Читать книгу Floyd Around the Med - Keith Floyd - Страница 8

As a general rule, branches of dried herbs such as thyme and rosemary work best when barbecuing and grilling because they are cooked into the overall flavour; they are also very good in casseroles and stews that require long cooking. However, when the herb is used as an edible garnish (i.e. not cooked) or only cooked very lightly, fresh herbs are essential.