Friday, February 3, 2012

What are the nutritional benefits of using fresh herbs?

EG. Corriander, Thyme, Sage, Rosemary, Basil, Chives, Parsley.
What are the nutritional benefits of using fresh herbs?
They will still have plenty of the essential nutrients compared to dried ones. And to add up, they have richer flavour and aroma.
Reply:A general guideline when using fresh herbs in a recipe is to use 3 times as much as you would use of a dried herb. When substituting, you'll often be more successful substituting fresh herbs for dried herbs, rather than the other way around. For example, think potato salad with fresh vs. dried parsley!

fresh herbs are alot more fragent and enfusing
Reply:you will have to ask delia , oh sorry she uses cans now
Reply:Not sure if there is, but you can really taste the difference between dried and fresh, I suppose dried is better than nothing though
Reply:Probably more nutrients in fresh, since the drying process would likely get rid of any, plus the time it sits before use would diminish the nutrition value.



But, regardless of nutrition, it is always better to use fresh herbs - the taste is far superior to dried. Dried are OK in a pinch, but stick to fresh for flavour.
Reply:don't know but they sure taste good

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