Knowledge Base > Barton Seaver - Spice It Up for Valentines Day

Spice It Up for Valentines Day

Barton Seaver - Spice It Up for Valentines Day

This event was on Tuesday, February 14, 2023 at 11:00 am Pacific, 2:00 pm Eastern

Keep it Spicy!

Join renowned chef and author Barton Seaver for a Valentine’s Day event like no other. In this live, virtual event, Chef Seaver will take you on a culinary journey… Read More.



What is the best way to dry herbs and how to differentiate which herbs are preferred to be used fresh or dried?

— Eunice Miller Muhammad


I don't really use a lot of dried herbs. And the reason why is that fresh herbs are now so widely available to us, right? I mean every grocery store when I was growing up. You could find flat leaf parsley. That was it. Like I remember seeing cilantro and I'm sorry curly leaf parsley was all you could find. I remember seeing cilantro and flat leaf parsley begin to show up in typical American grocery stores, I grew up and it'll Salvadorian Eritrean Ethiopian neighborhood. So I had a lot of spices and a lot of herbs. available to me, but I remember that and the fact now that we have and I think the Thing is step back. I think that a lot of Americans just have this like hey, we should have dried herbs because Our parents did and that was the only way we really had access to this unless you had your own garden. so fresh herbs are now so available. Yes, they're expensive. It's ridiculous by a little plastic pack for two dollars 89 cents. But you know, what if that's gonna make or break your dish. Hey, that's good money for me. Right and I have the ability to spend that money. So I'm very lucky. I grow my own herbs all summer long. I have about two and a half Seasons worth of fresh herbs. As I am here in Maine the herbs that I dry that I use dry are the basically the hard herbs. Rosemary lavender time why because those are resinous they are added at the very beginning of a cooking process. So they have the time to to Leach out their flavored exude their flavor out as well as to rehydrate a little bit so they don't become distracting in their texture. You know, if you're just a crumble dry Rosemary on something. It's okay. Thanks for the pine needles in my food. Let them rehydrate the other. I mean the dried herbs that I have over here. In addition to that is is oregano because it's such a charismatic flavor. It is a softer fresh. Oregano and dried oregano or are in basically shouldn't share the name because their entirely different things. That same with that but like with dried parsley with dried tarragon dried basil. Do they add something? Yes. But to me the ebullience that comes from the Fresh herb that is now so easy to get is is worth it. So, there you go.
Barton Seaver

Barton Seaver

Chef, Educator, Author