Though healthy and delicious, fresh herbs aren’t always what we’d call budget-friendly.
These fragrant leaves, seeds, roots and barks are often expensive and swathed in plastic to prolong their short, wilty existence. Unless you’re growing your own in a kitchen garden (like we do!) it sometimes doesn’t seem worth the effort.
The alternative is using dried herbs and spices (the type you get for less than a dollar a jar at any market worth its celery salt). But do you really get more bang for your buck?
Fresh vs dried herbs and spices: which is healthier?
While dried herbs and spices can lose some vitamins and minerals in the processing, the antioxidant levels remain high. They’re also much more concentrated, so it kind of evens out.
In any case, dried herbs and spices are healthier than no herbs and spices. You’ll still get the amazing nutritional benefits from cheap ground turmeric than if you hunted the speciality grocer for the fresh stuff.
Dried herbs and spices are also more sustainable.
When we use fresh herbs and spices on our I Quit Sugar: 8-Week Program, we make sure they will be used up in recipes throughout the week.
But life isn’t always that organised and unless you’re following a specific meal plan, you can end up with a fridge full of expensive, wilting herbs!
Dried herbs and spices last up to four years, pack more flavour and cost next to nothing. They also come in glass jars, which are much more waste-friendly (and pretty) than those plastic clamshells.
How to swap fresh for dried.
Note the 3:1 rule – three teaspoons of fresh herbs and spices equals one teaspoon of the dried variety. This can take a little trial and error – and it depends on how strong you like it, too!
Of course, there are exceptions when fresh is best. When using soft, green herbs (the parsley garnish on our Slow Cooked Italian Beef Brisket, for example) there really is no substitute for the real thing – just make sure you make the most of the whole bunch!
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