Question on herbs.

[Marmaduke]

I'm making crockpot Rattatuille Saturday. The recipe I have calls for dried Basil. I have a bunch of fresh. At what point should I add the fresh Basil? At the beginning or at the end of cooking?

[Red Apple Guy]

I add herbs and spices 2 or three times during the cook if I'm around. I don't think it makes a whole lot of difference, but the aroma from herbs means something is leaving the pot and there's probably a slight change in taste over time. Chili cooks do the "multiple dumps during the cook", but I have no actual data.

[duonyte]

I would put some in at the beginning, but save some to put in at the end. Remember that 1 tsp dried basil is equal to 3 tsp fresh

[Rainbow - Chef 536866]

The herbs put in toward the end will keep their identity and fullness of texture and flavor more, and add some highlights to the dish. The herbs put in earlier will have time to meld into the general flavor and be less distinguishable but still an influence on overall taste. Dried herbs, I think do better added earlier than the fresh because they need to reconstitute, I think. I've found that in a couple of recipes. So I agree with putting some in early and some in later.

[Marmaduke]

Thanks for the help. I put some in at the start, and more at about 2 hrs before it was done. Came out great.
Now, leftovers...leftovers...leftovers.

[Rainbow - Chef 536866]

Can you freeze some?