FRESH HERBS – Herbs come from the leaves of plants normally grown in temperate climates. Normally, only the leaves are used and not the stems, which can be bitter. Fresh herbs are considered superior in flavor to dried spices. I recommend using them whenever possible. As a general rule of thumb, fresh herbs are added to dishes in the last 30 minutes of cooking. Your can store fresh herbs in your refrigerator for a week if you rinse them, cover them with a paper towel and place inside a plastic bag. You can also place fresh herb bunches in a jar of water, like a flower arrangement. Some of the most common fresh herbs are as follows –
Parsley – fresh parsley comes in flat, curly or Italian bunches. Delicate, sweet flavor and can be used is all foods. Just use the leaves, not the stems.http://Cheddar Beef Burgers
Basil – fresh basil is an aromatic leaf that comes from the mint family. Just use the leaves, not the stems. Tomato dishes, pesto, lamb, eggplant and squash all benefit from basil.http://Cucumber & Tomato Salad
Oregano – fresh oregano is considered a pungent herb. Used in pizza sauce, Italian and Mexican dishes. http://Broccoli & Cheddar Brunch Casserole
Cilantro – fresh cilantro comes from the plant that produces coriander seeds. Considered to have a herbaceous aroma and flavor. Commonly used in Asian and Southwestern dishes.
Chives – fresh chives have an onion flavor and grasslike leaves. Salads, fish, soup and egg dishes benefit from adding chives.http://Sunny Day Potato Salad
Dill – fresh dill has a dill pickle flavor. Used in salads, fish and cheese dishes.
Rosemary – fresh rosemary has light, green leaves which resemble pine needles. Some dishes will use whole sprigs to flavor the dish and then remove the sprig before serving. Lamb, meat and sauces commonly use this herb.
Sage – fresh sage has a pungent flavor with fuzzy leaves. Used primarily in pork, poultry, stuffing and bean dishes.
Thyme – tiny brownish green leaves with very aromatic flavor. Commonly used in stocks, soups, meat and tomato dishes.
Tarragon – fresh tarragon has a licorice and minty flavor. Eggs, fish and chicken dishes are enhanced with this herb.
Marjoram – fresh marjoram has gray-green leaves and a mild minty flavor. Poultry and stuffing, lamb and ground meats use this herb.
