Dried plants have been used for centuries to enhance the flavor of various cuisines around the world. When fresh herbs are not available or it is not the right season, dried plants make a great alternative to infuse extra flavor and aroma in dishes. Though they may lack some nuances of fresh herbs, dried plants can last much longer and are very convenient to use.
Popular Dried Herbs and Their Uses
There are many common dried plants used in cooking. Here are some of the most popular ones and how they are used:
Oregano
Oregano is one of the most versatile Dried Herbs plants. It has an aromatic, warm and slightly bitter flavor. Oregano is commonly used in Italian cuisine and works great in pasta sauces, pizza, soups and stews. It also pairs well with chicken, lamb, fish and vegetables.
Basil
Dried basil has an intense herby and slightly licorice flavor. It is a very important ingredient in Italian and Mediterranean cuisines. Basil adds wonderful flavor to tomato sauces, bruschetta, pesto and salad dressings. It also complements chicken, fish, eggplant and zucchini dishes.
Thyme
With its woodsy and lemon-mint flavors, thyme is perfect for savory dishes. It is often used to flavor stews, soups, roasted meats and vegetables. Thyme pairs beautifully with chicken, lamb, vegetables, beans and lentils. The herb also adds antioxidants to dishes.
Rosemary
Rosemary has piney and herbal notes. It is a classic herb for roasted meats and vegetables to impart deep flavors. Rosemary also tastes great in focaccia, olives, bean dishes and marrow bones. Like thyme, rosemary is very high in antioxidants.
Sage
Sage has peppery and slightly sweet flavors. It is a staple in stuffings and dressings. Sage is a perfect match for rich meat dishes, fish, squash, polenta and cornbread. Only a little goes a long way as sage can be quite strong.
Bay leaves
Though not used directly as seasoning, bay leaves lend background flavors to long braised dishes. They are commonly used in soups, stews, ragus, beans, stocks and marinades. Do remove bay leaves before serving as they can be tough to chew.
Marjoram
With hints of mint, oregano and thyme, marjoram pairs well in Mediterranean cuisines. It is commonly used to season tomato sauces, vegetables, fish, eggs, poultry and stuffings. Marjoram especially complements veggies like zucchini, carrots, green beans and spinach.
Other common dried plants include savory, tarragon, dill, parsley, cilantro and mint. They can be used to season a variety of global cuisines and bring layered flavors to dishes.
Tips for Using Dried plants
Here are some tips for getting the best out of dried plants:
– Store dried plants in a cool, dark place in airtight containers. They will stay fresher for 6-8 months.
– Add whole dried herb leaves while cooking so they can infuse their flavors into the dish. Remove before serving if using stiff leaves like sage or bay.
– Crush or chop dried leaves just before using if you want a more concentrated flavor. This breaks cell walls to release aromatic oils.
– Use 1⁄3 to 1⁄2 amount of dried plants compared to fresh ones in a recipe since dried plants are more concentrated. Adjust to taste.
– Bloom dried plants in a little oil or butter before adding to dishes. This helps release their flavors more effectively into the food.
– Consider making your own herb mixtures such as herbes de Provence, Italian seasoning or za’atar for convenience.
– Try infusing dried plants in oils, vinegars, butter or cream to add flavor to various recipes.
Rehydrating Dried plants
For some herbs, rehydrating dried leaves in water before cooking brings out a fresher, brighter flavor that is closer to fresh herbs. Softer leaf herbs like basil or oregano are best rehydrated this way.
To rehydrate dried plants, simply place them in a small bowl and pour boiling water over them. Let them steep for 15-20 minutes until softened. Drain and pat dry before use. The herb water can also be used as a stock in recipes. Rehydrated herbs are best used within a day.
Dried plants provide amazing aromas and tastes to various global cuisines. When stored properly, they stay flavorful for months, saving time and letting you enjoy fresh herb flavors even out of season. Understanding different herb varieties and applications allows one to create balanced and complexly flavored dishes. Dried plants truly are an essential ingredient for cooking flavorful meals.
About Author - Ravina Pandya
Ravina Pandya,a content writer, has a strong foothold in the market research industry. She specializes in writing well-researched articles from different industries, including food and beverages, information and technology, healthcare, chemicals and materials, etc. With an MBA in E-commerce, she has expertise in SEO-optimized content that resonates with industry professionals. LinkedIn Profile