"Oregano's flavor is concentrated and more pronounced when dried. Use dried peppermint for tea or in sweet dishes, and dried spearmint for savory cooking." Oregano "The flavor of dried mint is concentrated and more pronounced, so stick to the one-third rule. Photo by Joseph De Leo, Food Styling by Anna Stockwell Mint Want a second opinion? Maddi Behzadi says this classic Persian dish just doesn't taste right without both fresh and dried cilantro. (Meaning: if your recipe calls for a tablespoon of fresh dill, start with ½ tablespoon dried.) It's worth remembering that when you're using dried herbs, especially in something like a cold sauce or dip, the flavor will need time to develop, so mix the sauce together and store it in the fridge for an hour before you plan to use it. That means you can scale up the one-third rule to one-half, or even higher. "The flavor of dill is diminished when drying, but the color is very good," says Wilkins. Fresh “California” bay leaves are available on the market but are not a good substitution because of their strong medicinal flavor." Dill "At the Spice House, we recommend cooking with dried Turkish bay leaves for their complexity and nuance. If using dried sweet basil, add it at the end of cooking so that the flavor remains vibrant." Bay Leaves "Sweet domestic basil loses some of its complexity and kick when dried-Egyptian dried basil is more assertive and works very well for dishes with longer cooking times. And then read his advice on a few of the herbs we use most often below. Perhaps most importantly, Wilkins notes "it helps to become familiar with each of the dried herbs in your cabinet for best results." Smell them and taste them when you're first opening the container. (And frozen might be the best backup move.) Wilkins says that not all herbs follow his rules: "Some herbs like thyme, tarragon and basil dry quite well others like cilantro and parsley add a nice color, but don’t pack much flavor punch," he says.
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