Tips for Cooking with Herbs

Herbs add excitement and interest to your cooking. Don't be intimidated—experiment and have fun! Here are some tips from Chef Kyle:

Choose herbs with a fresh, natural fragrance and a bright color with no signs of wilting.
Wash fresh herbs immediately before using them.
Add freshly cut herbs toward the end of the cooking time to preserve the flavors.
If using fresh herbs in chilled foods such as marinades, salads or dressings, add the herbs to the other ingredients ahead of time so the flavors blossom.
The general ratio to substitute fresh herbs for dried is 3 to 1.

Tips for Storing Herbs

Fresh Herbs (except basil and woody herbs): Stand herbs in a tall glass with two inches of water. Loosely cover the glass with an inverted plastic bag and refrigerate. Change the water each day (fresh herbs may be stored for up to five days).
Basil: Store fresh basil like a rose in a vase: uncovered and unrefrigerated.
Woody Herbs: Wrap woody herbs like thyme or rosemary loosely in plastic wrap and refrigerate.
Dried Herbs: Store dried herbs in dark containers at about 70°F, out of direct sunlight and away from heat sources. Dried herbs are best if replaced after six months.