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What dried herbs do you actually use?

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Westminstress May 17, 2011 09:04 AM

I am cleaning and reorganizing my spice cabinet ... whee! I am moving the spices from a cupboard to a couple of small drawers. I am buying all new jars that will fit in the drawers, and I found really cute custom spice labels on etsy for the top of the jars. Yay! Most of what I have in my cabinets is quite old, so I'm going to toss it and buy fresh as needed, but I want to order the labels now, which leads me to my question: What dried herbs would I actually use?

I mostly use fresh herbs. I have quite a few jars of dried herbs that I have not opened in years ... do I really want to buy labels for them? The ones I occasionally use in dried form are oregano, epazote and tarragon (the last two only because they can be hard to find fresh where I am). Do I really need to create labels for basil, dill, mint, rosemary, sage, and thyme, for example? Or maybe there is something that I don't have but should -- fines herbs, for example?

What dried herbs do you actually use and are there any that you find indispensable?

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  1. linguafood RE: Westminstress May 17, 2011 09:09 AM

    Oregano, rosemary, thyme, tarragon, dill weed.

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      wincountrygirl RE: Westminstress May 17, 2011 09:13 AM

      I dislike dried herbs, but the only ones that work for me are tarragon and rosemary. I will use oregano only if I dry it myself.

      1. Gio RE: Westminstress May 17, 2011 09:22 AM

        The dried herbs I use come from my garden: basil, oregano, sage, marjoram, thyme, rosemary, spearmint, taragon. These are my essential herbs and must be labled so my husband can identify them in the pantry.. Occasionaly I grow lemongrass, dill, lavender and fennel but like rosemary and cilantro they don't overwinter.

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          ChiliDude RE: Westminstress May 17, 2011 09:56 AM

          My wife's heritage is Italian. Does that give you a clue? Most often we use a product called Italian Seasoning, which if you are not familiar with it is a mixture of 7 dried herbs including basil, oregano, marjoram, savory, thyme, rosemary and sage. Oft times I use only 1 or 2 like basil, oregano or marjoram.

          I like spices such cumin and coriander, but you didn't ask about spices, so I will not continue at this point.

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            qianning RE: Westminstress May 17, 2011 09:56 AM

            Bay Leaf?

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              katecm RE: Westminstress May 17, 2011 10:06 AM

              If you don't use them, then don't get labels made. I actually think a lot of the ones that you mentioned ARE indispensable dried. I'd never make my grandma's all-day spaghetti sauce with fresh herbs (dried basil and oregano, of course), and fresh sage just would not make a good enough spice rub for pork. But, as I said, if you don't use them, you don't use them!

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                odkaty RE: Westminstress May 17, 2011 10:13 AM

                Bay leaves and thyme, and I think there's a jar of oregano from when I killed the last plant.

                1. Jay F RE: Westminstress May 17, 2011 10:19 AM

                  Thyme and dill weed, but only occasionally, if I don't have any fresh. Oh, and bay leaf. The rest are somewhere between useless and nasty, dried basil being the worst of the bunch.

                  1. Novelli RE: Westminstress May 17, 2011 11:05 AM

                    For dried herbs, I only use oregano and marjorum, and dry them myself from the garden.
                    All others I use fresh.

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                      biscottifan RE: Westminstress May 17, 2011 11:20 AM

                      Alphabetically - bay, dill weed, rosemary, tarragon, and thyme. I don't garden and fresh herbs often cost more than a dozen eggs.

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                        magiesmom RE: Westminstress May 17, 2011 12:55 PM

                        dill weed, mexican oregano, thyme.

                        1 Reply
                        1. re: magiesmom
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                          ChiliDude RE: magiesmom May 18, 2011 12:00 PM

                          Mexican oregano huh? That's Lippia graveolens (scientific name)...better than Mediterranean oregano for chili. I've used it for years, and I live on the East Coast.

                        2. dave_c RE: Westminstress May 18, 2011 12:05 PM

                          Most common - Thyme, tarragon, parsley, oregano, bay, basil.
                          Once in a blue moon - sage, rosemary and dill

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                            Harters RE: Westminstress May 18, 2011 01:58 PM

                            Thyme, oregano and the mixed "herbes de Provence".

                            1 Reply
                            1. re: Harters
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                              ediblover RE: Harters May 18, 2011 02:37 PM

                              Ditto on the Provence, which I'm just about out of at the moment. Pretty sure it's the only dried herb I've used lately (So versatile!).

                            2. junescook RE: Westminstress May 18, 2011 02:08 PM

                              Mostly oregano and thyme out of season, but lately I've been using a couple of Tbls of za'atar seasoning in hummus when I make it. Also nice on lamb.

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                                cocktailhour RE: Westminstress May 18, 2011 02:51 PM

                                Mexican oregano. The oregano I grow is more subtle and doesn't stand up as well to long cooking dishes. Thyme for when I am lazy, plus I think it still has plenty of flavor dried. Sage occasionally.

                                1 Reply
                                1. re: cocktailhour
                                  shanagain RE: cocktailhour May 18, 2011 03:20 PM

                                  +1

                                2. shanagain RE: Westminstress May 18, 2011 02:57 PM

                                  Not technically an herb, I guess, but I love celery seed for various uses. And definitely bay leaves.

                                  1 Reply
                                  1. re: shanagain
                                    shanagain RE: shanagain May 18, 2011 03:21 PM

                                    Additionally, chili powders, mexican oregano and cumin.

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