T1B

In what instances or specific dishes do you find dry herbs to be better than fresh herbs, or vice versa? I've found that many recipes that call for fresh herbs taste just as good, sometimes better, when made with dry herbs. Most of my food is made with dry herbs mostly due to the convenience factor and the fact I don't have access to a large, good selection of fresh herbs. There is a farmer's market somewhat near me that I haven't been to (new to the area), but will definitely hit up once summer rolls around for some good fresh fruits, veggies, and herbs. My other issue is preserving fresh herbs...I hate to buy a whole container if I only plan on using one sprig of rosemary, for example. What's a good way to preserve fresh herbs? I've heard freezing them, but what does that do to the flavor?

I prefer dried basil to fresh for pesto. I agree about buying containers of fresh herbs, but rosemary is one that is just so much better fresh. Other than that, I mostly buy dried. I do grow basil and oregano in a good sized flower pot by the window spring thru fall.

Fresh are always better. I hear you can keep dried herbs/spices forever. I know people that have jars in the pantry for 10 or more years.

I'll cook with dried mint, but nothing compares to fresh sprigs from the garden. I agree with you on the oregano, it seems to be more flavourful in dried form and I'm still picking it almost until it snows up here, so I'm good throughout the winter.

trev wrote:Fresh are always better. I hear you can keep dried herbs/spices forever. I know people that have jars in the pantry for 10 or more years.

Not quite. I've read that shelf-life for dried herbs is about a year at the most.

I have heard 6 months to a year. I have also heard they don't go bad. They just aren't as potent.

Not bad as in spoiled, but bad as in worthless. No smell or taste.

Never heard of anybody making pesto with dried basil.

Gonna have to think about this for awhile.

Mikey wrote:Never heard of anybody making pesto with dried basil.

Gonna have to think about this for awhile.

Don't hurt yourself.

I’ve made pesto both ways, with fresh basil and with dried basil. I prefer it with the dried. Try it both ways and then get back to me. You drunken pedophile.

I’ve not bothered to make it ever since I found a local producer that makes various pestos. My favorite includes Thai chiles.

Goober McTuber wrote:I’ve made pesto both ways, with fresh basil and with dried basil. I prefer it with the dried. Try it both ways and then get back to me. You drunken pedophile.

I’ve not bothered to make it ever since I found a local producer that makes various pestos. My favorite includes Thai chiles.

Do you do anything to the dried basil to reconstitute it? What are the proportions compared to using fresh?

Mikey wrote:

Goober McTuber wrote:I’ve made pesto both ways, with fresh basil and with dried basil. I prefer it with the dried. Try it both ways and then get back to me. You drunken pedophile.

I’ve not bothered to make it ever since I found a local producer that makes various pestos. My favorite includes Thai chiles.

Do you do anything to the dried basil to reconstitute it? What are the proportions compared to using fresh?

Well, there's olive oil in there to lube things up. I don't measure shit. I've got a mini-processor, toss in some basil, roasted pinenuts, garlic, grated parmesan, and add oil till it's got the right consistency.

Mikey wrote:Never heard of anybody making pesto with dried basil.

Gonna have to think about this for awhile.

I'm done thinking about it. It's absurd. If I were eyetalianisch, I'd grab Goobs through the interTube and slap him around a bit

PSUFAN wrote:

Mikey wrote:Never heard of anybody making pesto with dried basil.

Gonna have to think about this for awhile.

I'm done thinking about it. It's absurd. If I were eyetalianisch, I'd grab Goobs through the interTube and slap him around a bit

Just so you know, my wife is Italian and she loves my pesto. Along with other assorted body parts.

OK, so maybe that batch of homemade pesto (made with fresh basil) I was given years ago was made with some shitty fresh basil. I will give it a shot with my own basil this spring.