Using Fresh Herbs

Fresh herbs are alive, so using them automatically brings a fresh energy to the foods with which you pair them. For bold results in a salad, soup, stew, or saute, use a teaspoon of minced fresh herb for each person you’re serving. If you are shy about herbing, start with half that amount, toss it in, and let the flavors develop for about twenty minutes. Then taste. Adjust the amount to suit your taste. The only way to learn is by doing.

Since fresh herbs are generally minced before being added to foods, it is good to know some tips on easy mincing. To remove fresh herb leaves from their tough stems, hold a sprig at the top with one hand. With your other hand, pinch the stem gently but firmly and run your thumb and finger down it, zipping off the leaves as you go. This is a great technique for fresh thyme, oregano, marjoram, rosemary, and small leafed basil. As for the mincing, use a very sharp knife. For mincing large amounts of herbs, you can use an electric spice grinder or food processor.

Exactly when to add fresh herbs depends on what you are cooking. In long simmering soups and stews, for example, add fresh herbs about fifteen minutes before the dish is done. That way the delicate fresh herb flavors won’t simmer away. For uncooked foods, such as salsas and salad dressings, let the herbs marinate with the other ingredients for about twenty minutes, to give the flavors time to bloom.

To keep fresh herbs fresh, set a bouquet right into a glass filled with water, cover with a plastic bag, and refrigerate. Keep the leaves dry to avoid yellowing and soft spots, and the herbs will keep for up to two weeks.