Herbs
STORAGE: Herbs generally do best when they are placed in a cup or jar with stems in a small amount of water. Alternatively, moisten a paper towel, wrap around the bunch of herbs, and place in a plastic bag in the refrigerator. Even when limp, most leaves will retain flavor.
They can also be wrapped with a rubber band at stems and kept in a dry place until leaves have lost moisture. Then remove leaves from stems and store in an airtight container for long-lasting dried herbs.
Here is a Visual Guide to Fresh Herbs for you to reference.
BASIL
DESCRIPTION:
Large, dark green leaves have a strong clove-like fragrance.
BEST USED:
In pesto, caprese, dried and placed in many Mexican or Italian dishes
ACCOMPANYING FLAVORS:
Tomato, cheese, lemon, fruits such as pineapple, watermelon
CILANTRO
DESCRIPTION:
Cilantro has green flat leaves much like that of parsley. It has a citrusy, fresh flavor that some say you either love or hate.
BEST USED:
Often used in Mexican dishes or those with heat to lessen spiciness.
ACCOMPANYING FLAVORS:
Tomato, onion, garlic, poultry
PARSLEY
DESCRIPTION:
Green and leafy, this fairly common herb is more than a garnish; it can often have a fresh and slightly peppery flavor.
BEST USED:
Tabouli, topping pasta and egg dishes
ACCOMPANYING FLAVORS:
Onion, pasta, tomato
STEVIA
DESCRIPTION:
You may recognize the name stevia as an artificial sweetener. Rather than a white powder, the stevia plant grows textured green leaves with a similar appearance to mint. You won’t believe how a leaf can taste just like the sweetener you may be familiar with!
BEST USED:
Crushed and placed in a drink to sweeten
ACCOMPANYING FLAVORS:
Lemon, tea
CHIVES
DESCRIPTION:
Chives look like small onion tops, and taste just like a mild version of the onion.
BEST USED:
Chopped and added to the top of nearly any dish.
ACCOMPANYING FLAVORS:
Poultry, beef, leafy greens
MINT
DESCRIPTION:
Peppermint and spearmint both have rough and fuzzy leaves, though peppermint has bit of a more refreshing and strong taste.
BEST USED:
Tabouli, dropped in hot or iced tea, in Thai food, jelly, sauces, cocktails (like a julep or mojito)
ACCOMPANYING FLAVORS:
Peanut, lamb, chocolate
OREGANO
DESCRIPTION:
Oregano grows medium-sized textured green leaves that are slightly sweet and spicy.
BEST USED:
Commonly used in Mediterranean dishes and Mexican dishes (like chorizo!). Fresh oregano has a stronger flavor than dried, so use sparingly.
ACCOMPANYING FLAVORS:
Tomato, onion, pizza
THYME
DESCRIPTION:
Thyme has small green leaves that are stripped from the step before use. Flavor is very versatile,
BEST USED:
Broths, soups, stews, savory pies
ACCOMPANYING FLAVORS:
Use alongside other herbs and spices such as basil, sage, and lavender.