Using Dried Herbs
While in most cases dried herbs can’t compete with fresh, our tests found some important exceptions.
Bay leaf, thyme, oregano, rosemary, marjoram, and sage will work just fine in moist preparations cooked for at least 20 minutes (such as chili or poultry stuffings). The flavor compounds in these herbs are relatively stable at high temperatures, helping them maintain their flavor even through the drying process.
Dried herbs are more potent than fresh; to substitute dry for fresh, use half of the amount called for in the recipe.