You can realize the health benefits and save vast amounts of money by using dried basil, oregano, parsley, garlic, thyme, rosemary, and most other popular herbs and spices. The author seems to really know what he/she is talking about. I have read theprivacy statement, Save the date! These 50 Foods Are High In Lectins: Avoidance or Not? However, there are some exceptions. If the conversion ratio is 3 to 1, then why do most of the spices have way more than 3x the antioxidants?! Very informative. https://t.co/yUp4xLLMlO8:03 AM Sep 9th, Many herbs can be dried and used in cooking or to make refreshing herbal teas. The USDA National Nutrient Database has entries for both versions and reports the water percentage for each (1) (2). Secondly, the drying process can also ‘sharpen’ some flavours, while the aromas fade. As a rule of thumb 3 portions of fresh herb = 1 portion of dried herb. Then there are some, regardless of form, which lose their flavor and aroma quickly when heated. If a fresh herb is a focal point of the dish, then using the dried version isn’t going to work. We trust that she knows better than just about anybody. With garlic cloves that you’ve just minced, it shouldn’t be a problem doing 4x or 5x the dry amount… or even 10x according to our taste buds! Side Effects You’d Never Expect, The Scandal Between Vanilla Bean Paste vs. That allows you to stir it into a meal that was just cooked, without having to worry about hard granular chunks or that unsightly freeze-dried appearance. Keep frozen until needed or for up to 6 months. As an Amazon Associate we earn from qualifying purchases. Unfortunately we haven’t been able to find a reference where she gets into the nitty-gritty as to which seasonings deviate significantly from that advice. Herbs can come both in dried and fresh forms, although which is more beneficial really depends on the herb. Have you ever wondered how to effectively substitute dried herbs for fresh herbs in remedies and recipes? This is because fresh are largely water. After 30 minutes, you can pour them (including their infused water) into your recipe. Shake and place in a cool dark area. ORAC stands for Oxygen Radical Absorbance Capacity. So why isn’t the fresh to dry herb conversion 7 to 1 instead? Thank you so much. According to Queen Martha, this is the ratio: For example, the conversion you would use for minced basil would be 3 teaspoons of fresh or 1 teaspoon if it’s basil seasoning from a jar. Even with antioxidant degradation from processing, the dried still possess much higher antioxidant activity. By the time they reach the supermarket, only a small fraction of the antioxidants may be left. Both are good for you but when it comes to antioxidants, it’s likely that the freeze dried version will be healthier (assuming it’s not an old bottle). Development of it first began in the early 80’s by the USDA and National Institutes of Health (NIH). The less exposure for each of these, the better and more nutritious plant-based foods will be for you. Much will depend on the plant you are using. Shake daily for about 4-6 weeks then strain with muslin and bottle. A bottle of the same – but dried – can be had for $3 to $4. Amazing article… Informative n scientifically explained!!! You can realize the health benefits and save vast amounts of money by using dried basil, oregano, parsley, garlic, thyme, rosemary, and most other popular herbs and spices. That’s why your herbs in the clam shell from the produce department wilt and look like crap in a matter of days. These will affect antioxidant and content. For example, green peas stored in a refrigerator (39° F) for 7 days will retain 85% of their vitamin C content.