Fresh vs Dried Herbs in Greek Cooking?

[voula_slat]

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?

 

[k_tsoukalas]

I love this question! Greek cuisine does indeed use herbs like oregano, thyme, rosemary, and mint extensively, and both fresh and dried forms have their place. In my experience, dried herbs, especially oregano, are more traditional and common in heartier dishes like moussaka, souvlaki, or roasted lamb. The drying process intensifies the flavor, which works beautifully when you need a strong, aromatic profile.

On the other hand, fresh herbs bring a vibrant, light flavor that’s perfect for salads like horiatiki (Greek village salad), grilled fish, or adding a final touch to tzatziki. Fresh mint, in particular, is a must for things like keftedes (meatballs) and dolmades (stuffed grape leaves).