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Domanda
Le erbe fresche o secche sono più forti?
Risposte
02/11/2022
Thomas
Fresh herbs are almost always better to use in some dishes, and dried in others. I know this isn’t exactly a precise answer, but take a look below and this will explain why and when it’s better to use fresh OR dried.
Fresh herbs tend to add highlights to a dish. The fresh green look always gives a fresh breath of life to the food. Of course, dried won’t have the same appearance punch, but if it’s a stew or a braised dish, it doesn’t need to.
STRENGTH
It’s easy to over do certain flavors with dried herbs. The general rule is that dried is stronger than fresh in a 3 to 1 ratio. As such, if you put as many dried as fresh when cooking, it’s like you put in 3 times the herbs. With some recipes and some herbs, that might be forgiving, but some of the stronger herbs can throw off the entire dish altogether.
OILS
If you chop the fresh herbs, there are certain aromatic oils that waft through the dish. But those oils in dried are essentially now dried as well, so you may not get as strong an aroma that you would like. But those dried oils play a HUGE role in infusing flavor in a dish as explained in TASTE.
Some herbs work better fresh, and others when dried. The reason is that specific herbs actually lose some flavor[3] when dried instead of intensified. But dried ones with their concentrated punch work best in some recipes like stews and soups because they infuse their flavor throughout the dish.
Here’s a good list to follow.
Fresh (add near the end of cooking for full effect)
Basil
Chervil (aka French Parsley)
Chives (in the leek/scallion family)
Cilantro (also sometimes known as Coriander)
Dill
Mint
Parsley
Tarragon
Dried (add during the cooking for full effect)
Bay leaves
Marjoram (sweet pine and citrus flavors)
Oregano
Rosemary
Thyme
Sage
Savory
So there you go, this should give you all the basic guidance on dried and fresh herbs. Happy cooking!
EDIT 2020–05–01 Moises Park, ¡gracias por la traducción!
Alcune erbe si asciugano bene, mantenendo un buon sapore. Aneto, basilico tailandese, timo, origano, maggiorana, dragoncello francese sono alcune che asciugo quasi tutti gli anni. Foto-Origano italiano, fresco, essiccato e separato.
Ma preferisco ancora la pianta fresca. Durante la stagione della crescita, uso le foglie fresche. Quando c'è un buon raccolto di materiale fresco, lo taglio nel fiore degli anni, lo sciacquo, lo asciugo e lo conservo per l'uso fuori stagione.
Le erbe secche hanno un sapore più concentrato perché l'acqua è evaporata e le foglie si sono s...
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Ilgiardino.wiki
Fresh herbs are almost always better to use in some dishes, and dried in others. I know this isn’t exactly a precise answer, but take a look below and this will explain why and when it’s better to use fresh OR dried.
As for why, well…
(from Just a Pinch[1] )
APPEARANCE
Fresh herbs tend to add highlights to a dish. The fresh green look always gives a fresh breath of life to the food. Of course, dried won’t have the same appearance punch, but if it’s a stew or a braised dish, it doesn’t need to.
STRENGTH
It’s easy to over do certain flavors with dried herbs. The general rule is that dried is stronger than fresh in a 3 to 1 ratio. As such, if you put as many dried as fresh when cooking, it’s like you put in 3 times the herbs. With some recipes and some herbs, that might be forgiving, but some of the stronger herbs can throw off the entire dish altogether.
OILS
If you chop the fresh herbs, there are certain aromatic oils that waft through the dish. But those oils in dried are essentially now dried as well, so you may not get as strong an aroma that you would like. But those dried oils play a HUGE role in infusing flavor in a dish as explained in TASTE.
(from TC.farm[2] )
TASTE (OR LACK OF)
Some herbs work better fresh, and others when dried. The reason is that specific herbs actually lose some flavor[3] when dried instead of intensified. But dried ones with their concentrated punch work best in some recipes like stews and soups because they infuse their flavor throughout the dish.
Here’s a good list to follow.
Fresh (add near the end of cooking for full effect)
Dried (add during the cooking for full effect)
So there you go, this should give you all the basic guidance on dried and fresh herbs. Happy cooking!
EDIT 2020–05–01 Moises Park, ¡gracias por la traducción!
EDIT 2020–06–03 Grazie Carlo Gagliolo!
Footnotes
[1] Fresh Herbs vs. Dried Herbs[2] Guide to Using Fresh Herbs[3] Herbs 101: Fresh vs. Dried and How To Use Both - WellTuned by BCBSTAlcune erbe si asciugano bene, mantenendo un buon sapore. Aneto, basilico tailandese, timo, origano, maggiorana, dragoncello francese sono alcune che asciugo quasi tutti gli anni. Foto-Origano italiano, fresco, essiccato e separato.
Ma preferisco ancora la pianta fresca. Durante la stagione della crescita, uso le foglie fresche. Quando c'è un buon raccolto di materiale fresco, lo taglio nel fiore degli anni, lo sciacquo, lo asciugo e lo conservo per l'uso fuori stagione.
Le erbe secche hanno un sapore più concentrato perché l'acqua è evaporata e le foglie si sono s...
Aggiornamento a Quora+ per accedere a questa rispostaMilioni di altre risposte come questa Navigazione senza pubblicitàBadge del profilo Quora+Inizia la prova gratuita