Mastering Herbs & Spices
Fresh vs. Dried Herbs
Dried herbs are more concentrated—use 1/3 the amount of fresh. Add dried herbs early in cooking for flavor to develop; add fresh herbs at the end to preserve their brightness.
Toasting Spices
Toast whole spices in a dry pan over medium heat until fragrant (1-2 minutes). This releases essential oils and deepens flavor. Grind immediately after toasting.
Classic Herb & Spice Combinations
Frequently Asked Questions
Which herbs work well together?
Mediterranean herbs like basil, oregano, thyme, and rosemary pair beautifully together. Cilantro works well with mint and parsley for fresh salsas and salads. Dill complements chives and parsley. Generally, herbs from the same cuisine tradition work well together.
How do I substitute fresh herbs for dried?
The general ratio is 1 tablespoon fresh herbs = 1 teaspoon dried. Dried herbs are more concentrated because moisture has been removed. Some herbs like basil and parsley are better fresh, while oregano and thyme work well dried.
When should I add spices while cooking?
Add whole spices early in cooking—they need time to release flavor. Ground spices can be added mid-cooking. For blooming (heating spices in oil), add them at the beginning. Finishing spices like sumac or za'atar are best added at the end.
How long do dried herbs and spices last?
Ground spices: 2-3 years. Whole spices: 3-4 years. Dried herbs: 1-3 years. Store in airtight containers away from heat and light. If a spice doesn't smell potent when you open the jar, it's time to replace it.