There are two ways to use herbs in a recipe: fresh or dried. This can bring up a number of questions, especially if you want to substitute one for the other: Is one type of herb truly better than the other? Should you always use fresh herbs in a recipe, or are dried herbs okay to substitute?

Let’s look at the difference between fresh vs dried herbs, whether one is better than the other, and how you can benefit from each both the most.

How to Know When Dried or Fresh is Better

The difference in fresh vs dried herbs is pretty obvious: the former is freshly grown while the latter has been set out to dry and packaged into a container. There are a variety of ways to dry herbs, but the best method is usually indoor drying.

You might assume fresh herbs are always better and healthier, since they’re—well—fresh. But that’s not always the case! Let’s look at the facts and compare uses for each.

How and When to Use Fresh Herbs

Fresh herbs can provide extra flavor or a pretty garnish to just about any dish. Plus, if you get a good batch, they’re crisp and garden-fresh!

The best ways to use fresh herbs are:

• As a topping or garnish to a dish, such as thyme atop a bowl of soup or dill on freshly cooked meats
• At the end of the cooking process, which minimizes heat exposure and preserves the most flavor

The top herbs to enjoy fresh include chives, basil, parsley, tarragon, mint, cilantro, chervil, and dill weed.

Here are some pros and cons of using fresh herbs in your meals:

Pros of Using Fresh Herbs

Like any fresh plant, fresh herbs provide unique benefits you might not get from their dried counterparts.

For one, they have polyphenols. These compounds have anti-inflammatory and antioxidant effects that help fight oxidative damage in your body. Polyphenols are also anti-microbial, which means they can help fight harmful bacteria too.

In addition, fresh herbs provide more vitamins and minerals. For example, parsley is a pretty great source of vitamins A, C, and K.

Fresh herbs can also help protect dietary fats in your meal from becoming damaged and promoting inflammation.

Cons of Using Fresh Herbs

Fresh herbs are naturally more delicate when cooking, so you have to be more careful when using them than dried herbs. They’ll lose their flavor, and possibly their health benefits, more quickly when cooked.

And as you probably know if you’ve ever bought fresh herbs, they don’t last long—even in the refrigerator. They usually need to be used within a few days of buying. (To preserve them the longest, wrap them in a paper towel and keep in a plastic bag in the fridge.)

Plus, if you need to buy fresh herbs out of season, the prices can get pretty steep. (At the same time, sticking with in-season herbs can be more cost-effective.) And of course, to really save money on fresh herbs, it’s best to grow your own herb garden!

How and When to Use Dried Herbs

As you might have guessed by now, dried herbs are best for when you want to cook them in a dish longer.

In fact, they need to cook for a longer period of time. If you add them to a dish too close to the end of cooking time, you won’t get as much of their flavor. Cooking them longer better infuses the flavor into the whole meal.

The best herbs to use dried include oregano, sage, rosemary, thyme, bay leaf, marjoram, and savory.

Pros of Using Dried Herbs

A big advantage of using dried herbs is price. Overall, they’re a lot cheaper per serving—and you can store them for a much longer period of time without worrying about them going bad in a few days. Plus, drying herbs keeps them potent and safe from mold, yeast, and bacteria for around 6-12 months.

Dried herbs are also actually stronger in potency than fresh herbs. And if you cook them the right amount, they can provide just as much flavor!

Some dried herbs are also good for medicinal uses.

Cons of Using Dried Herbs

The biggest con of using dried herbs is simple: they’re not as fresh. However, well-preserved dried herbs still provide flavor and benefits in a convenient way—so there are many good reasons to use them!

To store dried herbs, keep them in a cool, dry place out of direct light. And pay attention to their smell and taste after a while. If they seem less potent, it’s probably time to replace them.

Substitute Ratio for Fresh vs Dried Herbs

If you want to substitute fresh herbs for dried or vise versa, remember this ratio:

One part dried herbs to three parts fresh herbs.

So if a recipe calls for a tablespoon of fresh herbs, that equals one teaspoon dried. And vise versa.

Overall, both fresh and dried herbs have their uses and benefits; there’s really not one “best” choice all the time. If your recipe calls for more delicate herbs or gives you the option to top your meal with them, go with fresh. If it calls for more robust herbs that are added earlier in the cooking process, go with dried.

At Nature’s Ideal, we offer than different dried herbs to use for all your health and cooking needs. See our Dried Herbs collection here to stock up!