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Always insisted on fresh herbs until a sous chef set me straight
He told me my parsley was wilting on the pass before service even started and asked why I wasn't using dried. Now I keep dried oregano and thyme in a deli cup for my weekday sauces, saves me 15 minutes of chopping and the flavor holds up way better.
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the_brian21d ago
That dusty basil jar thing hits hard. I switched to dried oregano and thyme for most stuff too and never looked back. But yeah, fresh basil is the one exception I'll always make (even if it's a pain to keep alive).
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averymartin21d ago
Dried herbs were a game changer for me too, but I still get picky about basil. My grandma used to keep a jar of dried basil in her pantry for years, and it always tasted like dust. Now I just grow a small pot on my windowsill, it's the only fresh one I bother with anymore.
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Lmao your grandma's dusty basil jar is basically a rite of passage for everyone who grew up with a pantry full of questionable dried herbs. I swear my mom's dried oregano from 1998 still haunts me, that stuff was basically brown powder with zero smell. Fresh basil is definitely the way to go though, I kill mine every winter but those summer months are worth it.
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