To store fresh herbs with short stalks, put them in an unsealed plastic bag or wrap them in a moist paper towel and refrigerate them. They should keep for about a week. Herbs with longer stalks can be treated like cut flowers: put them in a small container of water and leave them at room temperature, or refrigerate them, covered with a loose plastic bag.
Herbs with their roots intact are best of all; wrap the roots in a damp paper towel, cover with a plastic bag, leaving the leaves outside, and then refrigerate.
Herbs with their roots intact are best of all; wrap the roots in a damp paper towel, cover with a plastic bag, leaving the leaves outside, and then refrigerate.
The taste of any herb is most characteristic when it is uncooked. Pureed raw herbs form the base of various green sauces and chopped raw herbs feature in other cold sauces. Whole leaves maybe used in salads and as a decoration.
Not all herbs behave in the same way during cooking: fragile herbs such as parsley and terragon, whose volatile oils dissipate rapidly when heated, are always added towards the end of cooking. More robust herbs (for example, thyme and rosemary) benefit from lengthy cooking since their flavors infuse a dish more slowly. The stalks maybe included for extra flavor in a cooked dish, and discarded before serving. As herbs vary in strength depending on the circumstances of their cultivation and method of packaging, always be prepared to adjust quantities.
Whether the leaves of the herb are coarsely cut, chopped, or ground to a paste can significantly affect flavor. When they are lightly shredded in a chiffonade the volatile oils are nor extracted. Chopping bruises the leaves of more fragile herbs but has little effect on robust ones. However, when herbs are pounded in a mortar or chopped in a food processor, this releases the oils and intensifies the value as the flavouring.
Any hebs to be preserved should at the height of its flavour - for most varieties this is just before they flower. Choose the healthiest-looking growth and discard any damaged leaves. If you are gathering herbs from your garden, the best time to pick them is in the morning, after the dew has evaporated and when the essential oils are warmed, but before the drying sunlight of afternoon. Avoid washing the leaves unless absolutely necessary, simply wipe off any soil or grit that adheres.
The oldest method for preserving herbs is drying, while the most modern is freezing. Herbs can also be opreserved as herb vinegar. Large-leaved herbs, like sage, can be stored in a jar covered with coarse salt. They will keep for months and yield an added bonus of flavoured oil or salt.
Dried herbs should be vivid, not faded. Look for whole leaf herbs in preference to chopped herbs in glass bottles. Store them in sealed containers, in a cool dry place away from light. Dried herbs will gradually lose their aroma and should be used within a year. The flavour of most herbs is about twice as strong when they are dried as when they are fresh. Fragile herbs like mint and basil, however, lose their intensity when dried and are best used fresh.
Dryin herbs is easy of you have a place, such as a shed or porch, that is well-ventilated, dry and warm. It should be light but shaded from direct sunlight, which bleaches the flavour and colour of herbs. Herbs such as bay are almost always used dried: thyme, marjoram, and rosemary are also well suited to drying. Fragile herbs do not dry well. Tie the herbs in bunches and hang them outside down. To prevent them getting dusty, the bunches may be tied inside paper bags cut with air holes. After about a week, the herbs should be completely dry; leave them in sprigs or store in airtight containers.
Whether the leaves of the herb are coarsely cut, chopped, or ground to a paste can significantly affect flavor. When they are lightly shredded in a chiffonade the volatile oils are nor extracted. Chopping bruises the leaves of more fragile herbs but has little effect on robust ones. However, when herbs are pounded in a mortar or chopped in a food processor, this releases the oils and intensifies the value as the flavouring.
Any hebs to be preserved should at the height of its flavour - for most varieties this is just before they flower. Choose the healthiest-looking growth and discard any damaged leaves. If you are gathering herbs from your garden, the best time to pick them is in the morning, after the dew has evaporated and when the essential oils are warmed, but before the drying sunlight of afternoon. Avoid washing the leaves unless absolutely necessary, simply wipe off any soil or grit that adheres.
The oldest method for preserving herbs is drying, while the most modern is freezing. Herbs can also be opreserved as herb vinegar. Large-leaved herbs, like sage, can be stored in a jar covered with coarse salt. They will keep for months and yield an added bonus of flavoured oil or salt.
Dried herbs should be vivid, not faded. Look for whole leaf herbs in preference to chopped herbs in glass bottles. Store them in sealed containers, in a cool dry place away from light. Dried herbs will gradually lose their aroma and should be used within a year. The flavour of most herbs is about twice as strong when they are dried as when they are fresh. Fragile herbs like mint and basil, however, lose their intensity when dried and are best used fresh.
Dryin herbs is easy of you have a place, such as a shed or porch, that is well-ventilated, dry and warm. It should be light but shaded from direct sunlight, which bleaches the flavour and colour of herbs. Herbs such as bay are almost always used dried: thyme, marjoram, and rosemary are also well suited to drying. Fragile herbs do not dry well. Tie the herbs in bunches and hang them outside down. To prevent them getting dusty, the bunches may be tied inside paper bags cut with air holes. After about a week, the herbs should be completely dry; leave them in sprigs or store in airtight containers.
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