Dried rosemary can't hold a candle to freshly picked. The loss in flavor is at least 75%, and the flavor is entirely different. Always use rosemary fresh if possible. I also prefer Arp over Spice Islands, as it has a much more pungent and piney flavor. I've also noticed huge changes in flavor to basil and oregano when dried as well. Nothing beats fresh herbs straight out of the garden.
Thanks for watching, everyone! This is the shortest video I've done in a while. What do you think about the more "direct" style? Does it work? Does it not? Any feedback is (as always) appreciated 🤌
I think it works pretty well, I enjoy the other videos, too btw, so to me, it doesn't matter _too_ much which one you want to go for in the long run because they're both good.
Yes and no. I feel it's a matter of degrees and contexts. Mint, parsley basil, cilantro/coriander leaf, tarragon and dill are yes all very delicate and the flavour quite fugitive. But in many cases they are quite good enough if you just want to add a certain _je ne sais quoi._ It depends on what you are cooking and sometimes a little something is better than nothing. Eg. Dried basil with tomato. Fresh is far better yes but often a light touch of the dried will elevate many cooked dishes quite a bit. And even uncooked dishes if you powder a pinch in a mortar and pestle. Sometimes such a light touch will even be better that a whole lot of bold flavour if it's too overpowering. And maybe there's very little difference between the two if you're just adding a touch. For instance dill can stink like ants if you use too much say a large handful of the fresh in a fish soup, or much more than half teaspoon per pot of the dry, but just a pinch or the dry or a spoon of the fresh is very tasty indeed. Similarly even hardy herbs like rosemary and oregano and thyme can be perfectly marvellous fresh and outclass the dried in many roles. But they are quite bitter and resinous so can definitely be overdone. And again for most applications dry is perfectly fine because usually you want an accent or a compliment not a punch in the face. But it can't be denied these woody resinous herbs keep their flavour far better than herbs like mint and parsley that more resemble salad leaves than herbs. Sage is a weird middle ground because it's soft and somewhat watery but when you dry and powder the leaf it is a resinous almost spicey powder that has almost all of the flavour. Another thing worth trying is making teas of the herbs, especially the dried herbs, treat it like a tea in that you stop steeping before it gets bitter, then throw out the "spent tea leaves" you can use the tea you brewed in your cooking to often good effect. The classic mint sauce for lamb is a good example of this principle but using vinegar and sugar. Just experiment! Some stuff will taste very strange indeed but you're sure to get a feel for what goes together in less than a year or too, and guaranteed you'll hit on quite a few winners.
Dry herbs are great, but the difference to dried from your garden vs bought is night and day. My brother's year old dried oregano was completely different than the store bought stuff...I'll never buy it ever again, especially considering how cheap and easy it is to grow oregano, thyme, rosemary etc
It's easy to miss, but the jar says they're dried "coriander leaves," which means it's **cilantro** (and not the seeds from the same plant). The example could be confusing, but he was saying it's pointless to have dried cilantro leaves. Perfectly consistent since they're similar in texture to parsley.
Dried rosemary can't hold a candle to freshly picked. The loss in flavor is at least 75%, and the flavor is entirely different. Always use rosemary fresh if possible. I also prefer Arp over Spice Islands, as it has a much more pungent and piney flavor. I've also noticed huge changes in flavor to basil and oregano when dried as well. Nothing beats fresh herbs straight out of the garden.
I agree with at least 50% of what you said
Thanks for watching, everyone! This is the shortest video I've done in a while. What do you think about the more "direct" style? Does it work? Does it not? Any feedback is (as always) appreciated 🤌
I think it works pretty well, I enjoy the other videos, too btw, so to me, it doesn't matter _too_ much which one you want to go for in the long run because they're both good.
Yes and no. I feel it's a matter of degrees and contexts.
Mint, parsley basil, cilantro/coriander leaf, tarragon and dill are yes all very delicate and the flavour quite fugitive.
But in many cases they are quite good enough if you just want to add a certain _je ne sais quoi._ It depends on what you are cooking and sometimes a little something is better than nothing.
Eg. Dried basil with tomato. Fresh is far better yes but often a light touch of the dried will elevate many cooked dishes quite a bit. And even uncooked dishes if you powder a pinch in a mortar and pestle.
Sometimes such a light touch will even be better that a whole lot of bold flavour if it's too overpowering. And maybe there's very little difference between the two if you're just adding a touch. For instance dill can stink like ants if you use too much say a large handful of the fresh in a fish soup, or much more than half teaspoon per pot of the dry, but just a pinch or the dry or a spoon of the fresh is very tasty indeed.
Similarly even hardy herbs like rosemary and oregano and thyme can be perfectly marvellous fresh and outclass the dried in many roles. But they are quite bitter and resinous so can definitely be overdone.
And again for most applications dry is perfectly fine because usually you want an accent or a compliment not a punch in the face.
But it can't be denied these woody resinous herbs keep their flavour far better than herbs like mint and parsley that more resemble salad leaves than herbs.
Sage is a weird middle ground because it's soft and somewhat watery but when you dry and powder the leaf it is a resinous almost spicey powder that has almost all of the flavour.
Another thing worth trying is making teas of the herbs, especially the dried herbs, treat it like a tea in that you stop steeping before it gets bitter, then throw out the "spent tea leaves" you can use the tea you brewed in your cooking to often good effect. The classic mint sauce for lamb is a good example of this principle but using vinegar and sugar.
Just experiment! Some stuff will taste very strange indeed but you're sure to get a feel for what goes together in less than a year or too, and guaranteed you'll hit on quite a few winners.
I’m excited to see your video on herbs! Thanks for sharing your thoughts
Dry herbs are great, but the difference to dried from your garden vs bought is night and day. My brother's year old dried oregano was completely different than the store bought stuff...I'll never buy it ever again, especially considering how cheap and easy it is to grow oregano, thyme, rosemary etc
Thanks for sharing.
Why the frequent appearance of the dried coriander. It seems you're really muddling your message...or did I miss something?
It's easy to miss, but the jar says they're dried "coriander leaves," which means it's **cilantro** (and not the seeds from the same plant). The example could be confusing, but he was saying it's pointless to have dried cilantro leaves. Perfectly consistent since they're similar in texture to parsley.
Exactly
I've never thought about this. Not sure if it holds up to experience. The future will show
Keep me posted 🤞
I will
You said "Your rosemary, your thyme, your sage". Is that not Dill?
I'm negative sometimes 😁Thanks for the tips! Very helpful!
Indeed! In this case, you’re absolutely the right. My intention was to just give general examples, but I can see how that’s confusing!
I happen to be watching this the day after I bought a rosemary plant 🙃
Oops… sorry!