From a wedding cook, dried oregano held up better than fresh on my apps
I hear all the time that only fresh herbs should touch a finished plate. But during a recent wedding job, I used dried oregano on my crostini instead of fresh. The fresh basil I first tried wilted fast under the heat lamps, looking sad in minutes. The dried oregano stayed bright and kept its texture through the whole service. Guests actually asked about the 'earthy' sprinkle, so it added to the dish. I know the flavor is not as sharp, but for looks and staying power, it worked great. We might be too quick to dismiss dried herbs in fancy settings. In a rush, they can save your plating without a fuss. Has anyone else given dried herbs a shot like this?