Most chefs prefer their herbs to be fresh, and the fact is you cannot go wrong this way. But for some herbs, dried can be just as good for cooking. The difference is in the nature of the flavor compounds. For some, the flavor compounds are volatile and are removed by the drying process. Basil and parsley are examples and adding dried basil or parsley to a dish provides essentially no flavor, just green flecks! Other herbs, typically those that grow in hot, dry climates (rosemary for example), have flavor compounds that survive drying and work just fine in cooked dishes (as well as being cheaper and more convenient).
| Best used fresh | OK to use dried (in cooking) |
|---|---|
| Basil Chervil Chives Cilantro Dill Mint Parsley Sorrel Tarragon | Bay leaf Marjoram Oregano Rosemary Sage Savory Thyme |