Fresh Or Dried Herbs

Question: How do you know when to buy a fresh/dried herb/spice or to buy it in a bottle? Or am I missing something? I know you can buy things in a small bottle (basil, dill weed etc) and its "grounded") but you can also buy the actual leaves how do you know how to use the actual leaves or to use it already grounded (put into a bottle) Is there a huge difference in each one? And I mean herbs and spices

Answer: The ones that come whole are exactly the same, just left whole instead on grounded up, you can use the either way it makes no differents only to the taste, so if you want a stong taste used the whole herb/spice but just crush it a little to get the flavour out

Question: fresh or dried herbs in spaghetti sauce? when your making spaghetti sauce, do you use fresh or dried herbs?

Answer: Fresh is always best... Oregano, basil, garlic, bay and parsley are such easy to grow plants that it's a pity for anyone to use dried and bottled herbs if they have a sunny patch of ground or a window-box. A few square feet of garden space can easily yield all the herbs that you'll need for delicious Italian meals. They're even easy enough to grow in a sunny window for year round use

Question: Dried or Fresh Herbs for Wicca? I am studying Wicca and am about to start my herb collection, but have run into issues with collections. First, I have THE worst green thumb EVER. Second, I can't afford to go out and buy top of the line herbs whenever I need them (ie, to make bath sachets, or for tea if I come down with a cold, etc). Is it okay to use dried herbs? And if so, are the kind from the spice aisle okay, or is this something I should be ordering from another source?

Answer: You can use either. If you are looking for dried herbs, you can check out the spices isle at your local grocery store. There are also a few places that are cheaper online. For herbs that are used for consumption, and also others which are not, you can check out www.azuregreen.com. They are sold in bulk which makes them cheaper. There is another place online which sells spices in bulk: www.penderys.com. They have tons of spices, all of which are edible. Hope it helps!

Question: can you use a dehydrator for drying fresh herbs? I need a method that doesnt take that long!! I know you can bundle them and leave them out to dry for a few weeks..dont have space or time for that...I am growing basil and parsley...and i would like to use them fresh and dried!

Answer: yes you can.. your dehydrator can be used for many things.. and drying herbs is one of them.. wash them shake off the extra water.. place in the dehydrator and turn it on... now depending on how your dehydrator works on how long you need to leave them in it.. most are done in a day, some a few hours.. just watch them and turn as needed.. store in air tight container.. canning jars, zippper bags.. be sure to label what they are and the date.. dried things all can look a like after a while.. store in a cool dry place and they can last up to a year (really longer but recs are a yr)

Question: What herbs (dried or fresh) can I use with mince meat,chicken and pork chops? I would like herbs that i can use on all three meat dishes...thank you.

Answer: rosemary tyhme cilantro sage basil oregano lemongrass garlic

Question: How do you dry fresh herbs? I buy fresh herbs from the market. They wilt within a few days. How can I dry or preserve them?

Answer: I use my food dehydrator to dry herbs. Also, you can freeze them. To keep them fresher longer, you can put them in a jar or glass with some water at the bottom like flowers in a vase, but don't submerge the leaves or they will get icky!

Question: If I want to make a dream pillow, do I use fresh or dried herbs?

Answer: Dried mugwort for dreaming and lavender and cedar for sweet dreams.

Question: Does baking dried or fresh herbs remove any of the health benifits? If i was to take an herb that say was good for your digestive system, or one that helped with sickenss, or something like that, then cooked it in the oven with a food, would it lose any of its health benafits? / properties?

Answer: when cookin wit herbs you should always use fresh herbs. the taste is so different you can really tell in the way ur food taste. Health wise ur gettin more from it if their fresh

Question: What is the best way to dry fresh herbs at home? A method or something that works well and isn't to complicated or expensive. Thanks.

