FRESH Herbs 101
Have you noticed how studying and applying the information you get from the Cook’n Newsletter is almost like going to cooking school? Stroll through the newsletter archives and you’ll see what I mean.
With “cooking school” in mind, here’s a little lesson on cooking with fresh herbs. It’s not rocket science, but there are some finer points to keep in mind so you end up with the full complement of flavor that fresh herbs offer.
The first thing to know is something I learned from Martha Stewart many years ago: “When cooking with herbs, follow this general rule of thumb regarding the ratio of fresh to dry: Because dried herbs are often more potent and concentrated than fresh herbs, you need less if they're dry. Thus the correct ratio is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs.”
The next thing to know: Fresh herbs are best added at the end of cooking or after cooking. Dried herbs, on the other hand, benefit from some cooking, and should be added earlier to better develop their flavor.
Now to specific herbs. Here’s a concise chart identifying the most commonly used herbs and what to do with them. Note that all fresh herbs can be frozen or dried (either in a dehydrator or in the oven on its lowest setting).
You might want to copy and paste this into your Cook’n 15—maybe into a chapter called “Using FRESH Herbs.”
BASIL. There are lots of varieties, but the classic sweet Genovese is the backbone to every pesto and most Italian dishes. It bruises easily, so tear rather than chop it. You’ll note that the chart advises storing it on the countertop rather than the refrigerator. This is because the cold will cause it to wilt (I did not know this!).
To freeze, blanch the leaves first, then dry them before freezing. This prevents them from turning black.
CILANTRO. Use it whole or chopped. Less delicate stems are as flavorful as the leaves, and are best for building flavor—you can chop and cook them along with other aromatics, or they can be used whole to enhance the flavor of stock and soup.
To freeze, blanch it first (this preserves their color and flavor), then dry them before freezing. Or, pulse the leaves and stems in a food processor and freeze the mixture in ice cube trays.
DILL. Because it has a somewhat strong flavor, a light hand with fresh dill at the END of cooking is best.
To freeze, place the leaves in a plastic bag or roughly chop and freeze the leaves in ice cube trays with a little bit of water. Add the mixture one cube at a time to soups and sauces.
MARJORAM. Milder than oregano, it has intense floral flavor. Eat the leaves whole or chopped.
To freeze, pulse the leaves in a food processor and freeze the mixture in ice cube trays with a little bit of olive oil. Add the mixture one cube at a time to soups and sauces.
OREGANO. Mediterranean has a milder flavor than its Mexican counterpart. Using fresh oregano as a garnish may overwhelm a dish, so go easy on it if you choose to use it this way.
To freeze, follow the same procedure for marjoram.
PARSLEY. Flat-leaved Italian parsley provides a mild grassy flavor and is a favorite for cooking, while rougher curly parsley makes a pretty garnish.
To freeze, place the leaves in a plastic bag or roughly chop and freeze the leaves in ice cube trays with a little bit of water. Add the mixture one cube at a time to soups and sauces. It loses most of its flavor when dried; using it fresh is always best.
ROSEMARY. Its leaves resemble pine needles. They should be chopped unless they’re being used as a flavor infusion (without the intent to consume them).
To freeze, place the leaves and stems in a plastic bag. Remove the leaves as needed.
SAGE. The soft, oval, silver-green leaves have a slightly bitter, musty flavor. Because of their relatively strong flavor, leaves are usually chopped.
To freeze, place the leaves in a plastic bag or roughly chop and freeze the leaves in ice cube trays with a little bit of olive oil. Add the mixture one cube at a time to soups and sauces.
THYME. Known as a background flavoring for stews and soups, it’s one of the most versatile herbs. Its flavor ranges from floral and bright to lemony and tart. Its tiny leaves can be chopped or enjoyed whole. Like basil, they bruise easily.
To freeze, place the leaves in a plastic bag or roughly chop and freeze the leaves in ice cube trays with a little bit of water. Add the mixture one cube at a time to soups and sauces.
