23 Mar Fresh Herbs vs. Sundried Herbs: Which is Better?
Herbs are an essential part of the culinary world. These luscious, aromatic leaves are found in both fresh and dried varieties, which can leave those new to using them confused. Before deciding whether to choose fresh or dried organic herbs, you should learn their health benefits. Basil, cilantro, oregano,
Many herbs, whether fresh or sun-dried, such as turmeric, rosemary, thyme, ginger, and basil leaves by McCabe, have anti-inflammatory properties that can help reduce inflammation in the body.
When you’re ready to cook an herb-infused dish, you have two main options to choose from: fresh herbs and dried herbs. Both types have their own flavors and uses, but you might be wondering which to choose. Though your choice depends on your needs and what you’re cooking, here are a few differences to keep in mind:
Fresh herbs
Fresh herbs are, well, fresh and super herby! They’re hand-picked from the plant and meant to be used soon after. You find fresh herbs usually at the local farmer’s market or at the grocery store (or in your own backyard or kitchen if you’re growing them). These leaves have a crisp, fresh, aromatic flavor and can be used in dishes that don’t require too much cooking, like salads, pizza toppings, sandwiches, etc.
Sundried herbs
Sundried herbs, on the other hand, are fresh herbs that have been dried under the sun or by using a dehydrator. These herbs carry a deeper, more complex flavor and have less water content. This makes less quantity more flavorsome, therefore, they’re best used for dishes that require longer cooking times such as braises, soups, and stews.
At SF Mart, our sun-dried herb varieties are natural and simple. They’re sun-dried on the McCabe Farm in a specialized sun-drying facility that uses traditional and modern technology to get the best results. Additionally, our herbs have a higher vitamin D and mineral content compared to products from companies that use dehydration machines. Our specialty includes organic dried basil leaves that elevate the flavors in soups, salads, pastas, and stir-fries.
