Herbs are an integral part of vegetarian cuisine. Pesto and basil, salsa and cilantro, pickles and dill, roasted potatoes and rosemary are inseparable duos. When possible, we at Moosewood use fresh herbs, which provide a fuller, more complex flavor than dried herbs. It’s nice to snip fresh herb sprigs for cooking year round. Potted herb plants brighten up a windowsill, terrace, or balcony. Chives, mint, oregano, bay, parsley, rosemary, and thyme do well in pots, but cilantro and dill go to seed quickly. Little-leafed basils are best for smaller pots. Standard basil requires a container at least a foot wide and deep, as does tarragon.
Gardeners with more space can grow enough to store for use later. Herbs add fragrance and visual interest to flower or vegetable gardens. While the plants are growing, it’s good to harvest a bit regularly; snipping the tips keeps the plants bushy and compact and encourages growth. If allowed to flower, annuals like basil and cilantro lose flavor and foliage, so pinch off flowering spikes as they appear.
Fresh herbs keep best refrigerated and loosely wrapped in plastic; their leaves should be dry. Bunches of parsley, cilantro, mint, and dill keep well when refrigerated in a small container of water, stems wet, leaves dry. While all herbs can be dried, some taste better frozen, among them basil, cilantro, dill, parsley, and tarragon. Pack stemmed whole leaves in Ziploc bags and freeze. When cooking, break off only as much as you need and return the rest to the freezer. Dried herbs with good flavor retention include mint, oregano, rosemary, savory, sage, and thyme. Store the dried leaves in a closed container in a cool dark spot.
The rule of thumb for converting dried herbs to fresh is to use 3 to 4 times as much fresh as dried for leafy plants like dill and basil and 2 to 3 times as much for resinous herbs, such as rosemary, thyme, and savory. The essential oils of the following fresh herbs and herb seeds are released over time and can be added at the beginning of cooking: bay, oregano, rosemary, sage, savory, thyme, caraway, cumin, coriander, dill, fennel, and mustard. Fresh herbs with volatile essential oils lose flavor with exposure to heat and are best added toward the end of cooking; these include basil, chervil, chives, cilantro, dill, marjoram, mint, parsley, and tarragon. For maximum flavor, chop or mince fresh herbs to release the essential oils. Dried herbs are more tolerant of heat and can be added early in the cooking process. Fresh sprigs from feathery foliaged herbs like dill, chervil, and cilantro make nice garnishes. Be judicious in your use of strongly flavored herbs such as oregano and thyme.