Cooking With Fresh Herbs

Using fresh herbs is a quick way to transform ordinary meals into extraordinary meals. Herbs add flavor to food when cutting back on salt, fat and sugar. Herbs may also offer added benefits to health as many contain antioxidants that may help prevent heart disease and some cancers.

Unlike dried herbs, fresh herbs are usually added toward the end in cooked dishes to preserve their flavor. Add herbs like basil, parsley, and cilantro 1-2 minutes before the end of the cooking time. Hardier herbs like oregano, thyme, tarragon, and rosemary can be added during the last 20 minutes of cooking. Fresh herbs can also be added to cold foods. Allow 1-2 hours before serving for the flavors to blend.

You can substitute fresh herbs for dried herbs in recipes. As a general rule, use 3 times as much fresh as you would the dried variety.

Store fresh herbs in an open or perforated plastic bag in your refrigerator crisper drawer. They will keep for several days this way. You can extend their freshness by snipping off the ends of their stems on a diagonal and placing them in the refrigerator in a tall glass with water (as you would cut flowers). Then cover loosely with plastic. Herbs may last a week or longer stored this way.

Wash herbs only when you are ready to use them. Wash them under running water, shake gently and pat dry with a clean paper towel.

Be creative and experiment with your favorite recipes. Anyway you use them; herbs are a tasty and healthy addition to any meal.