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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
2/13/11 11:45 A

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I can guarantee that too much of either can drown the flavor and destroy the whole dish. Be subtle enhance, not smother. Start the herb and spicing step with a small sprinkle a little to invite the taste buds to react then taste, unless the recipe is known to you. Give the food time to absorb this added ingredient then flavor taste again in a few short minutes. You can always add more but you can not take it out as readily. I have seen members of the same family disagree on flavor preferences. My son hates cilantro but I puree it with olive oil with just a touch of sea salt and honey in a green spoon on pesto condiment.

Edited by: MARGIE100%PURE at: 2/13/2011 (11:48)
The greatest love story is your own.
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Clear all paths to love thru forgiveness.
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JGORDGE's Photo JGORDGE SparkPoints: (24,835)
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2/8/11 12:05 P

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I grow rosemary, thyme, mint, sage, basil and parsley so use them when in season. I use dry herbs during winter months as I don't use enough to buy a pack from the supermarket.

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JUSTBIRDY's Photo JUSTBIRDY SparkPoints: (72,518)
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2/1/11 9:36 P

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I use mostly fresh herbs because I grow them myself. I don't use that many dried herbs, and I am drying my own less and less. I usually dry thyme and marjoram, mostly because there are times of the year when the fresh doesn't taste good. Usually I just switch over to another herb, but I do like thyme all the "time".

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SHERYLP461's Photo SHERYLP461 Posts: 12,575
1/31/11 5:00 P

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Thanks for the info!

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THISYEARSMODEL's Photo THISYEARSMODEL Posts: 3,292
1/31/11 6:13 A

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Amen to all of the above, plus this strictly from a taste standpoint:

1. If you're making a vintage recipe (1960's or earlier), unless you're experienced at tweaking flavors, use dried unless the recipe states "fresh". Very few fresh herbs were available to the home cook before the 1970's (usually just parsley & chives), so vintage recipes are formulated for dried.

2. If you're making salad dressing to keep in the fridge for a week, go dry so the herbs don't get "slimy". Dried parsley remains green but does not get slimy.

3. Ina Garten, the Barefoot Contessa, says the one herb she never uses fresh is oregano, as it can easily overpower the dish.

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SUSHIYUMMY's Photo SUSHIYUMMY Posts: 608
1/15/11 8:41 P

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Good to know!



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BILBY4's Photo BILBY4 SparkPoints: (45,908)
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1/15/11 7:32 P

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Coriander can refer to leaves or powder. Cilantro is a term for the leaves in USA.

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SHERYLP461's Photo SHERYLP461 Posts: 12,575
1/15/11 3:21 P

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Interesting!

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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
1/15/11 1:09 P

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Taster-Super taster-non taster
The special substance called PTO, phenylthiocarbamide and a similar compound called PROP, propylthiouracil are the flavor nastiness of super tasters and are used in lab testing. It has been said that about 70% of people can sort of taste this stuff at varying ranges. From 58% of aboriginal peoples to 98% of Native Americans and super tasters may become professional ‘tasters’ to find that negative note in sweets, bitters, fatty foods, alcohols, coffee, and teas for the commercial food industry. On a side note, a low thyroid function might move a taster into a non-taster category. Thus tasters have a higher ratio of muscle to fat than non-tasters; and tasters tend to have fewer weight problems. Tasters and super tasters tend to have the more active hyper-thyroid conditions.

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The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;
MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
1/15/11 12:46 P

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Cilantro is an international plant of India, China, South and North America. It is coriander when the seeds are roasted then pulverized. I love a pesto with fresh leaves and stems, especially chopped into a tomato salsa when I used to make and eat this. I use all forms of fresh, dried and roasted seeds in my menus. It is famous for heavy metal detox to assist the body to pull the bad minerals out of body tissues. I buy it fresh from most grocery produce sections for under $1 per bunch.

The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;
SUSHIYUMMY's Photo SUSHIYUMMY Posts: 608
1/14/11 11:25 P

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You're talking about coriander--that's the crushed seeds which, if grown, produce cilantro. I do use that. I was talking about actual dried cilantro leaves. I find them to be completely flavorless.

Cilantro is one of those love or hate things--except in this case it may actually be genetic. For some people, cilantro tastes like soap, but for others it doesn't. Coriander doesn't bother people who have the gene that makes cilantro taste like soap.



