What are the herbs that "dry" the best?
Some fresh herbs seem to retain their flavor better than others when dried; for example, dried parsley has very little flavor, but dried tarragon tastes reasonably close to fresh tarragon.
Which other herbs can be dried successfully without losing too much flavor?
Best Answer
Tarragon, basil, oregano, thyme, savory, and sage are the ones that I'm most inclined to use in their dried form. Generally the more resinous and strongly scented they are fresh, the better they'll be in dry form.
Rosemary will hold its flavor dry but unless you're going to grind the dry product it's like eating pine needles. I prefer fresh rosemary instead.
Pictures about "What are the herbs that "dry" the best?"
What is the best herbs to garnish?
- Basil. Among the easiest herbs to grow, basil tastes great as a garnish because of its licorice-like flavor. ...
- Thyme. Use thyme as a garnish for soups. ...
- Chervil. Often called French parsley, chervil is a delicate herb with an amazing taste. ...
- Dill. ...
- Cilantro. ...
- Rosemary. ...
- Chives.
What herbs should not be dried?
Never use the dried versions of these three herbs!- Basil. Basil is probably the first herb that comes to mind where fresh is better than dried. ...
- Cilantro. Cilantro (the leafy green plant sometimes also called coriander) retains some flavor when dried, but is at its most fragrant and flavorful when fresh. ...
- Parsley.
Which herbs can be air dried?
Less Tender Herbs \u2014 The more sturdy herbs such as rosemary, sage, thyme, summer savory and parsley are the easiest to dry without a dehydrator. Tie them into small bundles and hang them to air dry. Air drying outdoors is often possible; however, better color and flavor retention usually results from drying indoors.What is the most useful herb?
At the top of the list are thyme, rosemary, oregano, sage and chives. And they have a built-in bonus: They all come back each year.More answers regarding what are the herbs that "dry" the best?
Answer 2
Lemongrass is a terrific-yielding herb that grows in abundance and doesn't take up much room when drying. Basically chop at the stock, wrap with rope and hang upside down in your basement (as long as it's dry down there). It's dried uses are mostly for broths unless you ground it.
Answer 3
I have had success with drying Sage, by hanging it by picking from the stem, hanging upside down for a month or so in a warm dry place and then picking the leaves and putting in a jar.
It seemed to dry well (without mould) and retain a lot of flavour when used.
Answer 4
I prefer to use dried oregano and bay leaves, almost everything else is nicer fresh.
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