I received some beautiful packets of dried herbs in the mail last week: fragrant whole buds of thyme and oregano from Greece. I sniffed, I admired. And then I put them in the pantry, because I have no idea what to do with dried herbs. I was genuinely thrown off dried herbs after too much musty dried oregano on homemade pizzas in childhood, and a run-in later with some dried thyme that, for me, ruined a dish. Call me scared, but I just can't wrap my head around dried herbs.
Can you convince me that dried herbs should have a place in my kitchen? I asked a few other people, too, and here's what they said.