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BILBY4's Photo BILBY4 SparkPoints: (45,908)
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1/14/11 9:43 P

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Funny what someone said below about cilantro. The fresh stuff makes me want to puke while I can tolerate the powder and do in fact use it. Then again the powder is made from crushed seeds so it's not quite the same things as fresh leaf.
Most herbs have a different taste fresh and dry so I'd say go with what you prefer. I can't see any point to dried basil, for example, as it doesn't impart any detectable flavour that I like, whereas fresh basil is quite a treasure.
If you're feeling guilty about buying why not try growing your own? Even if you have little space most herbs can be grown in pots.
Remember also that even dried herbs go off. Don't let 'em sit in the pantry forever!

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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
1/14/11 6:48 P

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A measuring difference is to be allowed .In the essence of plant materials; the moisture you see when you tear a fresh leaf releases essential oils. Most of these oils are lost to the drying process. Phytochemcials are the captured nutrients of plants when we eat them. S.A.D. Seasonal Affective Disorder condition can be assisted by eating more ‘live’ foods. In a recipe calling for fresh herbs the volume or weight is different than that of a dried one. The dried ones are concentrated in the kept plant properties that are not lost during drying and long storage. Use less of the dried and use more fresh. This way, you can to get the nutrients of volatile oil nature normally lost in processing. A common ratio of 2 to 1; for every two tablespoons of fresh only use 1of a table spoon of dried to compensate for the stronger values of the kept properties in a given dried herb. In consuming herbs as medicines a standardized value can be industrially placed giving the product the assurance of plant property in every dose or serving. Not all the plant properties are hardy enough to stay in the product by the time it hits the commercial market. By chemical value measuring (more than one style of measuring to choose from) the seasonal changes can be standardized for one or two necessary nutrients or Phytochemcials. This quality step is usually not offered in common kitchen seasoning. emoticon

The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;
USE2BAGODDESS's Photo USE2BAGODDESS Posts: 2,703
1/14/11 6:29 P

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Often it depends upon what you are cooking.

Light fresh foods require fresh herbs. If it is a sauce where you want a lot of flavor dried is going to give you a better kick.

Fresh herbs don't do well being cooked for a long period of time. You always want to add them at the end of your cooking time when they can brighten a dish with a gentle flavor.

Often when I cook spaghetti sauce, meatloaf, etc..where I want a big flavor I will take a couple tablespoons of dried italian herbs and stir in a couple TBS of olive oil and let it sit overnight. It delivers a great flavor to my food.

So, it all depends upon what you are cooking and what kind of flavor you want.

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SHERYLP461's Photo SHERYLP461 Posts: 12,575
1/14/11 6:17 P

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It is good to remember that dried herbs are concentrated, I don't remember the ratio, but if the recipe calls for fresh and you have dried do not use as much. I freeze some of my herbs too especially basil and it does retain the qualities of fresh. All herbs won't freeze though.

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"Being happy doesn't mean that everything is perfect. It means that you've decided to
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PIONEERFITMOM's Photo PIONEERFITMOM Posts: 89
1/14/11 4:36 P

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Dried herbs work when you can't get the real stuff. But that's like comparing fresh garden veggies and the ones you get at the store, no comparison. Fresh is always best.

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1/14/11 3:42 P

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I use both and sometimes it works better with fresh and other times with dried. Seasons also make a difference, though anymore you can get them anytime they are better in the summer.

"A wise and frugal government, which shall leave men free to regulate their own pursuits of industry and improvement, and shall not take from the mouth of labor the bread it has earned - this is the sum of good government."

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SUSHIYUMMY's Photo SUSHIYUMMY Posts: 608
1/14/11 3:10 P

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I agree with XIXStar. Dried herbs are an excellent addition to many meals. Fresh are great when you can get them, but there is no reason to feel guilty about using dried.

The only herbs I never use dry are cilantro and parsley. I do this party because fresh cilantro and parsley are always available, but mostly because the dried versions have absolutely no flavor.

However, for all other herbs I've used in most applications, dried works really well.



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XIXSTAR's Photo XIXSTAR Posts: 41
1/14/11 2:31 P

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Dried herbs are and excellent option in meals. In most meals, you can totally substitute them. I used them in the winter and spring when fresh herbs aren't available. There are a few meals that dried won't work, like pesto, but most meals still make use of dried herbs. There is nothing wrong with using them so feel free to use up ones that you have on hand.

Also, it's better to have fresh-dried herbs as well, so if you have some that have been sitting around a while, use them up and buy small quantities in the future so that they're not living in the pantry for a year or more. :)

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ALIBOO36 Posts: 66
1/14/11 2:18 P

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I read a lot of recipes and blogs about how much better fresh herbs are than dried in flavor and nutrients. My problem is I feel guilty buying fresh herbs when I have all these DRIED herbs at home. Isn't there a purpose for dried herbs in cooking?

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