Herb Don'ts: 10 Dishes to Avoid with Fresh Herbs


Opt for dried herbs over fresh when making casseroles like baked chicken and dumplings, lasagna, and tuna casserole, as baking can alter the color and taste. Reserve fresh herbs for a vibrant touch at the end of cooking.

Braised Dishes

Optimize flavor in braised dishes by using dried herbs, adding them before the liquid and allowing them to simmer, while ensuring high-quality herbs and replacing them when the aroma diminishes.


Dried herbs are ideal for chili as they offer a deeper, spicier flavor that develops over a longer cooking time, making them a great choice for slow-cooked homemade chili recipes.

Dry Rubs

Dried herbs excel in dry rubs for slow-cooked or smoked meats, with bay, chervil, marjoram, mint, oregano, rosemary, tarragon, thyme, and Herbes de Provence adding fantastic flavors.


In marinades, dried herbs are preferred over fresh herbs as part of the flavoring agent, along with acid and oil, to enhance the taste and texture of recipes, particularly for meats cooked at higher temperatures or for longer durations.


Roasted dishes, including meats and root vegetables, are enhanced by the robust flavors of dried herbs such as bay, oregano, sage, and thyme, making them a perfect match for cold-weather dishes like roasts, soups, and stews.


For soups, dried herbs are recommended over fresh herbs, while reserving fresh herbs as a final addition for added freshness. Pair with crusty bread or crackers for a delightful lunch or dinner.


When preparing homemade pasta sauce, dried herbs are preferable as they infuse flavors well during the longer cooking time, resulting in a deliciously melded sauce.

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