U.S. Janet B. wrote in rec.food.cooking:

>
> use dried ones when they are called for in a recipe or do you use your
> fresh herbs. I know about the difference in amounts between dried and
> fresh, but I was wondering about the taste difference. For instance,
> there is a world of difference between fresh rosemary, basil, even
> sage. I have thyme and sage that I have dried. I still have fresh
> thyme and sage. What to do, what to do.
> (I'm thinking about the turkey and the stuffing)
> Would love to have opinions.
> Janet US

Dried for me for the stuffing runs. It's easier to get a consistant
flavor profile with them.

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