Answer: Whether you have your own herb garden or purchase your fresh herbs from the grocer or market, drying herbs is a great way to preserve them for later use. Drying herbs isn't a complicated procedure, and you don't need any special equipment or appliances to be successful. There are two basic ways to dry fresh herbs: air drying and heat drying. Air drying takes longer, but results in a more flavorful product. Heat drying is quicker, but the addition of heat to the process can, in effect, cook the herb and cause it to loose some of its flavor. Both methods, however, result in aromatic dried herbs that can last up to two years if stored properly. The Air Drying Method Air drying works best for hearty herbs such as sage, thyme, oregano, dill, and rosemary. More delicate herbs like parsley and basil can be air dried, but much care should be used when handling the fragile leaves and stems, and the herbs need to be checked frequently for the presence of mold. To air dry your fresh herbs: 1. Snip herbs in small bunches; gently shake each bunch to remove insects and dead leaves. Pluck off any damaged leaves by hand. 2. Gathering the branches by their stems, tie bunches of four or five branches together with string. Be careful not to tie the string so tightly so as to cause damage to the stems, as broken stems invite mold. 3. Hang the bunches upside down in a warm, dry, well-ventilated area. You can use an indoor clothes line, clothes hangers hung from a rod, or even hook the bunches over tacks in a bulletin board. If your herbs are resting against the wall while hung, turn them every few days to allow even drying. 4. Leave the herbs to air dry for at least two weeks. It doesn't hurt to leave them longer than that, so if you are unsure as to whether they are completely dry or not, leave them hanging. Herbs will be sufficiently dry when they are crumbly to the touch. 5. When completely dried, remove herbs from their stems. Discard any bunches that contain mold. Store in an airtight container or zippered plastic bag in a cool, dark place. The Heat-Drying Method Heat drying works best with the fragile herbs that may not make it through air drying without turning moldy. While there are many dehydrating machines on the market that use heat to dry food, using your oven is just as effective. To dry your fresh herbs using heat: 1. Preheat oven to 150 degrees. 2. Snip leaves from stems; discard stems. Also discard any branches that show signs of mold or damage. Rinse leaves under cold water and gently but completely dry with paper towels. 3. Line baking sheets with parchment paper or silpats (reusable non-stick baking mats). Spread herbs over the baking sheet in a single layer, taking care that they don't overlap. 4. Bake the herbs until they are completely dry and crumbly; about 40 minutes. Remove them from the oven and let cool. Store in airtight containers or zippered plastic bags, in a cool, dark place. Using Dried Herbs When you're ready to use your stored, dried herbs, crumble them in your hands before adding to your recipe. This will allow the aroma and flavor to escape the dried leaves much better than adding the whole herb at once. Alternatively, use a mortar and pestle to finely grind your herbs. As they age, dried herbs tend to lose their flavor and potency. If you're using older herbs, add a little more than the recipe calls for in order to get the maximum taste in your food.

Question: When substituting dried herbs for fresh...? do you use half as much or twice as much? I can never remember which. To clarify, the recipe calls for 1/2 teaspoon fresh rosemary. I am using dried. Do I use 1 teaspoon or 1/4 teaspoon?

Answer: You use a quater teaspoon, possibly even less. It all depends on weather is it crushed or dried there is a difference... I always use this website if I have any conufsions on substitutions. It says 1 tablespoon fresh = 1 teaspoon dried, so... just under a quarter aought to do it, if you like rosemary, and the smell and taste it adds, then just add a quarter teaspoon, and you should be fine.

Question: how do u dry fresh herbs? i would like to cut back some of my parsley, basil,chives & thyme that i'm growng to that more can grow (it's growing faster than i can use them) how do i dry them out or prepare them for freezing?

