Bay Leaf Works Best When It Has Time to Infuse
Bay leaf rarely announces itself in the first spoonful. Give a good dried leaf enough time and it adds tea, pine…
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The Six Herbs Worth Keeping Dried
Drying destroys the delicate herbs and concentrates the woody ones, which is why only a handful are worth keeping in the jar. These six, bay, oregano, rosemary, thyme, sage, and marjoram, hold their flavour, and each profile gives the dried quantity to use and the point in the simmer where it should go in.
Fresh and dried behave differently. Every entry says which one a recipe means, and what changes when you swap.
In This Collection
In this collection 6 profiles
Fresh or Dried Oregano: Which One Does Your Dish Need?
Dried oregano usually beats fresh for sauce, pizza, beans, and rubs, because drying concentrates its savory bite…
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Marjoram: Everything You Know About Oregano, Reversed
Marjoram is oregano's gentler relative and almost every habit you have with oregano runs backwards with it. Oregano is…
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Rosemary: The Herb You Have to Hold Back
Rosemary is a strong, resinous herb that a heavy hand can push into medicinal, perfumey territory. Use it sparingly…
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Thyme: The Backbone Herb You Can Barely Overdo
Thyme is a forgiving background herb that blends into soups, beans, stock, and roasts without taking over. Add it early…
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What Does Sage Taste Like, and When Should You Add It?
Sage is a strong woody herb that works best with fat, starch, poultry, beans, squash, pork, and brown butter. Fresh…
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