When fresh herbs are unavailable, dried can sometimes stand in. their flavors are more stable than fresh herbs, so they can be added to soups and stews at the beginning of cooking. Since dried herbs are more concentrated, less is needed that with fresh. A good rule of thumb is to use about one and a half teaspoon of dried herb in a dish to serve four people, about half of the amount of fresh herb you would use.
Before adding dried herbs to a dish, rub them between your hands until they are fragrant. The warmth of your hands will help release the flavor. Another flavor enhancing trick is to steep dried herbs in a warm liquid before adding to a dish. For example, sprinkle dried tarragon into a little cup of warm stock before adding to a simmering soup.
These tricks won't help herbs that have been stored too long. Be sure to do a flavor check before using dried herbs. Rub a pinch of herb between your fingers, and if it doesn't yield an aroma, discard it. To help herbs retain their flavors, store them in tightly covered glass bottles, preferably opaque brown or blue, in a cool dry place away from the heat of the stove. Whole leaf dried herbs will remain aromatic for six to eight months. Never buy or store ground herbs, because the aromas dissipate too soon. Grind what you need as you use it.
The best dried herbs are those you dry yourself, in, of all places, the microwave. The flavors remain livelier than if you simply hand them to dry and there is less risk of molding and rotting. To dry herbs, arrange about a cup of fresh leaves on a paper towel. Set the towel right on the microwave floor and zap the herbs, uncovered, until dry to the touch, about one and a half to two minutes, stopping at thirty second intervals to stir.
Let the dried herbs cool, then place in a jar and store them in a cool dry place, where they will last for about eight months. If the dried herbs pick up a bit of moisture, set the jar, minus the cover, back into the microwave and zap for about twenty seconds. Let the herbs cool before re-covering. Herbs that dry well in the microwave include basil, mint, lemongrass, oregano, rosemary, tarragon, and thyme.
If you do not want to fuss with the microwave, there is an easy alternative. Just stash a bouquet of fresh herbs in the back of the refrigerator, spread out on a piece of waxed paper, and it will dry in a couple of weeks. Do not put the herbs in the produce drawer, which would keep them too moist. Basil, mint, tarragon, rosemary, and dill can be dried using this method. After drying, they should be stored whole leafed in tightly covered glass jars in a cool, dry place.
