Cooking with Herbs – Fresh vs Dry

Herbs are an affordable and sophisticated way to elevate the simplest of dishes. Choosing which herbs to use and in what form can often be overwhelming. We’ve compiled a useful guide that will help you make the most of these aromatic ingredients.

Fresh vs. Dry Herbs:

Some herbs are simply best used fresh. These include basil, cilantro (coriander), dill, and parsley. Others, like oregano, rosemary, sage, and thyme can be used dry BUT be careful as these can pack a powerful punch. This leads us to our next tip… 

How much should you use?  

It’s always easier to add more flavour but rather challenging to remove too much. Dried herbs are more concentrated than fresh herbs and you’ll usually need far less. Start with 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs. Taste as you cook, making sure the dish is seasoned perfectly. 


Make your stronger freshly cut herbs last just a little bit longer by wrapping them in a damp paper towel and placing them in a resealable plastic bag in the fridge.

More delicate herbs like basil, mint, and dill-like flowers in a glass of water covered in a plastic bag at room temperature – surprising, right?  You could also use a glass jar or tuppaware.

Dried herbs, of course, are a lot easier to store. Simply place them in a light, cool and dry place. Remember, the longer your herbs have been open for, the less concentrated their aroma and flavour will be. 

Many of our stores offer a range of herbs and spices in jars per 100g where you can get as much as you need. Get all the fresh or dried herbs you need from Food Lover’s Market.

Try these herbaceous recipes: