Dried Versus Fresh Herbs

Some dried herbs retain their flavor better than others. Thyme, marjoram, oregano, lavender, savory, and rosemary can be dried without altering or seriously attenuating their flavor. It is always preferable, however, to start with the fresh herb and dry it on the branch. Bottles of dried thyme or savory never have the same flavor as leaves that have been dried and left on the branch.

The flavor of some herbs is either lost or irreversibly distorted once dried. Basil, chervil, tarragon, parsley, and chives do not dry well and should not be used. If confronted with an abundance of fresh tarragon, it is better to pack it tightly in jars with white wine vinegar than to dry it. The flavors of basil, chervil, chives, and parsley, however, are unpleasantly altered when the herbs are stored in vinegar.