[M.D. Holloway]

I think that the dired herbs would have more essential oils because dried herbs would be void of much water accounting for their initial mass. Once dried they would be considerablly smaller and thus be easier to mange and use. Fresh herbs may give a different taste structure as well. I have cooked with dried herbs (oragano, thyme, mint, basel) as well as fresh. The fresh has to be chopped up very fine. It all about residence time and opportunity to palate. Smaller particulate fair better in many recipes. Though some do require larger leafs.