Herb Guide: Choosing, Storing and Cooking
Tip: You can freeze pesto in ice cube trays, wrap the individual cubes in plastic and freeze in an airtight plastic container for up to a year.
Recipe: Basil Pesto
Tip: To prep, simply hold a stem and run your fingers down the sides to remove the tiny leaves for use in recipes.
Tip: Use the stems as well as the leaves in your recipes, as they actually have a stronger parsley taste.
Recipe: Veal Osso Buco with Gremolata
Tip: Wash leaves right before using since wet cilantro leaves will spoil more quickly.
Tip: Use only the leaves and use a light hand with tarragon, as it packs a serious flavor punch.
Tip: Prep by running your fingers down from the top of the stem to strip off the leaves.
Recipe: Rosemary Lamb Chops
Tip: For minced chives, simply hold a bunch on a cutting board and use a rocking motion with a sharp knife to chop them finely; for bigger pieces, simply snip chives with scissors. A great way to use chives and other fresh herbs is to infuse their fresh flavor into olive oil.
Tip: Revive limp dill leaves (or other herbs) by trimming off the bottom of their stems and placing them in ice water for a couple of hours.
Recipe: Smoked Salmon Dip
Tip: Though distinctive, the flavor of sage is also very delicate – as a general rule, try to add it near the end of the cooking process.