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With “cooking school” in mind, here’s a little lesson on cooking with fresh herbs. It’s not rocket science, but there are some finer points to keep in mind so you end up with the full complement of flavor that fresh herbs offer.
The first thing to know is something I learned from Martha Stewart many years ago: “When cooking with herbs, follow this general rule of thumb regarding the ratio of fresh to dry: Because dried herbs are often more potent and concentrated than fresh herbs, you need less if they're dry. Thus the correct ratio is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs.”
The next thing to know: Fresh herbs are best added at the end of cooking or after cooking. Dried herbs, on the other hand, benefit from some cooking, and should be added earlier to better develop their flavor.
Now to specific herbs. Here’s a concise chart identifying the most commonly used herbs and what to do with them. Note that all fresh herbs can be frozen or dried (either in a dehydrator or in the oven on its lowest setting).
You might want to copy and paste this into your Cook’n 15—maybe into a chapter called “Using FRESH Herbs.”
BASIL. There are lots of varieties, but the classic sweet Genovese is the backbone to every pesto and most Italian dishes. It bruises easily, so tear rather than chop it. You’ll note that the chart advises storing it on the countertop rather than the refrigerator. This is because the cold will cause it to wilt (I did not know this!).
To freeze, blanch the leaves first, then dry them before freezing. This prevents them from turning black.
CILANTRO. Use it whole or chopped. Less delicate stems are as flavorful as the leaves, and are best for building flavor—you can chop and cook them along with other aromatics, or they can be used whole to enhance the flavor of stock and soup.
To freeze, blanch it first (this preserves their color and flavor), then dry them before freezing. Or, pulse the leaves and stems in a food processor and freeze the mixture in ice cube trays.
DILL. Because it has a somewhat strong flavor, a light hand with fresh dill at the END of cooking is best.
To freeze, place the leaves in a plastic bag or roughly chop and freeze the leaves in ice cube trays with a little bit of water. Add the mixture one cube at a time to soups and sauces.
MARJORAM. Milder than oregano, it has intense floral flavor. Eat the leaves whole or chopped.
To freeze, pulse the leaves in a food processor and freeze the mixture in ice cube trays with a little bit of olive oil. Add the mixture one cube at a time to soups and sauces.
OREGANO. Mediterranean has a milder flavor than its Mexican counterpart. Using fresh oregano as a garnish may overwhelm a dish, so go easy on it if you choose to use it this way.
To freeze, follow the same procedure for marjoram.
PARSLEY. Flat-leaved Italian parsley provides a mild grassy flavor and is a favorite for cooking, while rougher curly parsley makes a pretty garnish.
To freeze, place the leaves in a plastic bag or roughly chop and freeze the leaves in ice cube trays with a little bit of water. Add the mixture one cube at a time to soups and sauces. It loses most of its flavor when dried; using it fresh is always best.
ROSEMARY. Its leaves resemble pine needles. They should be chopped unless they’re being used as a flavor infusion (without the intent to consume them).
To freeze, place the leaves and stems in a plastic bag. Remove the leaves as needed.
SAGE. The soft, oval, silver-green leaves have a slightly bitter, musty flavor. Because of their relatively strong flavor, leaves are usually chopped.
To freeze, place the leaves in a plastic bag or roughly chop and freeze the leaves in ice cube trays with a little bit of olive oil. Add the mixture one cube at a time to soups and sauces.
THYME. Known as a background flavoring for stews and soups, it’s one of the most versatile herbs. Its flavor ranges from floral and bright to lemony and tart. Its tiny leaves can be chopped or enjoyed whole. Like basil, they bruise easily.
To freeze, place the leaves in a plastic bag or roughly chop and freeze the leaves in ice cube trays with a little bit of water. Add the mixture one cube at a time to soups and sauces.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
Sources:
- www.pinterest.com
- www.chuckwagoneer.wordpress.com
- www.reddit.com
- www.peelwithzeal.com
- www.simplyrecipes.com
- www.thespicehouse.com
- www.foodnetwork.com
