This month, Paul Dickson explores the benefits of using dried herbs in the kitchen, from cost saving to intensifying flavour, as well as sharing some of his favourite recipes.
Whilst we’re emerging from the winter months, it’s still a while before an abundance of fresh herbs will be in season, so it’s a good time to appreciate the huge variety of dried herbs and why they should be in your store cupboard all year round. The process of drying herbs removes the water content, intensifying the flavour, making them invaluable when adding depth to a whole variety of dishes. The cost and waste saving benefits, alongside the versatility and long shelf life make them a kitchen essential, whether using to complement fresh herbs or to substitute them. Here is a selection of dishes that hero the small but mighty dried herb.
Timeless Tarragon
Tarragon and chicken are a match made in heaven and this indulgent dish uses a tablespoon of dried tarragon, to give a good punch of the aniseed flavour, whilst being tempered by white wine and double cream. Bliss!
Oregano Odyssey
The bold, earthy flavour of oregano has the ability to transport us straight to a Greek taverna and I like to use it to flavour chicken in a Greek salad bowl. The flavour complements the feta and olives perfectly and will give your diners an instant taste of summer.
Parsley Perfection
If you can’t get fresh parsley, you can still make a deliciously comforting sauce using only a teaspoon of dried parsley. This sauce is classically served with a white fish such as cod or haddock and can be a very cost-effective and time-saving menu solution if you also use a béchamel sauce mix.
Basil Bliss
Lamb is often paired with rosemary, but for a fresh and fragrant marinade for lamb chops, I like to use basil, which I mix with garlic, pomace oil and balsamic vinegar. The dried herb adds intensity that you can’t get from the fresh leaves, but you can freshen it up with a scattering of fresh basil to finish, if you have it.