herbs

Although summer heralds the season for fresh herbs (either from your own garden or from the farmers market), most supermarkets offer a selection in the produce department year-round. When fresh isn’t available, dried is a flavorful option.

dried herbs

For the most flavor, crush dried herbs with a mortar and pestle to release the aromatic oils. Or place the dried herb in your palm and crush it with your thumb and fingers.

swapping dried for fresh

In general, we recommend using one-third the amount of dried herb for the amount of fresh in a recipe. When substituting a ground herb for dried leaf herb, use about half the amount dried.

1 Tbsp. fresh herb = 1 tsp. dried herb = ½ tsp. ground herb

storage

Store dried herbs and spices in a cool, dark place 1 to 2 years.

fresh herbs

Pick herbs with plump leaves (avoid herbs that look wilted or shriveled).

chopping fresh herbs

When herbs are stirred into recipes, you can chop the leaves with your chef’s knife. If you’re sprinkling fresh herbs on a dish to garnish, snip leaves with kitchen scissors so they don’t get crushed or bruised.

storage

Trim ends of stems; stand herbs in a jar with water. Loosely cover with a plastic bag; store in the refrigerator. (Store fresh basil at room temp to prevent discoloration.)

freezing herbs

preserve fresh herbs for months in the freezer. Chop or snip fresh herb leaves and tuck them loosely into the compartments of an ice cube tray.

pour olive oil or water over herbs to cover; use a spoon to gently submerge the herbs.

place ice cube trays in the freezer; freeze until firm. If desired, remove frozen cubes from tray and store in a resealable plastic freezer bag. Freeze up to 3 months.

to use, drop an herb cube into a hot soup or sauce.

Meet the herbs

Because heat diminishes the flavor of fresh herbs, stir in chopped or snipped leaves just before serving.

1. oregano

pungent, peppery

BEST USES chilies, pizza and marinara sauces, roasted/grilled meat

swap marjoram

2. WholE bay leaves

herbal, slightly bitter

BEST USES braised meats, soups and stews (remove leaves before serving)

3. italian parsley

bright, grassy

BEST USES multipurpose, grain salads, sauces (p.30)

swap curly-leaf parsley

4. curly-leaf parsley

subtle, grassy

BEST USES multipurpose, garnish

swap Italian parsley

5. marjoram

pungent, perfumy

BEST USES beef, lamb, soups, vegetables

swap oregano

6. basil

peppery, licoricelike

BEST USES curries, Basil Pesto (see recipe), tomato dishes and sauces

swap Italian parsley

7. dill

grassy, slightly sour

BEST USES egg salad or egg dishes, fish, vegetable salads

swap chives

8. tarragon

slightly bitter, licoricelike

BEST USES chicken, cream and butter sauces, roasted vegetables

swap basil

9. chives

mild onion

BEST USES dips, fish, savory breads

swap green onion

10. sage

warm, woodsy

BEST USES breakfast sausage, stuffing, turkey

swap Poultry Seasoning

11. thyme

fragrant, earthy

BEST USES meat rubs, roasted vegetables, soups and stews

swap oregano or Italian parsley

12. rosemary

piney, floral

BEST USES dipping oils, roasted meats, savory breads

Swap thyme

13. cilantro

spicy, slightly citrus

BEST USES curries/Thai dishes, salsa/Mexican dishes

swap Italian parsley

14. mint

fresh, icy

BEST USES cocktails, desserts, marinades

swap depends on use