When and how to use fresh herbs

When to Use Fresh Herbs

If you're making a raw dish like a salad tossed with fresh herbs, a tarragon or green goddess dressing, or a pasta salad with fresh basil, then fresh herbs can't be beat. Uncooked dried herbs tend to have a dusty taste, and are no substitution for chopped, fresh cilantro leaves in guacamole, or raw parsley added at the end of a cream sauce. They add a bright freshness that can't be replaced by dried herbs.

Certain herbs are always better fresh and lose their distinctive flavor when dried. Delicate, leafy herbs like parsley, tarragon, and chives are always superior when fresh, and should typically be avoided when dried since they don't add much flavor to a dish. They're also best when raw or cooked for just a few minutes.

Substitutions

The general rule for swapping dried for fresh herbs is to use 1/3 of the amount called for in the recipe. If a recipe calls for 1 tablespoon fresh rosemary, then add 1 teaspoon dried rosemary (there are 3 teaspoons in a tablespoon). The same rule applies with the reverse: if a recipe calls for 1 teaspoon of dried parsley, add 1 tablespoon fresh.

Remember that fresh herbs are best added at the end of cooking or after cooking. Dried herbs, on the other hand, benefit from some cooking, and should be added earlier to better develop their flavor.

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