Final answer:
When substituting fresh for dried herbs, use 50% more fresh herbs than the dried amount specified in the recipe. Fresh herbs should be added towards the end of cooking, whereas dried herbs are added at the beginning. Store fresh herbs in airtight bags and dried herbs in airtight containers to preserve their flavors.
Step-by-step explanation:
When substituting fresh for dried herbs, it is important to recognize that fresh herbs generally have a more subtle flavor compared to their dried counterparts. Therefore, you will need to use more fresh herbs to achieve the same impact in flavor. Specifically, you should use up to 50% more fresh herbs than dried herbs. Conversely, when a recipe calls for fresh herbs and you only have dried, you should use about one-half of the amount the recipe specifies for fresh herbs.
Fresh herbs like basil, coriander, marjoram, oregano, parsley, rosemary, sage, tarragon, and thyme are usually added towards the end of the cooking process. This helps to preserve their delicate flavors which are often lost with prolonged heat exposure. In contrast, dried herbs should be incorporated at the beginning of cooking, as they require more time for their flavors to infuse into the dish.
Proper storage of herbs is also critical. Fresh herbs can last about five days if kept sealed in an airtight plastic bag, while dried herbs can maintain their potency for up to six months when stored in airtight containers. The general rule of thumb when seasoning is to layer flavors, particularly with fresh seasonings added last, and to test recipes when baking to ensure the correct amount of spice is included.