Dried Italian Herbs

Store in an airtight container in a cool, dark, dry place to preserve flavor and aroma for up to 1-2 years.

Add dried herbs towards the end of cooking for maximum flavor, or earlier if you want the flavor to meld into the dish.

Rehydrate dried herbs by soaking them in a little warm water or olive oil for a few minutes before adding them to your recipe.

Toast dried herbs lightly in a dry skillet before using to release their essential oils and deepen their flavor.

Tomatoes

Garlic

Olive Oil

Pasta

Pizza

Chicken

Fish

Vegetables (especially zucchini, eggplant, bell peppers)

Using too much: Dried herbs are more concentrated than fresh, so start with a smaller amount than you think you need.

Assuming they last forever: While dried herbs have a long shelf life, their flavor diminishes over time. Check for aroma; if it's weak, it's time to replace them.