Author : Chef Ssentongo Geoffrey
How to Cook With Fresh Herbs
Brighten up your meals with our helpful guide for cooking with fresh herbs
when summer arrives, it’s time to fire up the grill and load up on Picnic-basket favorites. But a good cook will tell you it’s also the best time to shelve that old jar of dried seasoning. Why? Fresh herbs such as basil, cilantro and thyme are at their peak freshness.
Herbs are an easy way to add life to dull dishes. As such ,they’re the secret weapon for many professional cooks. These tasty little plants add vitality to every bite. Toss some basil into a Caprese Salad or garnish tacos with fresh cilantro and your family might just start calling you chef.
Herbs came in a variety of forms and flavors, but deciding which to use can be tricky. Follow this helpful guide to learn the best uses for some of summer’s freshest ingredients :
BASIL
One of the more pepular herbs in the world ,basil has many varieties. Perhaps the most common are sweet basil ( italian) and Thai purple basil. Both are floral and clove-like, with powerful sweetness and a hint of pepper. Although most commonly associated with Mediterranean Cooking, basil is a fragrant companion to Asian and Indian foods.
CILANTRO
CILANTRO it’s known as the coriander leaf, cilantro is bright and refreshing with a zesty lemon flavor. Some find it ” soapy”, ( there’s a scientific reason why! ) The herb is a staple in Latin American and Asian cooking. Like most herbs, cilantro can be eaten raw or cooked, and it has the ability to bring the dullest sauces to life with its invigorating flavor profile.
PARSLEY
Parsley is perhaps the most versatile and popular herb in the world. It has a subtle flavor that adds freshness and bite. although the leaves hold the most flavor , the terms can be equally potent. use it to garnish a soup or toss with summer greens for a crisp salad.it also makes easy seasoning for stocks.
MINT
This cool, bright herb has a similar flavor profile to basil.though it’s most commonly associated with desserts, mint is a key player in savory dishes, such as this flavor-boosted shrimp and feta skillet. For a more traditional approach, use mint to garnish a fresh fruit or toss it into fresh lemonade.
ROSEMARY
Tough and woody, rosemary is a pungent herbal stalk that pairs best with full-flavored and robust meats. The leaves can be used fresh or dried.
THYME
A staple in French cooking and a key ingredient in herbs de provence, thyme is a pungent herb with a thin woody stem and tiny leaves are a romantic and floral with a strong but understated taste. for best results , strip the leaves from the stems and chop before use. Thyme is a classic addition to roast chicken but can also be used in breads, desserts, cocktails and so much more.
DILL
A bouquet of wispy, fragrant fronds, Dill weed is a tangy herb most commonly associated with Scandinavian and German cooking. it’s delicate strands boast a strong flavor of clean, fresh earthiness. it’s ideal for poultry and a complement to lemon, yogurt and seafood.
CHIVES
Often confused for green grass, chives are a garlicky relative of the onion. they have a bold yet refined flavor, making them one of the most versatile ingredients in a cooks arsenal.
H ow to Store Fresh Herbs
After purchasing a Burch of fresh herbs, wash and dry them thoroughly to remove any sand or dirt. Wrap the stems in a damp paper towel and place in a ziploc bag. The moisture from the paper towel will preserve the freshness and lifespan of these finicky little leaves for an extra few days.
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