How do I use fresh herbs in cooking?

Selecting Fresh Herbs

Look for vibrant color: The herbs should have a bright, healthy color, specific to the herb. Avoid herbs that are wilted, yellowing, or have brown spots.

Check for strong aroma: Gently rub the leaves and smell them. They should have a strong, characteristic aroma. A faint or absent smell suggests the herbs are past their prime.

Inspect for damage: Make sure there are no signs of insect damage or mold.

Storing Fresh Herbs

The Refrigerator Method: Wash the herbs and pat them dry with a paper towel. Wrap them loosely in a slightly damp paper towel and store them in a plastic bag in the refrigerator crisper drawer. This method works well for herbs like parsley, cilantro, and mint and can keep them fresh for up to a week.

The Water Glass Method: For herbs like basil, oregano, and rosemary, trim the stems and place them in a glass or jar with about an inch of water. Cover loosely with a plastic bag and store in the refrigerator. Change the water every day or two. This method can keep them fresh for up to two weeks.

Freezing Herbs: For longer storage, you can freeze fresh herbs. Chop the herbs and place them in ice cube trays, then cover with water or olive oil. Freeze until solid, then transfer the cubes to a freezer bag. Add the frozen herb cubes directly to your cooking.

When to Add Fresh Herbs

Hearty Herbs: Hearty herbs like rosemary, thyme, and oregano can withstand longer cooking times. Add them early in the cooking process to allow their flavors to fully infuse into the dish. They can also be used as a base for marinades and rubs.

Tender Herbs: Tender herbs like basil, parsley, cilantro, and mint are best added towards the end of cooking. Adding them too early can cause them to lose their flavor and color. Use them as a garnish to add a final burst of flavor and aroma.

Preparing Fresh Herbs

Washing: Always wash fresh herbs before using them, even if they look clean. Gently rinse them under cool water to remove any dirt or debris. Pat them dry with a paper towel or spin them in a salad spinner.

Chopping: Use a sharp knife to chop the herbs. Avoid bruising the leaves, as this can release bitter compounds. For delicate herbs, you can simply tear them by hand.

Measuring: A general rule of thumb is to use three times the amount of fresh herbs as you would dried herbs. For example, if a recipe calls for 1 teaspoon of dried oregano, use 1 tablespoon (3 teaspoons) of fresh oregano.

Pairing Herbs with Dishes

Basil: Pairs well with tomatoes, mozzarella, pasta, pesto, and Italian dishes.

Cilantro: Complements Mexican, Thai, and Indian cuisines; excellent in salsas, curries, and tacos.

Mint: Ideal for salads, desserts, lamb dishes, and refreshing drinks.

Parsley: Versatile herb that enhances soups, sauces, salads, and seafood.

Rosemary: Adds depth to roasted meats, potatoes, stews, and breads.

Thyme: Enhances poultry, vegetables, soups, and sauces.

Oregano: Perfect for Italian, Greek, and Mexican dishes; enhances pizzas, sauces, and grilled meats.