Fresh herbs like basil, parsley, cilantro (coriander leaves), and mint have delicate, water-rich aromas that fade with heat, so use them as finishing touches in salads, pasta, sandwiches, and garnishes. Dried herbs—especially woody varieties like rosemary, thyme, sage, and oregano—become more concentrated during drying and work best when added early in cooking for stews, soups, tomato sauces, and meat marinades. Some herbs (e.g., oregano and bay leaf) can actually taste better dried because drying balances and intensifies their flavor. Follow the common rule of thumb: when substituting dried for fresh, use about one-third the amount (1 tsp dried for 1 tbsp fresh) to avoid overpowering a dish. Fresh herbs keep only 1–2 weeks in the fridge, while properly stored dried herbs can last over a year.
