Essential dried herbs

We’ve become a bit sniffy about dried herbs, particularly as fresh are now so readily available. But dried herbs still deserve a place in your kitchen, says Orlando Murrin

You can’t beat dried herbs for convenience and value. A 25g pot or sachet of dried thyme, for example, will yield as much as a dozen packs of fresh – without the need for washing, chopping or refrigerating.

Buying and storing

• Light and heat are the enemies of dried herbs and spices, so don’t keep them in a rack near the stove. A plastic box is ideal – stick a label on each jar lid, so it’s easy to read from above.

• We like Seasoned Pioneers, which packages herbs and spices in resealable foil sachets – they last for ages.

• If you’re looking for something special, steenbergs.co.uk offers a global range of largely organic herbs and spices. Its website is packed with know-how and recipe inspiration.

• Specialist and wholesale shops offer giant packs at low prices, but for the average household it’s wiser to buy in small quantities more often. • The Bart range ( bart

ingredients.co.uk) has jars with flip lids, allowing you to spoon or sprinkle.

Using dried herbs

• In a recipe, 1 tsp dried herbs equals 1 tbsp fresh. In general, use

1/ 4– 1/ 2 tsp of dried herbs per serving. • To release flavour, dried herbs are best rehydrated. Add either at the beginning of cooking, or about 20 minutes before the end. Try mixing herbs with 1 tsp of oil and leaving for 10-15 minutes before using in dressings, marinades or sauces. Instead of sprinkling dried oregano on a pizza, steep in a little oil and use as a drizzle.

• Dried herbs are a useful way to cut down on salt. Where possible, add them during cooking rather than sprinkling on top.

Dry your own

• Put sage, rosemary, thyme, oregano, mint or marjoram leaves in a single layer between sheets of kitchen paper and microwave on High for 1-2 mins until brittle.

• If you have a bay tree, use the leaves fresh, or air-dry by hanging stems in an airy place, then picking off leaves to store in a tin or jar.

Essential for the Moroccan seasoning ras el hanout, and subtle Indian dishes. Rose petals also make beautiful cake and cupcake decorations. A couple of bay leaves will give mellow sweetness to braises, stews, stocks and soups. A bay leaf also makes a...