When To Use Fresh Vs. Dry Herbs

In this video, Escoffier Online’s Chef Mark Dowling discusses fresh vs. dry herbs and when the right time to use the two is. Dry herbs are best used during the winter months when there aren’t any fresh herbs available. They can often have more concentrations in them than fresh herbs. For dry herbs they are best used at the first one-quarter of the cooking process.

When using fresh herbs be mindful of storing them and make sure to remove any damaged pieces of the herb. Avoid freezing fresh herbs because they will discolor. For fresh herbs they are best used towards the last one-quarter of the cooking process so they don’t turn black. To learn more about our online short course: World Flavors, Salt, Spices and Herbs, click here!

If you like this post, please be sure to check out the following!

Herb Identification Culinary Demo
Free Cooking Course – World Flavors: Salt, Spices, & Herbs

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