Cooking With Fresh Herbs
Just a pinch of vibrant fresh herbs can add unique flavor and color to any recipe. Many chefs consider herbs the secret to transforming a normal dish into an extraordinary meal.
The challenge many everyday cooks run into is knowing how to appropriately use herbs. It’s also worth noting that if a recipe calls for dried herbs one can easily choose to add fresh herbs if desired. Dried herbs are more potent and concentrated than fresh, so you will use less. When transitioning to fresh you’ll likely use three times as much. Therefore, if a recipe calls for 1 teaspoon dried oregano you would need 1 tablespoon fresh, since there are 3 teaspoons in a tablespoon. Here are some tips on how to pair and incorporate herbs into your kitchen.
BASIL – a natural partner to tomatoes, peas and zucchini; great in pesto, pastas and sauces
THYME – eggs, potatoes, poultry and squash
FLAT LEAF & ITALIAN PARSLEY – potato and egg salad, tabouli
ROSEMARY – fish, lamb, chicken, roasted potatoes, soup and stews
DILL – carrots, potato and egg salad, cottage cheese, fish, green beans
MINT – fruit salad, tabouli, tea and water
CILANTRO – chicken, salsa, tomatoes, most Mexican and Caribbean cooking
CHIVES – potato and egg salads, dips and tomatoes