Our dried herbs

Dried herbs are plants that are dried and shredded and then used in the kitchen to flavor and flavor foods. They are characterized by their intense and enveloping scents, they are unmistakable fragrances.

What are dried herbs

Dried herbs are aromatic plants that have undergone a drying process.
The term aromatic plant indicates plants containing substances with a pleasant smell, aromas, rich in essential oils, whose biological function is hypothesized to be of various types: of defense against phytophagous insects, for which they are repellent; of a stimulus for plant metabolism; in flowers of attraction for pronubous insects; of allelopathic agents for defense and competition with other species, and of defense from herbivores.
The theory that essential oils are simply inert waste substances of catabolism has little weight now, for obvious evolutionary reasons, since they are not inert and their creation and specific compartmentalization involves an expenditure of energy that would be not very adaptive.

Today, aromatic herbs are very important in Mediterranean cuisine, especially for preparing dishes with a refined flavor and seasoning them in a completely natural way, even as a substitute for salt.

In order to always have our spices available, a useful solution is to keep the dry variant of aromatic herbs in the pantry, being able to use them even in seasons when they cannot be found fresh.
In addition to having special aromas and flavors, herbs also have many properties and provide health benefits to those who consume them.
Among the most used are basil, parsley, oregano, sage, rosemary, thyme, bay leaf and many others.

Dried herbs: the procedure

Drying herbs is the oldest and most natural method of preservation, since it does not require special measures. This procedure was widely used by herbalists and apothecaries, and even today, especially in the kitchen, it has great importance and is often fundamental.
To obtain a qualitatively satisfactory product, special procedures are required.

The harvest is carried out during dry, ventilated, sunny days to avoid the formation of mold; healthy and beautiful specimens are chosen. The harvest must respect the plant's balsamic time, i.e. the period in which the greatest amount of active ingredients are present. Whole annual plants are harvested at the height of their development, biennial plants in their second year of life.

The preparation before drying is aimed at obtaining a material that can be dried and preserved, maintaining the healthy properties of the plant and avoiding any health risks or elements that affect its conservation over time. After carefully choosing the best herbs from a visual point of view, we proceed with the removal of soil residues and parts that are not useful for the preparation of the herb of interest.

Drying is the process needed to remove water from herbs. During this phase, the organoleptic properties of the plant are preserved and the enzymatic and microbial processes that lead to the decomposition and fermentation of the product are stopped. Drying can be carried out outdoors, in direct contact with the sun or in a shady and ventilated place.
In addition to traditional methods, plants can be dried using automated methods, with stoves or dryers.

Once this process is finished, the dried herbs are placed in specific containers for storage and, subsequently, use in the kitchen

Herbs or spices?

Aromatic herbs and spices are often combined, but wrongly because they are not exactly the same thing, even though the purpose for which both are used is the same.

Aromatic herbs generally mean herbs often cultivated in vegetable gardens, but also available in the wild.
The term spice, on the other hand, refers to dry vegetable products that usually come from tropical countries.

Furthermore, if aromatic herbs flavor and flavor without changing the flavor of the dishes, the spices, on the other hand, have more the function of giving a certain taste to foods, of modifying the flavor of a dish, strengthening it or making it more pleasant to the palate.

Dried herbs: the condiments in the kitchen

Dried herbs are mostly used in the kitchen to flavor and season many dishes. Based on the inspiration and creativity of those who cook, they can be combined with different foods and there are no precise rules of use.
However, there are known combinations that allow aromas to highlight particular foods. Let's see some of them together.

Dried basil, for example, goes perfectly with tomatoes, both for preparing sauces and sauces, in salads or on top of caprese. It is also perfect for flavoring most summer vegetables, such as eggplants, peppers, cucumbers, zucchini, but also other vegetables such as fennel and potatoes. It can also be added to soups and cream soups.

Dried oregano also goes well with the vegetables mentioned above, as well as with tomatoes. In addition, it goes well with legumes such as peas.

Dried rosemary, on the other hand, is perfect for potatoes, especially those cooked in the oven, but it also lends itself to flavoring cream, soups and soups. Also great with chickpeas and pumpkin.

If we talk about legumes, however, it is a must to mention dried bay leaf, which is the best and most used combination for lentils and soybeans. It also goes well with onions, carrots and celery