Herbs add a lot of flavor to dishes without adding any fat or calories. It’s one of the easiest healthy cooking tips around.
Dried Herbs have a stronger, more concentrated flavor than fresh herbs. Crushed or ground herbs become lackluster more quickly than whole, dried herbs. Dried herbs are best used when you are cooking a dish that takes a longer time like a bolognese sauce or any other braised meat/vegetable dish. Dried herbs are also cost effective when using them in marinades.
Fresh Herbs have vibrant flavor and smell to them. They are much more delicate than dried herbs and only last in the refrigerator for 5 days – maybe 10 if they heartier like rosemary or thyme. Fresh herbs are best used at the end of the cooking time to add a burst of fresh flavor.