Cooking With Fresh Herbs

Herbs (mint, oregano, parsley and lavender)

The flavor of herbs can decline rapidly after picking, so the delicate subtleties of some herbs are lost in the drying process. One way to get the most flavor and nutrition from herbs is to use them fresh. Many grocery stores are now stocking a wide variety of cut and potted herbs for culinary use and the vine-fresh flavor of herbs is available to almost everyone. Using fresh herbs in recipes will enhance the flavor of many dishes, but to get the most out of fresh herbs there are a few things you should keep in mind.

Instructions

1. Increase the amount when converting from dried to fresh herbs. In recipes that call for dried herbs, substitute fresh by tripling the proportions. So, 1 teaspoon of dried herbs equals about 3 teaspoons (or 1 tablespoon) of fresh herbs.

2. Use herbs that are as fresh as possible. Typically potted herbs or herbs in the garden will have better flavor than those that have been picked beforehand and refrigerated.

3. Wash herbs before using.

4. Use most herbs close to the end of the cooking process. Drop herbs into stews, sauces and soups no more than an hour before serving. Add herbs like cilantro, parsley and tarragon 5 to 10 minutes before serving.

5. Use fresh herbs before they begin to flower unless you plan on using the flowering heads or seed pods.

6. Experiment. Herbs can have strong flavors that aren't for everyone. When fresh herbs are available, it's only natural to try them in many different recipes, but the best practice is to start with small amounts. You can always add more. A brief list of herbs that can easily become overpowering would include cumin, cilantro, thyme and sage.

7. Chop herbs fine. Mincing herbs ensures that they will be evenly distributed throughout a dish.

8. Use herbs in flavoring agents that can be added to dishes at the table. That way, guests or family members can add only as much seasoning as they feel comfortable with. Herb-infused vinegars, herb cheeses and butters are good choices for this and can extend the life of the herbs, too.

Tips & Warnings

• Many dried herbs have good flavor. If you purchased herbs fresh and can't use them all, try drying them in your oven. Set the oven on warm and place the herbs either directly on the rack or on cookie sheets. Turn them once during drying. They're done when the leaves shatter when you bend them.

• When chopping herbs, avoid chopping thick stems. Often, stems will stay fibrous and bitter through the cooking process, so stick with the soft, flavorful leaves. Leaves can be stripped from the stems before chopping.

• Save and dry stems to add flavor to smoked meats. Just nestle them in the hot coals.