Fresh Herbs For More Intense Flavor
Fresh herbs or dried herbs in cuisine? Fresh herbs make a significant difference in flavor. Fresh herbs such as coriander, dill, tarragon, oregano, basil or rosemary, make any dish more flavorful as a result of a more intense flavor of the herbs used. This is also true of herbs like thyme and sage.
Dried Herbs For Subtle Flavor
Dried herbs add a subtle flavor, depending on the amount used. Chiefly, the use of dried herbs in cooking is to propose a less bland taste to ingredients in any dish. Dried herbs offer a comprehensive means maintaining a supply of herbs for use over a longer period of time. Dried herbs retain subtle flavor longer than fresh herbs retain their intense flavor. Aging of fresh herbs eventually reduces the intensity of the flavor.
It’s important to note that some fresh herbs can be frozen if prepared properly. Freezing fresh herbs, in most cases, retains color as well as fresh flavor. Some of the fresh herbs that freeze well are tarragon, rosemary, dill and thyme. Freezing fresh herbs for up to 2 weeks is a good way of having a ready availability for future use.
A helpful hint for fresh herbs that saves money is to keep fresh herbs in the refrigerator until they begin to lose a shade or two of original color. Then, store in a paper towel and allow to dry naturally in the refrigerator. When the drying process is complete, simply use as you would dried herbs.