dried herbs for cooking

How To Substitute Dried Herbs For Fresh And Vice Versa In

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Essential Spices Dried Herbs For Every Home Cook Spices Drying

Summer is just around the corner, which means it's almost time to start hoarding all the fresh mint and cilantro. And though the weather still hasn't warmed up across the country, we're making a case for the always-in-season dried herb.

They may not hold the same clout as their, er, livelier brethren, but dried herbs are more than just the obvious but carefully calibrated substitution for when fresh herbs aren't in season or readily available. Here's how:

Some of our favorite ways to use dried herbs are for seasoning salad dressings and infusing oils. Dried oregano is great on top of pizza, but it makes for an excellent Italian dressing, too. And if you're cooking with dried herbs, as opposed to garnishing with them, make sure to sprinkle them in early on in the cooking process, so they can add the most amount of flavor.

How To Make Your Own Dried Cooking Herbs Thrifty Little Mom Cooking

For as long as cooks have been putting food to flame, herbs and spices have been there, adding complex flavors and aromas. Without them, food would be bland and unmemorable. No wonder they're our constant kitchen companions.

We often say these words together: "flavored with herbs and spices." But what's the difference between them? Both are seasonings, of course. But of the two, spices are generally more pungent and often stronger-tasting. Spices typically come from the bark, buds, fruit, roots, seeds, or stems of plants and trees; while herbs are the more gently fragrant leaves of plants.

When do you add herbs and spices? It depends on the kind of herb or spice you're using and the dish's cooking time. Herbs with mild flavors, like basil and parsley, work best when added right at the end; strong-flavored herbs, like bay leaves and sage, work best over the length of the cooking.

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Compared to whole spices, the flavor of ground spices is more concentrated. Hence, ground spices will infuse sauces with flavor faster than whole spices. If you have a short cooking time, add ground spices at the start. If your recipe calls for a slow simmer, it's okay to add them towards the end of cooking. Long-simmering stews and soups are also great for whole spices, whose flavors will release at a leisurely pace.

When working with leafy herbs, take the time to release their oils. To do this, place the leaves in the palm of your hand and rub them gently with your fingertips to help release flavors and aromas. Toasting seeds and certain spices (like cumin) in a dry skillet will also enhance flavors and aromas.

There are many herbs that you can use to add flavor to your salads and stews! Keeping that in mind, we have combined an exclusiveList of Cooking Herbsthat are going to come in handy while you prepare your favorite recipe!

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