How to Double Herbs in Recipes

Add the appropriate measure of fresh or dry herbs when you have to double quantities while cooking.

Flavoring your food with fresh or dry herbs such as mint, parsley, oregano, cumin or coriander is a healthy and delicious way to cook food. You can reduce the need for using salt as a seasoning, or eliminate it completely when you season food with the eclectic tastes and aromas of different herbs. Take care to ensure that you add just the right quantity of herbs when cooking, especially when you have to double the measure of all ingredients in a recipe. Adding the right quantity of herbs can be a defining factor in enhancing or spoiling the flavor of the meal. Does this Spark an idea?

Print this article

Instructions

- 1
  
  Add fresh herbs such as basil, cilantro and parsley toward the end of the cooking process, or just prior to serving in order to maximize their flavor. This will prevent the herbs from losing their taste and aroma by being overcooked. Add whole dried herbs at the start of the cooking process, as they take a longer time to release their flavors, unlike ground herbs, which you can add midway through the cooking process. Season uncooked foods such as salads, meat and fish marinades with fresh and dried herbs several hours in advance to enable the flavors to blend well with the food.
- 2
  
  Increase the quantity of fresh or dried herbs by 1 1/2 times the quantity required, when you have to double the quantities for a recipe. Most foods achieve the required flavor when using this measurement for doubling herbs. Adding a higher quantity of herbs can alter the flavor of the food and make it unpalatable.
- 3
  
  Taste the food to check if the herb seasoning provides the desired flavor. Add more seasoning if you feel it is required.