The Value Of Adding Herbs To A Dish

Whether you plant them or pick them up at the grocery store or farmers’ market, adding fresh herbs is a quick way to transform ordinary meals into extraordinary meals.

Besides helping flavor foods when cutting back on salt, fat and sugar, herbs may offer additional benefits of their own.

Researchers are finding many culinary herbs (both fresh and dried) have antioxidants that may help protect against such diseases as cancer and heart disease.

A snip of a fresh herb into a dish instantly kicks up the appearance a notch!

Unless directed otherwise by your recipe, add the more delicate herbs — basil, chives, cilantro, dill leaves, parsley, and mint — a minute or two before the end of cooking or sprinkle them on the food before it’s served.

The less delicate herbs, such as oregano, rosemary, and thyme, can be added about the last 20 minutes of cooking

When to Pick or Purchase Herbs

Purchase herbs close to the time you plan to use them.

When growing herbs in your own garden, the ideal time for picking is in the morning after the dew has dried but before the sun gets hot.
This helps ensure the best flavor and storage quality.

　

How to Store Fresh Herbs

Fresh herbs can be stored in an open or a perforated plastic bag in your refrigerator crisper drawer for a few days.

If you don’t have access to commercial perforated bags, use a sharp object to make several small holes in a regular plastic bag.

If you have more herbs than you can eat, enjoy herbal bouquets throughout your house.

You can use either single herbs, combinations of herbs, or you can use the herbs as greenery mixed in with other flowers.
To help preserve the aroma and color of your herb bouquets, place them out of direct sunlight.

Substituting Fresh Herbs for Dried Herbs

A general guideline when using fresh herbs in a recipe is to use 3 times as much as you would use of a dried herb.

When substituting, you’ll often be more successful substituting fresh herbs for dried herbs, rather than the other way around.
For example, think potato salad with fresh versus dried parsley!

Fresh Herb Garnishes

Edible fresh herb garnishes add appealing color, plus flavor and added nutrients to foods. Here are some foods that pair well with herb garnishes

•   Soups
•   Salads
•   Vegetables
•   Desserts
•   Beverages
•   Protein dishes
•   Fruits
•   Grains

THE HERBS


BASIL

Best used with

A natural snipped in with tomatoes; terrific in fresh pesto; other possibilities include pasta sauce, peas, zucchini

Tips

A technique called "chiffonade" can be used:

Stack 5 or 6 leaves, and roll tightlyCut crosswise

This method cuts herbs into narrow ribbons

CHIVES 

Best used with

Dips, Potatoes, Tomatoes

Tips

Quickly snip small bundles of chives with a kitchen scissors OR
Cut bundles on a cutting board with a very sharp chef’s knife 

CILANTRO

Best Used With
Mexican, Asian, and Caribbean cooking; Salsas, Tomatoes

Tips
Remove leaves (OK to include some tender stems)
Bunch on cutting board

Place fingertips on tip of a chef’s knife and rock blade briefly back and forth

Re-gather leaves and chop again if a smaller size is desired.

DILL

Best used with
Carrots, Cottage cheese, Fish, Green Beans, Potatoes, Tomatoes

MINT

Best used with
Carrots, Fruit Salads, Parsley, Peas, Tabbouleh, Tea

Tips
A technique called "chiffonade" can be used:
Stack 5 or 6 leaves, and roll tightlyCut crosswise
This method cuts herbs into narrow ribbons

OREGANO

Best used with
Peppers, Tomatoes

Tips
Hold thumb and index finger together; run down the stem in the opposite direction the leaves have grown.
Chop the same as other herbs, if desired.

PARSLEY

The curly leaf is the most common, but the flat-leaf or Italian parsley is more strongly flavored and often preferred for cooking.
Naturals for parsley include potato salad, tabbouleh, egg salad sandwiches


Tips
Remove leaves (OK to include some tender stems)
Bunch on cutting board

Place fingertips on tip of a chef’s knife and rock blade briefly back and forth.Re-gather leaves and chop again if a smaller size is desired. 

ROSEMARY

Best used with
Chicken, Fish, Lamb, Pork, Roasted Potatoes, Soups, Stews, Tomatoes

Tips
Hold thumb and index finger together; run down the stem in the opposite direction the leaves have grown.
Chop the same as other herbs, if desired.

SAGE

Best used with
Beef, Chicken, Potatoes, Pork, Carrots, Summer Squash

Tips
A technique called "chiffonade" can be used:
Stack 5 or 6 leaves, and roll tightlyCut crosswise
This method cuts herbs into narrow ribbons

THYME

Best used with
Eggs, Lima Beans, Potatoes, Poultry, Summer Squash, Tomatoes

Tips
Hold thumb and index finger together; run down the stem in the opposite direction the leaves have grown.
Chop the same as other herbs, if desired.

We may have already had some of these growing in our own gardens and not known it was there, so run out and go check, and add some flavour to your next meal.