Volatile oils will pull from the herbs into the hot water. You can rehydrate dried herbs by soaking them in hot water, but it’s not recommended. Rehydrating them during cooking allows the flavors of the herb to release into the dish, infusing your food with as much flavor as possible. Herbs have thin walls and rehydrate quickly with whatever moisture is present in a dish. The most effective way to rehydrate dried herbs and maximize their flavors is by adding them directly to whatever you’re cooking. Dispose of herbs if you don’t get an authentic aroma. You can pinch some of an herb in question and rub it between your fingers to see if any fragrance rises if you can smell it, you can probably use it, though you might need more than a recipe calls for to get their flavor. Herbs that lack color and aroma are probably past the point of use. They won’t spoil in a pantry without introducing an outside contaminant, but they will fade over time. Herbs don’t have a formal expiration date. Properly stored herbs remain viable for about a year in your pantry. The ideal temperature should remain constant and go no higher than 70° F. Store dried herbs in a cool, dry place away from direct sunlight. This concentration creates deeper flavors. Herbs get their flavors from chemical compounds called volatile oils when the water in the cell walls evaporates as the herbs dehydrate, volatile oils become more concentrated. Dried herbs have a robust, spicy, “peppery” flavor, while their fresh counterparts are airy and bright. People have been drying herbs for about as long as we’ve embraced their flavorful nature. Getting the Most out of Your Herbs: Dried vs.
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