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Dried Herbs That Aren’t Worth It

Wednesday, September 14, 2011 @ 10:09 AM

posted by Sibella

by The Daily Meal
Source: Yahoo

… Plus the few that are

One of the most attractive qualities of fresh herbs is their intense fragrance and flavor, especially with just-picked ones. Unfortunately, as the cold weather approaches, snipping some fresh mint and basil leaves from the garden is no longer an option.

With that comes the inevitable question: Is it worth buying dried herbs when you don’t have access to fresh ones? Well, it depends. Some herbs work better dried whereas some are definitely not worth your money.

To figure out which is which, we turned to Bruce Bromberg, owner/chef of Blue Ribbon Sushi Bar & Grill at The Cosmopolitan of Las Vegas, who feels very passionately about the subject. What gets him the most? “Dried basil is my number one offender! While the dehydrated versions of rosemary, oregano, and even dill still possess some of their better half’s best qualities and characteristics, basil, once dried, misses the mark.”

As he explains, when herbs are dried, they lose their water content and oils, which also means some of their brightness, especially for leafy herbs like basil. Dried herbs come in handy though when you don’t have access to fresh ones (like in the colder months) and for dishes that have longer cooking times. While some herbs, like oregano, benefit from drying, others, like mint, definitely don’t.

When substituting dried herbs for fresh in a recipe, Bromberg says that as a general rule with leafy herbs like basil and parsley, “I go with a 2-1 ratio and sometimes a little less. For other herbs, like rosemary, I go with a 1-1 ratio.” What to do if you have leftover herbs that you aren’t going to use? Instead of letting them go bad in the fridge, he recommends drying them yourself by placing them on a rack in a warm spot for a few days.

To find out more about which herbs you should buy dried over fresh, check out what Bromberg has to say on the matter.

Basil

Leafier herbs tend to lose more of their characteristics when dried and, according to Bromberg, that means taking away “what’s so special about basil, the freshness and brightness of it.” He explains, “When basil is dried, it loses a lot of its flavor (not to say that it’s obsolete) and just doesn’t stand up the same way as fresh basil does.”

While certain dried herbs work well in recipes, Bromberg says, “In no way can dried basil stand up to the fresh version. Can you imagine a fresh Caprese Salad sprinkled with dried basil or a pasta with ripe Roma tomatoes and dried basil? I think not.”

Mint

Mint is definitely not an herb Bromberg recommends buying dried. Why? “It loses brightness when dried and the flavors are much more muted,” he explains. “Some dried mints can even take on a hint of bitterness, which the fresh version does not have.”

Parsley

When it comes to parsley, Bromberg is on the fence. Since they dry their own herbs at the restaurant, he says it depends on the dried parsley you’re using. But one thing is for sure: dried parsley translates better than basil. As he explains it, “Parsley has an earthy quality that stands out through the drying process and still translates — it has a very distinct, pungent flavor.” Try using it to flavor chicken, similar to how you would use dried rosemary or thyme.

Rosemary

Rosemary is an example of an herb that isn’t leafy like parsley or basil. Because of this, it dries very well and can add different layers of flavor to a dish. But be warned: “A little goes a long way with dried rosemary though, so you have to be careful to not overdo it,” Bromberg says.

Dill

“Dried dill actually works pretty well,” says Bromberg, but it also depends on what you’re using it for. He explains that fresh dill provides a softer flavor, but the dried version works well if you’re seasoning deviled eggs or salmon.

Oregano

Commonly used to top pizzas or in tomato sauces, oregano is an herb that works well in the dried form. Bromberg explains that the flavors are more recognizable dried than they are fresh and make a bigger impact in the dish.

Thyme

Like oregano, thyme also works well dried and has a recognizable flavor. Dried herbs work well in dishes with longer cooking times, and thyme works as a great seasoning for roasted chicken.

Tags: basil, cooking, cooking tips, dill, dried herbs, dried vs fresh herbs, food, fresh herbs, herbs, mint, oregano, parsley, rosemary, thyme

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Fresh, Organic Herbs For Sale at Mountain Valley View Farm

Thursday, June 30, 2011 @ 12:06 PM

posted by Sibella

Please click on the above flyer to view it in a larger, easier-to-read format.

In addition to our wide range of fruits and vegetables, dairy products, and eggs, Mountain Valley View Farm is pleased to offer our customers fresh, homegrown herbs. Like all our products, these herbs are organic, grown without pesticides and other chemicals that are harmful to the body. The flyer above represents a small sampling of the many delicious herbs you can find at our farm. Please read on for a full list. As you will see, not only are our herbs a wonderful way to add zest to your cooking, but they each have unique health benefits that you can take advantage of.

Basil: Basil is originally from India, but is perhaps most famous for its use in Italian cuisine, although it is also widely used in Southeast Asian cuisine. It is the main ingredient of pesto, and can also be used in a wide variety of sauces, put on pizza, or added to curry, stir fry, and Asian soups. Health studies indicate that basil oil is antioxidant and antiviral, and in India it is used to treat asthma and diabetes.
Chamomile: A sweet tasting herb most often made into tea and served hot. It has soothing properties that can relieve stress and lull a person to sleep. Mountain Valley View Farm grows two varieties: German and Roman chamomile.
Chives: A popular herb, the smallest variety of onion. It is commonly used to season potatoes, soups, and fish, among other dishes. It is one of the staple herbs of French and Mediterranean cuisine. Chives are rich in Vitamins A & C, as well as calcium and iron.
Cilantro: Also known as coriander, this herb is popular in many cultures, including the Middle East, Central and South Asia, the Mediterranean, India, Mexico, Latin America, China, and Africa. It contains antioxidants and is used as a digestive aid in folk medicine.
Cress: Also called pepper grass, this herb is tangy and adds a pleasant zest to salads, soups, and sandwiches. It is related to the vegetable watercress, which shares its peppery flavor. Mountain Valley View Farm grows three varieties of cress.
Dill: An herb of Eastern European origin that American use in pickling, but with varied uses across other cultures, where it can be found in curries, soups, rice dishes, and more. Dill seeds are known to be soothing to the stomach.
Fennel: An herb that is widely used throughout the world, it has a similar flavor to anise. The bulb is chopped and used either cooked or raw in salads, pastas, and side dishes of Mediterranean cuisine; while the seeds are used in sausages and sauces of Italian cuisine, and in various Indian and Middle Eastern dishes. Fennel is believed to have many health benefits including soothing the digestive system, as well as a possibility for treating glaucoma, hypertension, and colic.
Mint: A delicious herb with a sweet, warm flavor and strong, cool aftertaste. It is used in teas and other beverages, jellies, candies, syrups, and ice creams. It is also used as a seasoning for lamb in America, Britain, and the Middle East. Health benefits of mint include alleviating stomach pain and nausea, use as a decongestant, and aromatherapy.
Tarragon: One of the mainstay herbs of French cuisine, it is particularly excellent with chicken, lasagna, and fish. It is used in Béarnaise sauce and to make flavored vinegar. It comes in two varieties: French tarragon, which has a stronger flavor but is more difficult to grow; and Russian tarragon, a hardy plant with a somewhat weaker flavor.
Thyme: A subtle herb that blends well with other herbs and spices. It is commonly used on meats (particularly lamb and chicken), soups, stews, tomatoes, and eggs. It is a main component of herbes de Provence and the Middle Eastern herb mix za’atar. Thyme is high in iron and has antiseptic properties.