Is It Better To Use Fresh Or Dried Herbs For Flavor?

Using Fresh Herbs for Earth Oven Cooking

Fresh herbs are ideal for earth oven cooking, particularly when you’re cooking at high temperatures or for a short duration. When using fresh herbs in an earth oven, it’s best to chop them finely to release their oils and aromas. A general rule of thumb is to use about 1-2 tablespoons of chopped fresh herbs per pound of meat or vegetables. For example, when cooking a 3-pound chicken, you can use about 6-8 tablespoons of chopped fresh herbs like rosemary, thyme, or oregano.

Dried Herbs for Longer Cooking Times

Dried herbs, on the other hand, are better suited for longer cooking times, like when braising or stewing. To use dried herbs, rehydrate them by soaking them in water, broth, or wine before adding them to your dish. A good ratio is to use 1 teaspoon of dried herbs per 2 cups of liquid. For example, when cooking a stew with 4 cups of broth, you can use about 2 teaspoons of dried herbs. This way, the flavors will infuse into the dish over a longer period, and the herbs will retain their potency.