Fresh vs. Dried Herbs

There are some common questions among home cooks when it comes to herbs—when should I use fresh herbs vs. dried herbs? What are major differences between the two? Can they be substituted? How can I use my leftover herbs before they go bad? Let's walk through everything you need to know!

When Should I Use Fresh Herbs?

It's best to go for the fresh herbs when you are making salads, quick sauces, dips, garnish, etc. They also add a beautiful pop of color to your dish. Here’s things I always use fresh herbs for:

• Tzatziki sauce with fresh dill

• Cilantro Lime Rice with fresh cilantro

• Mediterranean Cucumber Salad with fresh parsley

• White Wine Sage Sauce Over Chicken with fresh sage

• Caprese Salad with fresh basil

• Chimichurri Sauce with fresh parsley, oregano, and cilantro

• Roasted Thyme Potatoes with fresh thyme

• Lamb or Pork Dry Rub with fresh rosemary

When Should I Use Dried Herbs?

Dried herbs are typically best for sauces or stews that cook for a long period of time. There’s no benefit using fresh herbs with these dishes because most of their flavor will eventually cook away, and the herbs become wilted. Here’s things I use dried herbs for:

• Homemade Tomato sauce with dried basil and oregano

• Beef and Vegetable Stew with dried bay leaf, oregano, and thyme

• Roasted chicken with dried thyme (Dried and fresh thyme can normally be used interchangeably. If the recipe calls for 1 T of fresh thyme, use 1 tsp. instead).

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Cons of Fresh Herbs

• Can be expensive

• Takes time to prepare/chop

• Typically go bad after a week or so

Pros of Fresh Herbs

• Unbeatable, fresh flavor

• Adds texture and color to a meal

• Easy to grow yourself

Cons of Dried Herbs

• Doesn't provide the full flavor fresh herbs provide

• Often doesn't substitute well for fresh herbs

Pros of Dried Herbs

• Less expensive

• Shelf-stable

• Condensed flavor, so you can use less

• Great for time-intensive sauces

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Can they be substituted?

Mmmm it depends on the herb. For example, you can substitute fresh and dried thyme pretty easily because it is a hearty, woody herb. Using fresh or dried thyme on roasted potatoes will not make too much of a difference, although you achieve the citrusy, earthy flavor better with fresh thyme.

More delicate herbs, like dill or parsley, are difficult to substitute. But, if it saves you time and you don't mind sacrificing flavor and texture, then try it out!

On the other hand, if a stew calls for dried herbs and all you have is fresh, I would go out and buy the dried herbs. Dried herbs have a more potent flavor that works well in time-intensive meals. Fresh herbs would wilt and lose their flavor. Plus, dried herbs are shelf-stable and helpful to have around in your kitchen!

If you are substituting fresh for dried herbs, remember the ratio is 3:1. For example, if the recipe calls for 1 Tablespoon of chopped fresh basil, then use 1 Teaspoon of dried basil (there are 3 teaspoons in 1 tablespoon).

Dried Herbs I Always Keep in My Pantry

• Bay Leaf

• Basil

• Oregano

• Thyme

How to Chop Fresh Herbs

Here is a helpful video from Serious Eats for slicing, chiffonade, and finely chopping herbs.

• Cilantro & Parsley

  • Chop across the entire bunch where the leaves begin. I normally discard the stem portion. Cluster into a pile. Finely chop all of the herbs with one hand on the handle of the knife and the other on the top of the knife, moving the blade in an up and down rocking motion across the herbs.

• Thyme & Rosemary

  • Pull the leaves off the stem by running your fingers along the stem, opposite the leaf growth. Cluster into a pile. Finely chop.

    • Note: If the thyme is delicate, you don't have to pull the leaves off of the stem. Just finely chop the entire herb, both leaves and stem.

• Dill

  • Pull the "branches" off of the stem. Form in a pile. Finely chop.

• Basil

  • For a chiffonade, pluck the leaves off of the basil stem. Pick about 5 leaves of similar size and stack them on top of each other. Roll them up tightly. Then, slice across the rolled basil.

Chopping Fresh Thyme

Ways to Use All of Your Fresh Herbs:

A recipe often calls for a tablespoon or two of a fresh herb—leaving you with a bunch of fresh herbs in your fridge. There are PLENTY of ways to take advantage of these herbs, rather them going bad in your crisper drawer (we’ve all been there though!).

• Add parsley, cilantro, basil, or chives to a side salad.

• Make an herb (compound) butter. Chop up your leftover herbs, add a little salt, and a squeeze of lemon juice to warm butter. Mix around and put back into the fridge. Use the herb butter on top of any protein. It also tastes great to make scrambled eggs with!

• Add chopped herbs to scrambled eggs.

• Chop up herbs for a dry rub on proteins.

• Make your own vinaigrette with chopped herbs.

• Savory cocktail with a branch rosemary or thyme. Muddle mint or basil for a mojito.

• Add herbs to a yogurt sauce to dip chicken, lamb, falafel, etc.

• Make a herb sauce like pesto or chimichurri.

• Sprinkle chopped herbs on top of roasted vegetables as a garnish.

• Add them last minute to a pan sauce. After cooking a steak, throw some butter, splash of wine, and herbs into the pan. Swirl around and top the steak with the sauce.