Herbs, for the most part, are the leaves of a plant. They have been in use for centuries, for varied purposes, including for cooking and medicine.
In the case of cooking, the herbs, both dry herbs as well as fresh herbs add exotic flavor to food. Dry versus fresh herbs is commonly a topic of discussion which generates questions in many kitchens. The taste of a particular dish is affected by the storage method of its ingredients, and additives such as herbs, and the cooking technique employed. This article will give you some suggestions in order to help you make decisions regarding the use of dry herbs versus fresh herbs.
If you want to substitute fresh herbs for dry herbs, you can make use of this general conversion. If you add one table spoon of fresh herb, it will be equal to one tea spoon of dry herb. If you are cooking for several hours, be careful to not over cook such that the herb-induced flavors begin to dissipate through the cooking process. Also, the cook can wait until the dish is completely prepared before adding either fresh or dry versions of the herbs. If you are chilling the food, like pasta salads for instance, you should do the opposite. If flavors are added in advance, it provides the food a particularly special flavor.
While checking for differences between dry herbs and fresh herbs, check for differences in cost and the availability. When buying fresh herbs, the cook should look at them as if they are fresh flowers. First off, snip the bottom portion of the stem and throw any spoiled leaves away. Stems which are soft can be used along with the remaining parts of the plant. You should place the stems in a glass of water, and cover it using plastic. Place the container in the fridge and change the water every day.
If you plan to grow your own herbs, they can be preserved for several months by keeping them in the freezer, after they have been washed and dried. Simply store your fresh herbs in freezer bags. Those herbs that freeze perfectly will include tarragon, dill, basil, parsley and chives.
Many people make the mistake of storing their dried herbs near an oven. This is not advisable, as the continued heat exposure will slowly rob them of their flavor and fragrance. Exposure to excessive sunlight will have the same effect. Therefore, it's best to store your dried herbs in a cool, dark place.
In order to dry your herbs, one can use a microwave as it will save you time. To do so, first wash the herbs and place them on paper towels to dry. Next, the herbs should be placed in the microwave for a few minutes. Herbs that cannot tolerate prolonged microwave exposure include bay leaves and marjoram.
After drying, you can crumble the dried herbs using your fingers or in a grinder to finish the process. You can also check the freshness of the dry versions of the herbs by rubbing it on your fingers. If it is not aromatic, you should discard them.
There are some differences between dry herbs versus fresh herbs, but both versions have their place in any cook's pantry and freezer.
Fresh herbs or dry herbs? [http://theherbgardenexpert.com/herb-gardening/fresh-herbs-or-dried-herbs/] Which is better? Well they both have their place in a well-stocked kitchen. Find out more about fresh and dried herbs and their application at TheHerbGardenExpert [http://theherbgardenexpert.com/herb-gardening/Great-Resource/]
Article Source: [http://EzineArticles.com/?Dry-Herbs-Versus-Fresh-Herbs---Which-Are-Better?&id=3350330] Dry Herbs Versus Fresh Herbs - Which Are Better?