voula_slat
Active member
I’ve been cooking a lot of Greek recipes lately and was wondering about everyone’s thoughts on using fresh vs. dried herbs in Greek cooking. Do you have a preference, or do you use both depending on the dish?
I know that herbs like oregano, thyme, and rosemary are essential in Greek cuisine, but I’m torn between using fresh or dried. I’ve read that dried oregano is more traditional, especially in dishes like souvlaki or moussaka, but I also love the vibrant flavor of fresh herbs in salads and lighter dishes.
Is there a noticeable difference in taste or aroma when using fresh vs. dried? And are there any specific Greek dishes where one is better than the other?
I know that herbs like oregano, thyme, and rosemary are essential in Greek cuisine, but I’m torn between using fresh or dried. I’ve read that dried oregano is more traditional, especially in dishes like souvlaki or moussaka, but I also love the vibrant flavor of fresh herbs in salads and lighter dishes.
Is there a noticeable difference in taste or aroma when using fresh vs. dried? And are there any specific Greek dishes where one is better than the other?