary leaves.
Things You'll Need
- Dried herbs
- Teaspoon and tablespoon
Related Articles
Sources and Citations
- Asian Online Recipes Blog, Can we substitute dried herbs for fresh ones, and if so, should we use them in the same amount?
