Herbs are usually used to add fragrance and flavour to  a dish rather than to provide the dominant taste.

The light flavours of  Parsley, Dill, and Chervil are good with fish & seafood; the more pungent rosemary, oregano, and garlic will flavour braised or baked lamb or roast pork beautifully.

Root vegetables respond well to thyme and rosemary, aubergines to Provençal herbs, green peas to chives, tomatoes to basil and parsley. It is important always to balance delicate and hearty flavors in recipes. and to use herbs judiciously so they do not overpower the flavors of the other ingredients.

How Long Do Dried Herbs Last? 

 Most leaves, flowers, and green parts of plants last for about one year after being dried. Roots, seeds, and bark may last for up to three years. Powdered or ground herbs tend to lose their medicinal and culinary value quickly and should be used within six months.

 

BUY 

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Some herbs are sold dried, such as basil and parsley, are never worth having; their aroma must be at it’s best and their taste insipid. 

Such herbs are meant to be eaten fresh. 

The clean, herbaceous notes of fresh parsley, and the sweet scent of anise & clove wafting from a bunch of basil beguile first the sense of smell and later also the tastebuds.

Unlike many herbs, these two are not overwhelming if used in large quantities –as they are in basil sauce pesto and parsley salad tabbouleh.

Robust herbs, such as oregano, thyme, sage, savory, mint, and rosemary, respond well to drying, which preserves & often concentrates their flavour. Whether fresh or dried, these herbs should be used sparingly or they will overwhelm the other flavours in the food instead of complementing them.

Soft fresh mixed Herbs lift the flavour of Vegetable Dishes, Salads, and Meat or Poultry stews. Chop or tear over your finished dish.

 

STORE 

Ideally, use herbs when they are freshly picked, as this is when they have the most fragrance and flavor.

There are several techniques that can be used in order to store them without compromising their flavors. Whether storing them in the fridge, freezer, or drying them for store. You can achieve the best results by doing this as soon as possible after picking.

 

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Photo by Quentin Vuilleumier on Unsplash

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