Herbs are leaves; spices are seeds, bark, roots and berries. Each has a time to go into the pot.
Key idea
Hardy herbs (thyme, rosemary, bay, sage, oregano) can cook a long time; add them early. Tender herbs (basil, parsley, cilantro, chives, dill, tarragon, mint) lose flavor with heat; add them at the end or raw. Dried herbs are stronger by volume: about 1 part dried for 3 parts fresh. Whole spices keep longer than ground; toasting them in a dry pan or blooming them in hot oil releases their aroma. Aromatics (onion, garlic, celery, carrot, ginger) are the flavor base of most dishes.
| Classic aromatic base | Ingredients |
|---|---|
| Mirepoix (French) | Onion, carrot, celery, 2 : 1 : 1 |
| Holy trinity (Cajun and Creole) | Onion, celery, green bell pepper |
| Soffritto (Italian) | Onion, carrot, celery, cooked slowly in olive oil |
| Bouquet garni | Thyme, bay leaf and parsley stems, tied |
Why it works
Many flavor compounds in spices dissolve in fat, not water, and escape into the air with heat. Toasting and blooming in oil draw them out; long boiling sends them away.
Worked example: Fresh to dried
A recipe calls for 3 tablespoons of fresh oregano. How much dried?
- About 1 part dried for 3 parts fresh.
- $3 \div 3 = 1$.
Answer: About 1 tablespoon dried.
Common mistake
Adding basil at the start of a long sauce. Add a few leaves early if you like, and most of it at the end.
Practice at home
- Toast whole cumin seeds in a dry pan until fragrant, grind half, and compare their smell with pre-ground cumin from the jar.
- Make the same soup twice, adding parsley early in one and at the end in the other.
In Meal Prep
- Fresh vs. dried herbs
- Italian seasoning: a dried herb blend
- Ceylon vs. cassia cinnamon: two spices sold under one name