Herbes gourmandes

Dried herbs carry the flavour of a dish. This collection gathers culinary herbs for the kitchen, from Mediterranean staples like oregano, thyme, rosemary and basil to leaves used in cuisines around the world. Each is dried to hold its aroma, so a pinch adds a clear, recognisable note to cooking.

Dried herbs are more concentrated than fresh, so you generally need less. Robust leaves such as rosemary, thyme and bay stand up well to long cooking and suit stews, roasts and braises. More delicate herbs like basil, chervil and tarragon are best added near the end of cooking or used in dressings, where their aroma is not driven off by heat.

To get the most from dried herbs, crush them between your fingers as you add them to release the aroma. Store them in sealed jars away from light and heat, and taste your cooking as you season. Whole dried leaves generally keep their character longer than pre-ground versions.

Frequently asked questions

Are dried herbs stronger than fresh?

Dried herbs are more concentrated by volume, so you usually need less than the fresh amount a recipe calls for. Add gradually and taste as you go.

When should I add herbs during cooking?

Robust herbs like rosemary, thyme and bay can go in early and cook for a long time. Delicate herbs such as basil and tarragon are best added near the end or used raw in dressings.

How do I store dried herbs?

Keep them in a sealed container away from light, heat and moisture. Whole dried leaves hold their aroma longer than ground herbs, which are best used within a few months.

How do I release more flavour from dried herbs?

Crush or rub the leaves between your fingers as you add them. This breaks the surface and releases the aromatic oils into the dish.