Fresh vs. Dried Basil.


 
Arun L.

Arun L.

TVWBB All-Star
I made a roasted vegetable lasagna, and the recipe called for fresh basil, so I used it.

The basil was used in the ricotta - spinach layer.

I had a little bit of dried basil left in a spice jar. Does fresh basil taste better than dried basil?

I'm also trying to decide if should buy dried basil again, when that jar runs out, or always buy fresh basil from now on.

If I had used the remainder of that dried basil instead, would I have liked it as much?
 
I can't answer your question directly, but Mrs Dollar's boss grows basil and she gave us some last summer, and it was damned delicious. I'm adding it to my garden this year.

Along with garlic and cilantro, which I have cilantro growing now and it has a lot more flavor than the cilantro I buy at the grocery store. Not even close.
 
Arun L. said:
I made a roasted vegetable lasagna, and the recipe called for fresh basil, so I used it.

The basil was used in the ricotta - spinach layer.

I had a little bit of dried basil left in a spice jar. Does fresh basil taste better than dried basil?

I'm also trying to decide if should buy dried basil again, when that jar runs out, or always buy fresh basil from now on.

If I had used the remainder of that dried basil instead, would I have liked it as much?
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The answer is an absolute YES!!!!! I won't touch dried basil. The flavor takes on a a weird note and loses all of it's wonderful aromatic almost "minty" qualities. Oddly oregano is more flavorful and aromatic dried than fresh, same with salvia (sage). But basil is just meh dried. It's so easy to find fresh now that there really is not excuse to use the dried stuff
 
Yep. Basil Parsley and Cilantro are ones I always use fresh.
Dried herbs do have a place, but are better off used for long cooks like a stew.
Fresh should be added towards the end.
 
If you follow recipes you will run into a lot that call for dried basil, and also if you wish to use fresh, you will have to figure out the amount to use in exchange for the dried. Sometimes fresh will not work, especially if making a spice rub or such, if you are planning to store it. So my suggestion is, keep both on hand. I love the smell of basil growing on the kitchen window ledge over the sink. Also, if you always have fresh, you can make your own dried if you need it.
 
I don't even bother keeping dried basil on hand as I just find the flavor and aroma of it totally off putting. Sadly it's character changes so badly when dried. Unlike other herbs where the difference in flavor and aroma stay pretty close not so with basil.
 
LMichaels said:
The answer is an absolute YES!!!!! I won't touch dried basil. The flavor takes on a a weird note and loses all of it's wonderful aromatic almost "minty" qualities. Oddly oregano is more flavorful and aromatic dried than fresh, same with salvia (sage). But basil is just meh dried. It's so easy to find fresh now that there really is not excuse to use the dried stuff
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timothy said:
Yep. Basil Parsley and Cilantro are ones I always use fresh.
Dried herbs do have a place, but are better off used for long cooks like a stew.
Fresh should be added towards the end.
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Thanks. When smelling that dried basil, it did smell odd, so I didn't want to use it. It didn't smell like the fresh one did.

But I was also hoping I could find a way to get rid of it, since there was only a little bit left in the jar.

I guess I will keep it in case I have a long cook which uses it.

Also, I don't think I've made this recipe since 2017, so I didn't want to do something weird and ruin what's been a 3+ year wait since the last time I made it.
 
As with most things the dried state is very different from the fresh! Not necessarily better just, different. Sometimes you want both flavors, I often use dried in pasta sauces that will simmer for some time and add some fresh just before serving. I am a firm believer in using fresh from my own plants as often as possible but, in the winter, the only thing I can keep is rosemary. My plant is over twenty years old and just flowered again so, I know she’s happy!
Basil I grow a BIG pot of every summer and use it almost daily. My thyme didn’t do very well last year, I’m going to try a different variety this year. And I need sage again, didn’t do any last year. But, that’s a different story.
 
If you buy a "bunch" of parsley or cilantro from the supermarket, a tip to keep them fresh is wash, then either use a salad spinner or dry them with a towel. Wrap in a layer of paper towels and place them in a zip loc bag while folding or rolling to let most of the air out.
That works on other fresh herbs also.
 
And remember to leave the bag open/unsealed so that condensation doesn't build up, per the ATK/Cook's Country folks.
 
We have a giant pot right outside the French doors in the kitchen by the front patio that we grow basil in every spring and summer. The plant gets really big and I tell the neighbors to help themselves to whatever they want. We can't use it fast enough. But the first frost in the winter it's done.S1030208.JPG
 
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Rich Dahl said:
We have a giant pot right outside the French doors in the kitchen by the front patio that we grow basil in every spring and summer. The plant gets really big and I tell the neighbors to help themselves to whatever they want. We can't use it fast enough. But the first frost in the winter it's done.
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Exactly! I get a nice big plant from one of the local greenhouses and put it in a BIG half round pot (now on the new deck) and will enjoy it all summer! I take some to my neighbor now and then when it needs some thinning, she makes herself batches of pesto
 
Joan said:
if you wish to use fresh, you will have to figure out the amount to use in exchange for the dried
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Authoritative food sites suggest to substitute 1 teaspoon of dried herb for 1 Tablespoon fresh herb.

MarthaStewart.com: When cooking with herbs, there is a general rule of thumb to keep in mind regarding the ratio of fresh to dry: Because dried herbs are often more potent and concentrated than fresh herbs, you need less. That means the correct ratio is one tablespoon of fresh herbs to one teaspoon of dried herbs. For example, if a recipe calls for one tablespoon of fresh oregano, you need only one teaspoon of dried oregano. The same goes for basil, dill, parsley, and any other herb that you fancy.

Epicurious.com: I recently spoke to Alex Wilkins, head of sourcing at The Spice House, to get his advice on how to substitute dried herbs for fresh. <snip> ...if a recipe calls for 1 tablespoon chopped fresh rosemary, you should use about 1 teaspoon dried (since 1 tablespoon is equal to 3 teaspoons). The reverse also applies: if a recipe calls for 1 teaspoon dried rosemary, you can substitute 1 tablespoon fresh rosemary instead.

Obviously, there are dishes like a basil, tomato and mozzarella sandwich where fresh basil leaves are required and you wouldn't substitute dried basil. Sauces are what come to mind when I think of substituting dried herbs for fresh.
 
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