Thread 21407811

are fresh herbs always superior to dry herbs?

Ofcourse not

Reagan once cried when the Mormon tabernacle pulled up in a cart in front of him and sang at him during a Christmas parade.

>>21407811 (OP)
Usually yes. Especially fines herbes are useless dried but some like oregano or thyme are completely fine.

For stocks and soups I greatly prefer fresh herbs

For something very fatty (like a sauce), or meat roasting in an oven, I think the difference is less noticeable

>>21407811 (OP)
Fresh is better if you have enough thyme on your hands to get it

>>21407811 (OP)
Dried herbs are perfectly fine. You just need to avoid preservative fluids.

Granulated dried garlic? Works like real garlic. Jarred garlic? Weak sauce, not even garlic anymore.

Only time fresh is better is when the fresh is better/different than what goes into dried herbs. Don't fall for the meme of paying for water.

>>21407811 (OP)
I guess it's true. Thyme really does fly when you're a faggot.

>>21408339
>Granulated dried garlic? Works like real garlic.
I don't think so, tastelet

>>21407811 (OP)
Usually. Dried herbs sometimes just don't work (e.g. dried parsley, dried cilantro).

>>21407811 (OP)
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Nice Bob's Burgers tier joke.

>>21408339
Fresh parsley tastes like citrus and dry parsley just tastes like a basic bitter green. It's not just water but the subtle flavorings can be lost when they're dried.

>>21407811 (OP)
In most cases. But dry herbs have their place in dry rubs for meat for example. And they're fine for punching something up if you don't have fresh herbs available.

>>21407811 (OP)
it might be 'time' to wash your hands
hehe

>>21407811 (OP)
he's so fucked up

Protip: Never used dried paprika over the fresh

>>21407811 (OP)
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>>21407811 (OP)
Soft herbs are useless dried (parsley, cilantro, chives, mint, dill, basil), hard/woody herbs are much more versatile and maintain most of its flavor when dried (thyme, rosemary, oregano, marjoram, bay leaves, sage)

>>21410312
This is true, but I'd say dried dill isn't that bad.

As to the OP question, technically there are some herbs that are better dried, but they are not the usual culinary herbs. Wormwood (used in bitter liqueurs) should be dried and aged at least a year before use. Tea (used in some soups and for some rice dishes) needs to be dried.

It's more common that spices are better dried. Saffron doesn't develop its flavor until it is sun dried.

>>21410312
Dried bay leaves are a lot weaker compared to fresh, and so is sage. This tends to be an issue when the only version of bay leaves one can find is dried. Rosemary is kinda weak when dried as well. Loses the mild citrusy note, it's all resiny.

Dried mint is adequate; however it has a different flavor from fresh. So it's used in different applications. Ex. you wouldn't use fresh mint in a meat sauce, and you wouldn't use dried mint in a lemonade. Same thing with the "root herbs" (ginger, turmeric, galangal). They have different flavor profiles when dried.

Parsley, cilantro, chervil, basil etc. are indeed useless when dry.

>>21407811 (OP)
Dried oregano is definitely better.