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Dried Herbs

Here are the dried herbs we stock in the test kitchen, plus a few rules for using them in place of their fresh counterparts.

Here are the dried herbs we stock in the test kitchen, plus a few rules for using them in place of their fresh counterparts.

We use plenty of dried herbs in the test kitchen, but we don't use every dried herb. That's because delicate leafy herbs, such as basil, parsley, chives, mint, and cilantro, become musty and stale-tasting when dried. But heartier herbs, such as oregano, sage, and thyme, dry well and are good substitutes for fresh in most recipes—especially those in which the herbs will cook in liquid (such as stews and sauces). We've found that two herbs, tarragon and dill, fall into a middle category: They do add flavor in their dried form, but that flavor is more muted than that provided by other dried herbs.

A few general rules: Use only half as much dried herbs as fresh, and add them at the same time as you would add fresh. Dried herbs lose their potency six to 12 months after opening; you can test dried herbs for freshness by rubbing them between your fingers—if they don't smell bright, throw them away and buy a new jar.

Here are the dried herbs we use in the test kitchen and our favorite uses for each:

OREGANO

OREGANO: Great in tomato sauces, chili, Mexican and Latin dishes, and sprinkled on pizza. Dried oregano does not have the same sharp bite as fresh, but it does have a distinct and recognizable floral element.

SAGE

SAGE: We prefer rubbed (or finely crumbled) sage to the ground or chopped kinds. Use with poultry, stuffings, pork, and full-flavored vegetables (like squash), and in butter sauces.

ROSEMARY

ROSEMARY: Works well in long-cooked dishes (especially those with Italian flavors) like soups, stews, and braises. Too much dried rosemary can turn a dish bitter, so use sparingly.

MARJORAM

MARJORAM:  This pungent herb is especially good with beans, lamb, and other red meats.

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