can you use bottled seasonings instead of fresh?

Question

for thyme, rosemary, chives, garlic?

Answer 1

Yes, you can. Bottled (dried) seasonings have been on the market for years, and they have only gotten better! All the ones you mentioned are fine dry. Chervil and tarragon are better fresh, in my opinion, but the rest are spectacular.

My favorites: dry chives, dry green peppercorns

Dry garlic is very good and almost like a different spice altogether, which means that you have two from the same plant .... the same goes for dry onions, and ginger ... all three above are more dulcet than the fresh ones which are quite snappy!

And of course the dry and fresh chillies are quite different, dried and fresh.

Thank you for asking! It is fun just to think about them ...

p.s. as a matter of fact, now that I think about it, the dry and the fresh ones are always quite different ... so it gives the cook twice as much choice ... and lots of fun deciding which to use ... and maybe both! Cheers!

Answer 2

Fresh does taste better but only in fresh dishes so bottled is excellent for most things. Bottled also are not as sensative to heat and expiration date as claimed. That is just a way to get stupid Americans to throw things away and spend money to bolster the economy. USA runs an econemy of rampant waste at the expense of the rest of the world.

Answer 3

Fresh Herbs vs. Dried Herbs
Most people will tell you that fresh herbs are best for cooking since they impart better flavour and aroma. Many herbs, in fact, lose most of their flavour and aroma when dried. Dried parsley and sweet basil, for example, are practically useless to flavour food.

Due to cold winters in many parts of the world, fresh herbs are not always available. It is therefore necessary to harvest and store herbs in order to have a supply handy for the winter months. Drying is one of the methods that is used. It is relatively easy to do, although, depending on the purpose, not necessarily the most effective way.

It is important to note that herbs, or any plant material for that matter, lose some of their volume when dried. It is therefore necessary to make an adjustment when substituting fresh herbs for dried herbs and vice versa.

The general rule of thumb is to substitute three parts fresh herb for one part dried herb.

Some of the herbs that are frequently used dried are bay leaf, oregano, marjoram, thyme, rosemary and sage.

Answer 4

Fresh is almost always better. You can use dried seasonings, but since they lack water, use about half the amount called for in the recipe. In the case of oregano, dried can be netter. I very rarely use dried or bottled garlic. Fresh is always better for that.

Answer 5

yes they are actually better in some ways because they have longer shelf life, but, they are much stronger than fresh so use about 1/4 of amount of fresh called for, then you can adjust if needed, remember, you can always add more but you can't take it back out.

Answer 6

Yes you can use bottled seasoings. If they are dry use way less. It's like 1 tsp dry is used instead of 2 tbl fresh.

Answer 7

Yes,but fresh is so much better.Especially garlic

Answer 8

Sure, I do all the time. The standard rule is you use less of the dried than of the fresh, because it's more concentrated.

Answer 9

All but the garlic. Fresh garlic has no substitute.

Answer 10

Unless recipe calls specifically for fresh,bottled is OK make sure they are not too old and stale(that can make a difference)