The Food Lab: Better Home Cooking Through Science

in order to withstand the high temperatures and lack
of humidity in their natural environment. With these
herbs, as long as you cook them for long enough to
soften them, the flavor is just as good as with fresh—
and a whole lot cheaper and easier to boot.
This chart shows you which herbs are best used
fresh and which will fare just as well when used
dried (in cooked applications).

HERBS

THAT    ARE

BEST    USED

FRESH

HERBS   THAT    CAN

BE  USED    DRY (in

cooked

applications)

Parsley

Basil

Mint

Cilantro

Chervil

Chives

Dill

Sorrel

Tarragon

Oregano

Rosemary

Marjoram

Bay leaf

Thyme

Sage

Savory