Season
The time of year can dictate the effectiveness of fresh and dried herbs. In the Spring, Summer, and early Fall it is best to use fresh herbs; they are readily available at farmers' markets and local grocers and are in the peak of their flavor and potency. The late Fall and Winter months are ideal times for using dried herbs. Even when dried, herbs do not last for long periods; as Sara Elliott writes in her article, Harvesting and Drying Herbs, “most herbs will lose their effectiveness after one season regardless of how you store them, so replace them yearly.”
Cooking Style
The seasons should not be the only factor determining your use of fresh and dried herbs; the type of dish being cooked is also important. Dried herbs work best in pasta sauces and hearty dishes such as meatloaf and pot roast. Fresh herbs work well when used in salad dressings, especially vinaigrettes. The subtle flavors in olive oil will not overwhelm the more delicate essences of these herbs.
Cooking Time
When it comes to cooking time, dried herbs generally work best with longer cooking times because they are sturdier and emit their flavor over long periods of time. Dishes like stews or savory breads are fine examples of recipes that need dried herbs. Fresh herbs perform well with shorter cooking times. They are less likely to burn if being cooked, and will not overwhelm a dish if it is being chilled.
Of course, these rules can be bent with small adjustments to the recipe. If you want to use dried herbs instead of fresh, add them near the end of the cooking time. When replacing dried herbs with fresh ones it often works to add slightly more than the recipe calls for, but augment recipes with caution and only if you have experience making the dish and working with the herbs in question.
Herb Type
In the end, certain herbs tend to work more efficiently in a certain form depending on their strength and flavor. Some of the more common herbs are explained here:
Basil- This flavors in this herb change when it's dried, so it is up to the palate of the cook and the type of dish to decide when to use it fresh or dried.
Dill- As one of the more delicate herbs, dill is often used fresh. It can lose some of its tart flavor when dried.
Oregano- Like basil, this herb changes flavor when dried, but works with many dishes in this form. It is also tedious to prepare when it's fresh, so using the dried form is preferred.
Rosemary- Since it is a robust herb, rosemary works well fresh. It withstands heat well and can be chopped or grated fine without becoming gritty, which can occur with the dried version.
Deciding whether to use fresh or dried herbs can be as complex a process as the recipe itself. Many elements need to be considered before deciding which kind to use, but giving herbs some extra thought often results in a more flavorful and unique dish.
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