Reader situation
You buy fresh herbs for one recipe, and the rest wilt in the fridge. You are unsure which herbs suit which dishes. You want to use herbs confidently.
Central idea
Herbs fall into two broad groups: tender herbs, such as basil and cilantro, and hardy herbs, such as rosemary and thyme. Tender herbs are best added at the end; hardy herbs can cook longer. Adding herbs in different ways, such as chopped, whole, or blended, changes their impact.
Practical steps
- Know your herbs. Learn which herbs are tender and which are hardy.
- Add at the right time. Add tender herbs at the end and hardy herbs earlier.
- Try different forms. Chop, tear, blend, or infuse herbs.
- Store properly. Store tender herbs like flowers in water or wrapped in damp paper.
- Use leftovers. Blend leftover herbs into sauces or freeze them in oil.
Worked example
Fictional example
Ana made a simple chicken soup and finished it with chopped dill and lemon. The fresh dill brightened the soup and changed its character. Later in the week, she blended leftover dill with yogurt and garlic to make a dip. Nothing went to waste.
Boundaries
- Wash herbs thoroughly before use.
- Store herbs properly to prevent spoilage.
- Be cautious with wild herbs unless you are certain of identification.
One thing to try this week
Add a fresh herb to a familiar dish this week and note how it changes the flavor.
Discussion prompt
How do you use fresh herbs to change a dish? Share it on Collasia.
