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Substituting with Dried Herbs

Dried herbs can be a convenient alternative to their fresh counterparts, especially when they're out of season or difficult to source. They have a more concentrated flavor than fresh herbs and can be stored for longer periods of time, making them ideal for long-term recipes and pantry staples.

Rehydrating Dried Herbs​

When substituting with dried herbs, it's essential to rehydrate them before using in cooking. This process involves soaking the dried herbs in a liquid such as water or broth to restore their natural flavor and aroma. The ratio of dried herbs to liquid is crucial and can vary depending on personal preference and the specific herb being used.

Rehydration Techniques​

  • Steeping: Place the dried herbs in hot water for 5-10 minutes, then strain and use.
  • Infusion: Combine the dried herbs with a larger quantity of cold water or broth and let it sit for at least 30 minutes to allow the flavors to meld together.
  • Adding directly: Mix the rehydrated dried herbs directly into recipes, taking care not to overdo it as they can be quite potent.

Common Herb Substitutions​

Basil to Thyme​

In many cases, thyme can be used as a substitute for basil in recipes. While they have distinct flavors, both herbs work well with olive oil and are commonly paired with tomatoes. Start by substituting 1/3 of the dried basil amount with an equal quantity of dried thyme.

Oregano to Marjoram​

Marjoram has a sweeter, more delicate flavor than oregano but can be used as a substitute in many cases. For a 1:1 substitution, begin by reducing the amount of marjoram slightly due to its milder taste.

Mint to Tarragon​

Tarragon and mint have distinct flavors but share some similarities. Tarragon has a more anise-like flavor than peppermint or spearmint. When substituting dried mint with tarragon, start by using half the amount of tarragon due to its stronger flavor profile.

Parsley to Dill​

Dill is often used as a garnish and can be substituted in place of parsley for some recipes. For a 1:1 substitution, keep in mind that dill has a slightly more pronounced flavor than parsley.