Fresh vs Dried Herbs and Spices

Adjustable measuring spoons
make measuring spices easy.

We all know fresh is best. But what happens when your recipe calls for fresh spices and all you have on hand is dried? In most instances, you can substitute 1 teaspoon of a dried herb or spice for 1 Tablespoon of the fresh. Some recipes just aren't the same without fresh ingredients like fresh basil in a Caprese salad. But in most cases, you can easily substitute the dried version of a spice in place of the fresh. Keep in mind that dried spices tend to loose some flavor over time, so if that container has been in the cabinet for a while you might add a slight about more than the day after you bought it.

Have fresh herbs left over? Add it to a mild oil or vinegar to use as infusions for later cooking.

Cooking Tip: Curly vs Flat Parsley

Have you ever looked at the neatly arranged parsley garnishing your seasfood dish and wondered, do we eat that?

The answer is yes but what you're really eating is curly leaf parsley. Curly leaf parsley is most often used as a garnish to add color to plates of monochromatic food or to dress up seafood displays.

Italian, or flat leaf, parsley has flat leaves as its name suggests, and many cooks prefer it for its more pronounced flavor, as it contains more essential oils than the curly leaf variety.

While parsley is generally used for its leaves, parsley stems actually contain more flavor. Finely dice them and add to stocks, sauces, sautés and other preparations for added taste and vitamins