by Santi Meintjes

Created on: April 03, 2008

The surprising fact is that most herbs have more culinary flavour when dried than fresh. In fact, the general method is to use three times as much fresh herbs as dried herbs in a recipe. Therefore, if the recipe calls for one teaspoon of dried herb, you would add three teaspoons of fresh. So it seems that the best choice would be driedor is it?

The attraction of fresh herbs is hard to withstand, especially when the herbs are in flower - the arresting blue of rosemary flowers, the pure white of chamomile, the dramatic red bergamot flower. For purely fragrant purposes fresh definitely beats dried herbs. A table arrangement of lavender, thyme and geranium will delight with a release of fragrance every time the leaves are touched or brushed against.

Fresh herbs make wonderful garnishes. We have become accustomed to a limp piece of parsley hastily chucked onto a dish just before serving, but you can achieve so much more. Push a sprig of borage flowers into the butter - the blue star-shaped flower makes a wonderful contrast against the yellow of the butter. Lay some fresh rosemary twigs over a vegetable platter. Lightly bind a sprig of mint or marjoram to the serviette for an understated but elegant place decoration. Basil leaves look stunning and are edible additions to most salads. And if the parsley is picked fresh and kept in ice cold water, it remains a good standby to add that little bit of green pizzazz to a plate of food that may otherwise look quite ordinary.

When it comes to cooking, dried herbs are convenient to use and store and they sould enable you to never run out. However, be sure that the bottles are airtight and that you store them in the dark. Spice racks that stand on the kitchen counter should not be used to store dry herbs. When you buy dried herbs, try to take a bottle as far back in the shelf as possible - the foremost one may have been exposed to light for weeks for all you know.

It is possible to store fresh herbs for a few days in a plastic bag in the bottom of the refrigerator. Watch out for water in the bag - it will encourage rot. Most fresh herbs will not last more than about a week in this way, which should encourage you to grow some yourself (in a pot if needs be) if you prefer them fresh.

An alternative to either fresh or dried herbs is to store herbs in oil. Fill a clear jar with freshly picked herbs and cover with a bland oil such as sunflower. Avoid highly flavoured oils like sesame - it will overpower the herb. Strain and provide fresh herbs every two weeks. Naturally the oil acquires the flavour of the herb. The same can be done with vinegar, but warm the vinegar before pouring onto the herbs. Herbal oils and vinegars make wonderful instantaneous salad dressings and marinades.

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