5 Dec 2012

Fresh Herbs vs. Dried

Submitted by susan

Generally, add dried herbs early in the cooking process so they have time to rehydrate and achieve full flavor. Add fresh herbs toward the end of the cooking process so that they don't lose their flavor. Fennel, oregano, rosemary, sage, tarragon, and thyme are all good choices for drying at home, because they retain their flavor longer.