Back in July, we first started a conversation about the value of cleaning out your herb and spice drawer. As we wind down the summer and welcome cooler nights, we're thinking about best ways to use the last fresh herbs from the garden. So for this month, we're back with a few additional ideas about herbs and spices.
What's stronger in flavour? Fresh or dried?
The golden rule is that typically, dried spices are stronger in flavour than fresh spices. You can use a cup of fresh cut basil in one noodle salad recipe, or you can use much, much less of dried basil.
There are different suggested ratios on the internet: the one third rule, or three to one tablespoon rule. Three tablespoons fresh vs. one tablespoon dried of the same herb.
We aren't keen to lean one way or the other, because senses of taste are quite subjective. Some people have very sensitive taste buds, and others need a bit more. Not to mention that taste buds change quite a bit over a lifespan. (I'm thinking here definitely of the amount of salt my grandma would put into a pot of soup versus how much I add...) So we agree with the golden rule: use more of fresh herbs and less of dried. But beyond that, we leave it to you to tinker with the recipes to make them what you love best.
When best to use fresh and dried herbs and spices?
Fresh ginger? Dried ginger? Parsley, dill? It's the tail end of summer, so you might even have some of these herbs and spices growing in your gardens!
No doubt about it - some herbs are simply better fresh, and we'd count leafy green ones like dill, parsley and cilantro in that group. Sometimes it depends on the recipe - for cooked recipes, it doesn't always make a huge difference. Parsley and dill are also good examples of herbs that can quickly lose their flavour dried.
Where you'll notice the biggest difference? For recipes that don't involve cooking, like a zesty pesto or guacamole, or shaking up a mojito - fresh is undeniably the best.
What about garnishes?
Several garnishes are also best fresh. A brilliant orange nasturtium (which I'm not even sure you could buy...) or that twist of lime or sprig of bright green mint or leafy cilantro.
Some spice garnishes can be surprisingly simple, like a pinch of sumac on top of your pasta salad, or toasted almond silvers, or deep red chili flakes on your sourdough pasta casserole bake for a bit of heat.
These are details on a plate that we might not reach for every day. But they can help make a good dish into a great one.
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