Herbaceously Yours

by Deborah English — January 4, 2008

Fresh herbs are the ultimate ingredient for all health-conscious cooks. They are jam-packed with health-giving vitamins, minerals, and antioxidants. As well, fresh herbs add an amazing variety of flavors to your dishes, omitting the necessity of using copious amounts of salt and fat. Here are a few tips about how to use fresh herbs.

Storing Fresh Herbs

• Potted herbs are ideal. Water regularly and give plenty of sunlight.

• Store herbs with stalks in cold water, keeping in mind that most need to be used within a couple of days.

• If you want your herbs to keep for longer, seal in a plastic bag trapping as much air in the bag as you can. Store in the vegetable storage at the bottom of your fridge.

• For longer storage, basil, chives, dill, marjoram, oregano, and coriander freeze well. To do so, half-fill ice-cube compartments with chopped herbs, then top up with water and freeze. Pop the frozen cubes straight into hot dishes.

• Woody herbs such as rosemary, thyme, sage, and bay are better to dry.

Washing Fresh Herbs

Fill a bowl with cold water, and holding the herbs by the stalks, baptize the leafy ends. Shake and gently pat dry with a clean kitchen towel.

Preparing Fresh Herbs

• Chopped and torn herbs release their flavor more readily than if used whole. However, fresh herbs deteriorate quickly once chopped, so chop just before using.

• If you must prepare fresh herbs a little in advance, keep in a bowl covered with a damp kitchen towel in the fridge until needed.

• Herbs such as thyme and rosemary need to have their leaves stripped from the stem. These herbs are best cooked, and added at the beginning of the cooking process. They are great in roasts and casseroles.

• Fresh herbs such as coriander, chives, and basil are best added to hot dishes near the end of cooking as their flavor diminishes with cooking.

• When adding herbs such as basil, mint, and Italian parsley, tear rather than chop the leaves to release the natural oils.