Answer: THE DRYING AREA: Should be dry, well ventilated, and out of direct light with good air circulation. In damp or cold climates, some artificial heat may be necessary to supplement the natural drying process. If you’re hanging the herbs in bunches, don’t make your bunches too large or he leaves could turn black or moldy. You can hang air-drying herbs inside paper bags to keep the dust off. But just be sure to punch many holes into the bags to let the air in and keep moisture out. Make sure the herbs are not left in places that could be attacked by insects or rodents. Vermin are especially common in hot, humid climates. In cold climates, mildew is a factor to consider. 1.- FIRST: Gently wash herbs and pat well dry with paper towels. Wet herbs will mold and rot. 2.- HANG TEMP UP. For large-leafed herbs such as basil, rosemary, and sage. Snip off leafy stems, remove the lower leaves along the bottom inch or so of the branch. Bundle 4 - 6 branches together and tie the cut ends together as a bunch and hang the bundle upside down. You can use string, twine or a rubber band. The bundles will shrink as they dry and the rubber band will loosen, so check periodically they the bundle is not slipping. The herbs should be dry and crisp after about two weeks. Strip leaves off stems and store the leaves in an airtight container. To check if your herbs are totally dry, crumble a bit between your fingers. If they’re crispy and break cleanly, they’re dry. If they bend and are still flexible, they need more time to dry. 3. SPREAD THEM OUT. For fine-leafed herbs such as oregano and thyme Remove foliage from stems and spread the leaves on a clean window screen set in a warm, dry, airy place away from direct sun. Stir them every few days; once they feel crisp, store in an airtight container. 4. TO DRY HERBS QUICKLY: Spread on a mesh rack and place in a slow oven set from 100-degrees to 125-degrees F. Using more heat causes the volatile oils in the plants to be destroyed. Leave the oven door open, and stand nearby because some leaves dry quickly. TIPS: Store your dried herbs in air tight containers. Zip closing bags will do. Be sure to label and date your containers. Your herbs will retain more flavor is you store the leaves hole and crush them when you are ready to use them. Dried herbs are best used within a year. Use about 1 teaspoon crumbled dried leaves in place of a tablespoon of fresh

Question: how do you freeze or dry fresh herbs?

Answer: chop the herbs, place them in ice cube trays, top it up with water and then freeze it. You will now have herb icecubes. Take one and throw it in a pot of soup. Doesnt take long to thaw. Still has color. It's a good thing

Question: How do I substitute dry herbs for fresh when the recipe calls for 1/4 bunch? The marinade recipe (for wild boar) I want to make calls for 1/4 bunch of rosemary and 1/4 bunch thyme. How many teaspoons or tablespoons of the dry herb can I use in substitution when it calls for 1/4 bunch? I was at the grocery store today and they seemed to have all the other fresh herbs except for these. Thanks in advance.

Answer: This might be were one tastes the marinade as you mix it. 1/4 bunch is not a lot, but dry herb substitute is much stronger in flavor. So try 1/4 tsp thyme and and 1/4 tsp rosemary, stir and taste the marinade if you think that it should taste stronger add more dry herb. I would say that the marinade can be pungent in taste which would follow through to a good flavor for your meat, but you do not need to add so much that you would be chewing on herb leaves..

Question: when is it ok or not ok to subsitute dry herbs for fresh herbs, is their a conversion factor/number to? work how much dry herbs to use in place of fresh herbs

Answer: In general, you always have to be much more careful with the dried variation because its flavor can be much more concentrated in most cases. With many herbs, the loss of natural oils can change the flavor that they impart on a dish. Mint for one, is something that should be used primarily in its fresh form, as the dried has only a small amount of flavor when compared to the fresh. Ginger is another, as dried ginger lacks the natural moisture present in the fresh root. Unless the recipe specifically states that dry or fresh can be used alternately, you basically have to use what the recipe tells you to use. Some recipes for marinades fit into the fresh or dry category because the final flavor is the only thing that gets transferred. In most other recipes, the author intended for the fresh or dry product to be there. In many cases, the change might be very noticeable. Herbs are intended for flavor as well as for color and body.

Question: Do you use dried or fresh herbs for your cooking?

Answer: i prefer to use fresh herbs, but there are times that i can't get fresh, so i will use dried.

Question: Dried Vs Fresh Herbs? If you use Fresh herbs do you use more less or the same amount as if you were going to by the dried store bought one?

Answer: I use around the same amount of fresh herbs but the flavour is stronger. It is best to add fresh herbs last because if you add them first or during the cooking they can burn and they will loose flavour. So just before you are about to serve, stir the herbs through. Sometimes I add dry herbs at the beginning of the recipe and than a few fresh ones at the end for a strong flavour.