What is better....fresh or dried bay leaves?

Question

I thought dried leaves would be better for slow cooker recipes. When would it be best to use fresh?

Answer 1

Actually, it depends on the recipe. It is, of course, always better to go with fresh because it has more flavor, but sometimes it is better to use dried herbs such as bay leaf. When you are baking something for instance, dried is better than fresh. When you are frying, dried is also better than fresh. But when you are sauteing or blanching, for instance, it is better to use fresh because it adds more vitality and flavor to the dish.

P.S. For slow cooking dishes, fresh is always better because it really packs in the flavor.

Answer 2

It does not matter. Personally I either crush a dried leafe or finely dice a fresh leaf so you do not have to remove the leaf. If done fine enough it will disapear into the dish. Just remember to use about 1/2 to 3/4 of dried as you would fresh since the dried is more concentrated.

Answer 3

To be honest, I have never seen a fresh bay leaf. I would think that dried would be best in a slow cooker. Be sure to remove the bay leaf before serving your dish. They are not to be eaten.

Answer 4

FRESH is always the best! Easier to get fresh bay leaves these days too.

Answer 5

Fresh is always best whenever you want the most flavour from them going into your recipe.

Answer 6

Fresh is best, but they are stronger in flavour. I use fresh herbs when I can buy them.

Answer 7

fresh has got to be the smell x x x and Cleaning has got to be best crikey you could almost eat off my plates

Answer 8

fresh

Answer 9

Use fresh whenever you can, better flavor.

Answer 10

fresh I think

if the spices are old, just double the amnount

martha was wrong, DON'T throw away all your spices every year