Herbs and spices

Fresh is implied, unless noted. (Spoiler alert: You always want fresh herbs to garnish a dish. Otherwise, you can usually swap them in recipes.) If you’re using dried in place of fresh, use one third of the amount. Fresh herbs typically should be added at the end of cooking, while dried can be added at the beginning. Always crush or rub dried herbs before adding them to release their fragrance and flavor. Dried herbs lose their potency quickly, so buy only what you can use within a few months.