The difference between dried herbs and fresh taught me a lesson about timing

I used dried oregano in my spaghetti sauce last Tuesday because I forgot to buy fresh and it tasted like old grass clippings. My buddy said fresh herbs go in at the end and dried ones need time to soak up liquid, so I tried his way with basil added right before serving 3 days later. Has anyone else found that swapping fresh for dried completely changes how you build flavors in the pot?

2 comments

2 Comments

lee.drew15d ago

My wife always added dried herbs at the start, but your story convinced me to try fresh basil last night.

bennett.vera15d ago

Actually read somewhere that basil's flavor compounds start breaking down within minutes of cutting it, so adding it fresh at the very end makes a huge difference (like, night and day for me). I've been adding it last thing before serving and the smell alone is worth it.