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8 Must-Have Dried Herbs

May 31, 2014 | Meal Planning | 0 comments

Best Dried Herbs

Here are the 8 best dried herbs to keep in your kitchen!

In the last post, I listed my top 10 spices go-to spices. Of course, no kitchen is complete without a few dried herbs on hand as well. Novice or pro, no chef should be without these 8 dried herbs!

The 8 BEST Dried Herbs

Basil: Basil doesn’t have to be limited to Italian cooking. It has a delicious flavor that can be added to practically any dish, from marinades to omelets.  I especially like using it in soups like minestrones or stews.

Basil Balsamic White Bean Hummus w/ Carrots, Cherry Tomatoes & Bell Pepper
Basil Balsamic White Bean Hummus from the July Plan

Oregano: This strong aromatic herb is commonly found in Greek and Italian cooking. It is often used in marinades, sauces, and as a topping for garlic bread, pizza, or sautéed vegetables.

Rosemary: The strong aroma of rosemary complements lamb, chicken, and game very well and is typically found in French, Spanish, and Italian cuisine. In addition to pairing well with meat dishes, it also goes well with beans, grains, mushrooms, onions, oranges, and potatoes.

Homemade Rosemary Pecans
Sweet & Savory Rosemary Pecans

Dill: With its strong tangy flavor, dill can be used to season many different types of foods. I like it best paired with salmon and other seafood dishes. It is also nice in a vegetable dip or added to egg or potato salads.

Herbs de Provence: This blend of herbs usually includes rosemary, marjoram, thyme, lavender and savory. It can be used in tomato and vegetable dishes or brushed over grilled meats, poultry, and vegetables. Try it on Roasted Sweet Potatoes.

Provence Roasted Sweet Potatoes

Cilantro: As the most frequently used herb in the world, it’s no wonder that cilantro makes the list of kitchen essentials. Cilantro has a very distinct flavor that can be added to nearly any dish. Most people either love or hate cilantro, so the subtler flavor of the dried leaves can be a good compromise for those who might not have acquired the taste for it quite yet.

Parsley: With its pleasant and earthy flavor, parsley is one of the most popular herbs. It blends very well with other herbs and the possibilities are endless when it comes to cooking with it. It can be used in soups, sauces, pasta, salads, beef, poultry, or lamb.

Thyme: This fragrant herb goes great with poultry, lamb, and tomatoes. It makes a great addition to soups, stews, stocks, and sauces. Thyme is often included in a classic bouquet garni, which is used to infuse flavor into soups, stocks, and sauces. It also goes great with other Mediterranean herbs and adds flavor without overpowering the dish.

Wondering how to substitute dried for fresh herbs? Read my tips here!

Which dried herbs do you find yourself reaching for most often? Anything I left off my list? Share your ideas and pictures on Facebook, Twitter or Instagram as @prepdish in all 3 places, or leave a comment below.

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