When do I use Dry Spices versus Fresh Herbs?

by Bill
(Sydney, Australia)

G'day Chef Todd, I have a question about when you use dry herbs and spices versus fresh.

I'm on the last day of your What's-for-dinner-challenge and it is absolutely brilliant!

Throughout the challenge I have generally used fresh herbs and just given them a bit of a dice and thrown them in. Occasionally though, I used a dried spice from a bottle when I've been out of the fresh. The meals have all tasted sensational, but it got me wondering about herbs and spices...

I hoped you might be able to tell me what the differences or benefits are in using one method over another.


Chef Todd Says:
Think of fresh herbs as an "oil packet". Shampoo companies give their samples in those little one-dose packets that you tear the tab off and squeeze out the shampoo. Think of fresh herbs this way, it's the oils in the herb that give flavor and aroma. Dried herbs have had their moisture and much of the oils removed.

Use the best ingredients that your time, money, and convenience will allow. I'm not one of those chefs who says you must ALWAYS use fresh herbs. That's not always practical in the home.

Fresh herbs should be added to any dish at the very end. Just the residual heat of your food will activate the oils in fresh herbs. Cooking fresh herbs in the oven only makes them dried herbs.

Dried herbs should be added earlier in the cooking process to let them reconstitute with the liquids in your dish. Keep in mind that most dried herbs are useless after 6 months in your cabinet. Make sure your dried herbs are refreshed at least that often.

Herbs are the leaves or flowers of a plant. Spices are the seeds, buds, stalks. Thus, you will rarely find fresh spices. The great majority of seeds, buds, stalks, stems are dried and ground for use.

Seasoning is the artists final signature on his completed work. Skillful seasoning of the appropriate basic cooking method makes a great overall dish.

Chef Todd.