Cooking with herbs can change the taste of a dish in big ways. But many home cooks wonder — should you use fresh herbs or dried ones? The good news is that both have their place in the kitchen. At Rooted Table Café in Omaha, we use both, depending on the recipe. Let’s break it down so you’ll know when to reach for fresh and when to sprinkle in dried.
What’s the main difference between fresh and dried herbs?
Fresh herbs are green, leafy, and fragrant. They often add brightness and freshness to meals. Dried herbs are more concentrated because the water has been removed, leaving behind stronger flavors.
- Fresh herbs = light, vibrant flavor
- Dried herbs = stronger, deeper flavor
When should you use fresh herbs?
For finishing dishes
Fresh herbs shine when added at the end of cooking or sprinkled on top:
- Basil on pasta
- Cilantro on tacos
- Parsley on soups
For raw recipes
If you’re making salads, dips, or drinks, fresh herbs are the way to go. They give a burst of color and taste.
Fun fact: Fresh herbs like mint and basil release more aroma when gently torn instead of chopped.
When should you use dried herbs?
For long cooking times
Dried herbs work best in soups, stews, and sauces that simmer for a while. The slow cooking allows the herbs to release their flavor.
Examples:
- Oregano in tomato sauce
- Thyme in roasted meats
- Rosemary in baked potatoes
For seasoning blends
Dried herbs are perfect for spice mixes and rubs because they last longer and mix easily with other dried spices.
Did you know? Dried oregano often has a higher antioxidant content than fresh oregano.
How do you swap fresh and dried herbs?
A simple rule helps:
- 1 tablespoon fresh = 1 teaspoon dried
This works because dried herbs are about three times more concentrated than fresh.
How do you store herbs?
Fresh herbs
- Keep in a glass of water in the fridge (like flowers).
- Wrap in a damp paper towel and place in a bag.
Dried herbs
- Store in airtight jars away from heat and light.
- Replace every 6–12 months for the best flavor.
Interesting tip: Crumble dried herbs between your fingers before using — it releases more oils and flavor.
Cooking with herbs doesn’t have to be confusing. Fresh herbs bring brightness, while dried herbs add depth. At Rooted Table Café in Omaha, we love using both — it’s all about the right match for the dish.
FAQs
Yes. You can use dried herbs during cooking and add fresh herbs at the end for balance.
Some vitamins are reduced, but antioxidants and flavor compounds often become more concentrated.
Basil, cilantro, parsley, dill, and mint usually taste better fresh.
Oregano, thyme, rosemary, and bay leaves hold their flavor well when dried.
