If you want that garden-fresh flavor and fragrance for your dishes, fresh herbs are the way to go. But it takes a bit more time and effort to handle them. Since fresh herbs do not last long even when refrigerated, 5 days at the most!. It is best to buy in small amounts or to plant your own. Take care of them as you would to fresh flowers, wash them under running water and dry gently with paper towels.
Fresh herbs also offer medicinal value that is lost when converted into dried form. A few benefits: oregano is anti-diabetes; basil is a good source of calcium, iron and vitamin A; parsley and peppermint are loaded with vitamins A and C.
Dried herbs offer a more concentrated flavor of its fresh counterpart. Great to keep in your pantry are rosemary, sage and thyme. If the bottled stuff is tasting lackluster, it helps to rub and crack them with your finger to extract their natural oils and aroma. Dried herbs win when it comes to working under pressure, they can withstand longer cooking time. When using a fresh herb, throw it into the mix at the very end to get distinct flavor.
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