One of the easiest ways to add flavor to your food is through the use of fresh herbs. Herbs are a large group of aromatic plants whose flavors and essential oils are used for both culinary and medicinal purposes. Generally separated into two categories, delicate and robust, herbs are tender and fragile and start to quickly lose their potency once they’re cut.
Herbs come in a range of delicate to robust flavors. Some varieties of herbs have individual flavor profiles that also range from delicate to robust within the same category. A perfect example of this flavor variety is the basil leaf; with over 150 varieties, each one has a distinct flavor, color and use.
- Delicate herbs: Basil, Italian flat leaf parsley, curly parsley, dill, tarragon, mint and cilantro are the herbs most used in everyday cooking. Delicate herbs are generally added at the end of the dish to enhance the flavor and upon plating to add freshness and color to the food’s presentation.
- Robust herbs: Rosemary, thyme, sage, oregano, kaffir lime leaves, curry leaves and laurel leaves are all considered woodier herbs and fall under the robust category of herbs. These herbs can be added to soups, stews and sauces from the beginning individually or in a bouquet garni (bunched and tied together) because they are able to withstand heat and longer cooking times.
Purchasing Herbs
When purchasing fresh herbs, first make sure you’re looking for vibrant bright green and healthy leaves. Avoid fresh herbs that have:
- turned black or brown in color
- leaves that are turning yellow
- a slimy film on them
- already dried out
All of these are signs that the herbs are no longer fresh or fragrant. For the best flavor, pick or purchase the herbs as close as possible to the time you plan to use them.
Storing and Freezing Herbs
Storing herbs and extending their shelf life is always a challenge. After all, herbs begin to lose their potency, start to wilt and go bad quickly once they are cut. You can store fresh herbs in a jar with some fresh water; wash and wrap the herbs in a damp paper towel and place it in a zip lock bag; or buy an herb keeper or an herb-saver that will help extend the shelf life of the herbs by up to 2 weeks.
Another alternative is freezing the herbs. While quite effective, once frozen, they will wilt easily and turn brown if allowed to defrost. The best way to use frozen herbs is to cook with them frozen. They will quickly defrost while cooking and are ideal when flavoring soups, stews, or even drinks (if using basil or mint) in their frozen form.
To freeze, transfer the freshly washed and towel-dried herbs into a plastic freezer bag and squeeze out the excess air. Store the herbs in the freezer for 6 to 12 months. An alternative method is to take an ice cube tray, fill each cube with 1 tablespoon of chopped herbs, and top off with water. Once frozen, transfer the cubes to a plastic freezer bag and store away for future use.
Cooking with Herbs
When cooking with herbs it is important to remember that the finer the herb is in chopped or minced form, the more intense the herb flavor will be in your dish. By giving them a medium chop, the food gets a lesser concentration of flavor. Likewise, if you use herbs to garnish your dish, a rough or light chop will preserve the color, shape and impart a lighter flavor to your plate.
As a general rule, pair stronger flavored herbs together with stronger tasting food. Likewise, you should pair delicate herbs together with more delicate foods. By doing so, you are creating a balance to the dish that does not overwhelm or overpower. The use of fresh herbs, proper storing and simple cooking techniques, will produce authentic robust flavors as well as, add freshness and color to your dishes.
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