Choosing and Using Fresh Herbs
Fresh herbs are the quickest way to change the character of a simple meal. Understanding how they react to heat and oil transforms how you balance flavors in your kitchen.
Read the stems
If the herb has a soft, green stem, it wilts under high heat. If the stem is woody or fibrous, it requires time and liquid to soften.
- sharp chef's knife
- paper towels
- glass jar
What goes in.
- 1 bunchSoft herbs: basil, parsley, cilantro, dill, mint
- 1 bunchWoody herbs: rosemary, thyme, oregano, sage
Adding at the right interval
Woody herbs release flavor slowly as they braise or simmer; add them at the start. Soft herbs release flavor instantly; toss them in right before serving so they stay bright.
The method.
Store correctly
Trim the ends of soft herb stems and place them in a jar with an inch of water, loosely covered by a plastic bag in the fridge. Keep woody herbs wrapped in a damp paper towel inside a container.
Clean and dry
Rinse herbs under cold water and spin them until bone-dry. Moisture on the leaves causes them to turn into black slime within hours.
Cut with intent
Use a sharp knife to slice herbs in one swift motion. Crushing them with a dull blade releases the oils onto the cutting board instead of into your food.
Time the addition
Add rosemary or thyme to sautéing fats or liquid bases. Wait until the dish is off the heat before folding in basil, cilantro, or parsley.
Other turns to take.
Herb Infused Oil
Blanch soft herbs in boiling water for 10 seconds, shock in ice, and blend with neutral oil for a neon-green finishing sauce.
Compound Butter
Mix finely minced woody herbs into softened salted butter, roll into a log in parchment, and chill.
When it doesn't go to plan.
Never chop herbs until the very moment you are ready to add them.
If using parsley stalks, mince them finely—they hold more flavor than the leaves.
Basil turns dark when cut; tear it by hand instead if you want to keep the green bright.
The ones that keep coming up.
Can I substitute dried herbs for fresh?
Use a 1:3 ratio. Because dried herbs are concentrated, use one teaspoon of dried for every tablespoon of fresh required.
Why did my basil turn black?
Oxidation. Basil is extremely sensitive to metal blades and cold temperatures.
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