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When a recipe calls for an herb like basil or thyme, do you use fresh herbs or dried herbs? I'm Susan Bowerman and today we're talking about the differences between fresh herbs and dried herbs.

Fresh herbs:
When herbs are very fresh, their flavors and aromas are at their peak.
Fresh herbs are more perishable, you might waste some if you don't use them.
Fresh herbs are good if you're eating them raw, such as adding fresh dill in a salad.
When you're ready to use fresh herbs, just strip the leaves from the stems and add them to your dish whole or minced.

Dried herbs:
Dried herbs are more concentrated so you would use less than you would with fresh herbs.
Dried herbs can take longer cooking time than fresh herbs; you can add dried herbs while you are cooking. Fresh herbs on the other hand are better added towards the end of cooking.
Dried herbs don't spoil, but they can lose their potency over time. Store them in a cool, dark place and sniff them periodically to see if they've lost their aroma.
Dried herbs should be crushed a little bit before you add to cooking. Roll them around on your hand to release some of the flavor and then add to your dish.

I hope this cleared up some notions about fresh herbs vs. dried herbs. For more nutrition advice visit https://iamherbalifenutrition.com/