What’s the best time to add dried herbs to soups?

Question

Find the ideal point to add dried herbs so they infuse without turning bitter.

Answer 1

Add dried herbs to soups early in the cooking process, typically within the first 30-45 minutes, to allow their flavors to fully infuse into the broth. This ensures a richer and more developed taste.

Detailed Explanation:

Dried herbs need time and heat to release their essential oils and flavors. Unlike fresh herbs, which are often added towards the end of cooking to preserve their delicate aromas, dried herbs benefit from a longer simmering time. Adding them early in the soup-making process allows them to rehydrate and fully integrate their flavors into the liquid. This results in a more balanced and flavorful soup. If you add them too late, they may not have enough time to soften and release their full potential, leaving you with a less flavorful result. Consider the type of soup you're making; heartier soups with longer cooking times can handle dried herbs being added even earlier.

Pro Tip:

Bloom your dried herbs in a little oil or butter before adding them to the soup. This helps to release their flavors even more effectively and prevents them from clumping together in the liquid. Simply heat a small amount of oil or butter in the pot, add the dried herbs, and cook for about 30 seconds until fragrant before adding the remaining soup ingredients.