: How to get more flavor out of dried herbs? What is the proper way of bringing the flavor out of dry herbs like oregano and basil? In the US I use fresh herbs to make my pizza sauce. But since I've moved to Norway they don't

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Dry herbs are slower to release their flavors than fresh herbs; they will need extra cooking time to impart their full flavors, so add them to the dish sooner. Since they are less delicate and need the moisture, you may also want to add them along with a liquid, to help extract out the flavors. Crushing the larger-leaf herbs up a bit may also help. Use less dried herb than you would with fresh, because they are more concentrated.

Although these will help, the sad truth is that even the best-dried herbs will not have the subtle flavors of fresher ones.

Edit: One other technique you might use (if there's minimal cooking of other ingredients) is to soak them in oil for a long time to extract flavors. I would suggest an overnight soak in olive oil. You can get more flavor out if you heat the olive oil before letting it sit to soak; something like 50C/125F is a reasonable temperature to dissolve more flavor compounds, without damaging the more delicate ones.

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When you use dried herbs, you will need to use less than fresh.

With some spices, you can bring out their flavor by toasting them, but I don't think that is the best course with herbs.

I would try heating some olive oil, and add the dried herbs, and heat gently. I think this would allow the oil to take on the flavor of the herbs, and then you could just spread this on the pizza before you add the sauce.

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Avoid powdered herbs as they go insipid quickly.

Rub the basil/oregano flakes in one palm vigorously with the heel of the other using your recipe's salt. This will carry the flavor.

Inhale the aroma of your hands deeply before washing.