by Gordon Hamilton

Created on: February 07, 2009   Last Updated: February 09, 2009

There are several factors which we have to take in to account when assessing the benefits and indeed the feasibility of using fresh herbs against using dried herbs. We have to consider the availability of the fresh herbs, the nature of the dish which we intend preparing and the fact that there are certain herbs which lose all their flavour when dried and should never be considered using in this form.

Herbs such as parsley in its various varieties, basil, thyme and rosemary are widely available fresh in most supermarkets and some smaller stores. We therefore most always have the option of using them in either their fresh or dried form.

Some herbs, however, perhaps such as fenugreek or tarragon are not so readily available and we will have no option but to plump for the dried variety.

There is another herb readily available to most of us which is worth mentioning in greater detail. Coriander is the English name for the herb in question and the name which it is known by in most English speaking countries. The seed of the plant is known as coriander seed, a very different ingredient and flavour.

In the United States, however, coriander is known by its Spanish translation, cilantro, and the seeds simply as coriander. This is worth remembering as it can cause much confusion if perhaps following a recipe not written by someone from whichever country you happen to be in!

If we are preparing such as a salad, we would of course never consider using dried herbs. The whole purpose of dried herbs is that the flavours have been concentrated and are subsequently released through the cooking process as they soak up the cooking liquor or the juices of other ingredients. We should therefore only consider using dried herbs in dishes which involve a medium to long cooking time for this reason.

There are three herbs in particular - possibly the three most common ones, fortunately - which I would never consider using in their dried form. They are parsley, basil and coriander/cilantro. The delicate and distinct nature of their flavours are lost entirely in the drying process and if for some strange reason a recipe specifically calls for any of them to be used in their dried form, I would either substitute for fresh, substitute for a different but similar herb, or simply omit the ingredient altogether.

Some of the more popular herbs can of course be grown very successfully in either our gardens, greenhouses or kitchen windowsills. They include parsley, coriander/cilantro and basil, or in the garden only such as chives, and this is an option we could look at it if we are perhaps in a locale where no fresh herbs are readily available. It also of course means that we are getting the herbs as fresh as they can possibly be.

I hope this guide has proven to be of some benefit in assessing using fresh herbs over dried and that in some way improves the quality of your cooking accordingly.

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