Dried Herbs That Aren't Worth It

Most of are worthfull when it become dry herbs are tulsi leafs,gymnema leaves, and neem leaves
www.evergreenenterprises.co.in

Shouldn't this article be called something like "Which Dried Herbs Are Worth It?", seeing how half of them "work well"?

While they still won't do for a caprese salad, frozen basil cubes from Trader Joe's are a life-saver.

Uh, md? What are you talking about? Who is scamming? And I am okay with finding out that what we learned was wrong. I'm smarter for it now.
When you dry an herb, it loses essential oils, thus flavor and aroma. Now several decades with mother and grandmother's cooking. Does that mean you were at least 40 when you "grew up and left home?" Haven't you been in the kitchen cooking by now? Peace

calm down everybody different herbs different people many uses some good ideas some bad herbs will grow on have a great day

Not sure about this article. You can buy spices pretty cheap online

www.sensiblespices.com

If you want to ruin a tomato sauce put oregano in it.
You want a great tomato sauce recipe? (you have to eye everything and use your head)
>sweat little bit of onions in olive oil
>add 2 cans all natural hunts tomato sauce with no spices
>add chicken bullion instead of salt from liptons chicken noodle soup separate the noodles
>add fresh crushed garlic but don't go nuts, I love it but too much will ruin it. Just enough to taste it.
>add little sugar, pepper, tiny bit red crushed pepper
> add can of mushrooms drained or fresh mushrooms you fried in oil.
>do not ever bring sauce to a boil, bring it up to high heat then lower it and simmer it on low for 10 >minutes only. More you cook it the worse it gets. If it boils you lose flavor.
last add undercooked drained 90% lean ground beef at the end. you will reheat this and finish cooking th beef. I never cook ground beef in a sauce for over 5 or 10 minutes.
sprinkle on fresh coarsly grated parma cheese and sprinkly on red crushed pepper

I like my herb not too wet or not too dry. Just moist enough to keep it lit and burnin' fine and some good Doobie Brothers on the CD player. Incomparable!

I read the suggestion on freezing your herbs in a ice cube try . How much do you put in each little cube? Dose it matter on which herb your freezing?

Why did they title the article "Dried herbs that aren't worth it," then use herb examples in the article that we are told could be used dry without much issue? And I also agree with some comments that ask why this is even important enough to actually be an article in the first place. Wow, what a scoop! Often fresh is better than dried, though you can still ... ready for this? ... you can still get by with dried! Now that is good journalism! It scares me that often, stories they run links to on Yahoo's site, ones in the fields of heath, beauty and food, are just as brutally insignificant as this. This is exactly why we journalists, real ones, who have degrees related to the subject and who worked professionally in the field (I was a news anchor for CBS and NBC affiliates, and a print reporter for two major newspapers, the military and a large city's business journal) warn about bloggers in general, and online stories specifically (since sources and facts are often unchecked, not vetted or even true more often than you know). This happens when everyone and anyone is given a voice, and while that can absolutely lead to a more open and honest release of facts, it also gives a voice to the disingenuous, the liars, those looking for fame no matter the consequence of truth, and in this article's case ... really poor journalism.

Ridiculous article. The only thing mentioned that "isn't worth" buying dried is mint--and that's a "duh--" which isn't an herb...

what a w aste of electrons

There are purest out there and there are realist! if you dont want to pay alot they grow your own get a green house and be happy with the fresh herbs. For those that dont want to do this or pay lots of money for 2-4 ounces of fresh dried herbs are fine. There is another option which I do and works well unless you have to have that bright green appearance try make paste with olive oil similar to a pesto but with just the herb and oil not parmesan cheese roasted garlic and toasted pine nuts. place them in a food processsor or blender and chop to a paste, you can put into your ice cube trays or into small ziplock bags and freeze will last for 1 year in freezer. You can get creative with the other herbs as well.

So basically, according to the article... which was a complete disregard to the TITLE... pretty much all non-leafy herbs dry well. Gee... good safety hint...

LMAO at 2012 and all the pot comments!! you guys are crackin me up!

The issue at hand is how to preserve various flavors from plants, not the waste of money issue. The ice cube tray is a great idea. Flavoring olive oils is OK. And if you are going to dry basil, dry the flowers. They have a black pepper twang to them that will be a nice memory of summer come this winter. My new favorite is frozen green cilantro/corriander seeds. Pick them young, crush them a bit, and put them half full in a spice jar in the freezer. Set the timer for every 20 min. and shake them so they don't freeze into one glob. It takes about 5 to 7 shakes (140 min) until they are frozen. Use them with this great curry-like compounded spice called Vadouvan. I got my in Oxbow market in Napa from a stand called Whole Herbs. Also try the Moraccan Poivron Rouge Chile. FAB! (PS - Blame the editor for the content of the article, not Mr. Bromberg)

i live in south florida so my herbs never die!!!

Herbs tast differant dried. Not worse, or better--the flavor profile changes. I keep and use BOTH year round, depending on what flavor I want in a particular dish. And if you think mint "looses" anything by being dried, try making a cup of tea with it, the longer you steep it the stronger it gets.

Where the hell is the list ????

Is the idiot who wrote this article actually getting PAID to write this? I hope not.