Flavour Building Provenance Verified · Examination Grade

The Herb Clock: Fresh vs Dried and Heat Timing

The relationship between herbs and heat is one of the most frequently misunderstood aspects of flavour in cooking. The Flavour Thesaurus articulates what the greatest chefs have always practised instinctively: fresh and dried herbs are not interchangeable, and the timing of their addition to a dish determines whether they contribute or disappear entirely.

Overview

A framework for understanding when to add herbs relative to heat — based on whether their aromatic compounds are volatile (destroyed by heat) or stable (released by heat), and whether they are fresh (high moisture, volatile) or dried (concentrated, more heat-stable).

Source

VIETNAMESE FOOD ANY DAY + FLAVOUR THESAURUS

Food Safety / HACCP — The Herb Clock: Fresh vs Dried and Heat Timing

Generates a professional HACCP brief with CCPs, temperature targets, and allergen flags.

Kitchen Notes — The Herb Clock: Fresh vs Dried and Heat Timing

Generates a laminated-pass-style reference card for your kitchen team.

Recipe Costing — The Herb Clock: Fresh vs Dried and Heat Timing

Calculates ingredient costs from your on-file supplier prices.