![]() I want to stay inside with my slippers on. But I’ll be honest – in winter, sometimes I just don’t want to go tromping around cutting fresh thyme. Now the great irony is that nearly all of these herbs are hardy enough to hold up all winter long in my Zone 7B/8A garden, so drying them can be a bit unnecessary. Dried Herbs That Aren’t That Badįresh-herb-only purists don’t like to admit it, but some herbs hold their own quite well when dried. Instead, substitute green onions or finely minced shallot for a similar allium-vibe. For example, if a recipe calls for fresh chives but you don’t have any, don’t use dried chives. When a recipe calls for any of these fresh herbs, consider substituting something else, rather than reaching to the dried equivalent. It’s also easy to grow and buy nearly year-round, so there’s really no excuse for dried parsley. Parsley, in particular, loses everything that makes it wonderful when subjected to dehydration. But some herbs lose so much flavor when dried that they just aren’t worth using. ![]() The flavor of all herbs changes somewhat when dried. If a recipe calls for 1/2 teaspoon dried thyme, use 1 1/2 teaspoons fresh thyme.Use 3 times the volume when substituting fresh chopped herbs for dried. If a recipe calls for 1 tablespoon of chopped fresh basil, substitute 1 teaspoon of dried basil. ![]() Use 1/3rd the volume when substituting dried herbs for fresh. Usually, that place involves a big pot of stew, a glass of red wine and slippers. ![]() Who has two thumbs and loves fresh herbs? This girl.Īnd yet – there is a place for dried herbs. I love giant huge bunches of cilantro, I consider it a crime that parsley isn’t used as a vegetable, I’ll drink chimichurri sauce by the shot glass. ![]()
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