To Everything There Is a Season(ing)

Well, spring is (sort of) here in Prescott, and like every other year, I am again the mama of little baby herb plants! Along with using a lot of fresh citrus and zest, I’m definitely a fan of fresh herbs in my dishes, especially in summer (and especially when I can eat barefoot…but that’s another day’s blog ; )

That said, let me offer my two cents on a long-running debate: “Which is BETTER, fresh or dried herbs???”

Short answer: Neither is ‘better’. Both have their place. Using dried herbs during the cooking process will infuse their flavor into whatever moisture they are in or near. Tomatoes in a sauce, broth or cream in a soup, olive oil in a marinade (or dressing), even the fat rendered when cooking meat. Plus, they hold up well in the heat of cooking. That works any time of year…

I tend to use fresh herbs more in warmer months. It just seems to “go”. But that’s not to say I would only use fresh in a dish. I’ll use my freshly dried herbs, as I mentioned above, but then I’ll finish with a good dose of fresh ones right before serving. Also, they work nicely in any kind of cold salad, like cole slaw, or three-bean salad. Of course, you can’t beat fresh Basil on a Caprese salad…

So consider having an array of good dried herbs on hand to get your deeper flavors in, and thinking of fresh herbs as a really nice “accent”. Ultimately, it’s personal preference.

I’d say (as always) experiment, have fun in the kitchen
and make good memories! : )