shakers logoaPinchOf.com logo 
 

Make the most of culinary herbs and spices.

Home
Articles
Questions and Answers
Links
Send us mail
Free update
About us
Media mentions
Recipe Index
Reference Desk
Books We Like
Poster Store

Our Mini-Mall

Help make this site more useful and fun! Write with your ideas or comments.

 

 


 
Spice Market, Algeria 1991
Spice Market, Algeria 1991
Paygnard
Buy this Art Print at AllPosters.com



 







 


 

  

Fresh or Dried?


The recipe calls for fresh dill but all you have on hand is dried. Is there a big difference? How do you substitute? 

The cookbook is now available for purchase! To find out more about it as well as take advantage of special website pricing ($8 off--use discount code U9KGY74Z) visit the Spiced Right e-store at CreateSpace.

We got a glowing review! Check it out at the Chef Talk website.

 

Fresh or Dried?

by Sandra Bowens

The recipe calls for fresh dill but all you have on hand is dried. Is there a big difference? How do you substitute?



When to use fresh

Certain recipes such as pesto or tabbouleh require fresh herbs as the central component of the dish. You wouldn't want to use dried basil in the classic Italian salad that layers mozzarella, tomatoes and basil leaves. Other recipes may be enhanced by fresh herbs but you could still get similar results using a dried version. A salad dressing where the dried herbs would become saturated is a good example.

 

Making the change

Essential oils are more concentrated in dried herbs so you use less. If you want to substitute dried herbs in a recipe that calls for fresh, the conversion is simple. Reduce tablespoons to teaspoons; two Tablespoons of fresh oregano equals two teaspoons dried.

Ginger is an exception to this interchangeable rule. If a recipe calls for fresh ginger, you cannot substitute ground. The flavors are completely different.  

 


Meet in the middle

You can perk up the flavor of a dried herb by combining it with common fresh parsley. Pick the parsley leaves from the stems, sprinkle with the required amount of dried herbs and chop the parsley fine. This breathes life into the dried product and adding parsley couldn't hurt any dish.



Use them up!

Fresh herbs are expensive. What if you buy a bunch of thyme but your recipe only calls for a tablespoon? Don't let the remainder go to waste. Use a few sprigs as a garnish to the finished recipe. Tie some sprigs together and use them as a basting brush or toss them into a soup. Drop the extra herbs into a mild oil or vinegar to make infusions for later cooking.

If you can find no other use for the fresh herbs before they go bad, hang a bundle upside down and make dried herbs. Only problem here, you will have to make the decision again the next time, fresh or dried.

 

back to top

 

Search this site

 


 

Other articles you might enjoy:

1. Buying and Storing Fresh Herbs

2. Fresh or Dried Questions and Answers Page

3. Another Multi-Lingual Herb and Spice Index

4. Handy Glossary of Herb and Spice Terms

5. Cooking Questions & Answers Page

 

 

 

Related Items: see all items...

 

 Favorite Recipes with Herbs: Using Herbs in Everyday Cooking   This collection of recipes gathered from herb farmers and herb shop owners provides the inspiration to try something fresh and new.


The Herb Society of America's Essential Guide to Growing and Cooking With Herbs  Straight from the experts with a bonus chapter of stunning photos and information about the National Herb Garden in Washington, D.C.

 


Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent World traveling has never been this delicous. Follow along with Jeffrey Alford and Naomi Duguid as they show you remote locales and exotic recipes without ever leaving your kitchen. 


 
 

privacy policy

  
 Copyright 1999-2013  A Pinch Of...  All rights reserved