Have you ever wondered why a dish at a gourmet restaurant tastes so much better than the one you make at home? The secret could lie in how much salt or butter they use, but it’s often also a deft and clever use of a kitchen staple: fresh herbs.
Here are six tips every home cook should know about cooking with herbs.
Be Generous!
One of the biggest mistakes home chefs make when using herbs is holding back. Fresh herbs are generally more subtle than their dried counterparts, save for maybe oregano, which is stronger fresh, so keep that in mind when adding them to your recipes. Restaurant chefs know full well to use more than just a sprinkle because of how much herbs can elevate a dish’s complexity. But remember—balance is always the most essential thing you want in a dish!
Timing is Everything
Timing is everything, which goes doubly when adding herbs to your dishes. If you’ve ever tossed your herbs too early, you probably noticed their flavors have dissipated by the time your meal is ready. Fresh, tender herbs like basil and cilantro generally have more delicate flavors. They should be added towards the end of the cooking process to preserve their brightness. On the other hand, heartier herbs like rosemary and thyme can be added earlier as their robust flavors can withstand longer cooking times.
Storage is…Also Everything!
Proper storage can extend the shelf life of both fresh and dry herbs while keeping their flavors intact. For most fresh herbs, trimming the stems and placing them in a glass of water in the fridge can keep them fresh for longer. You can also wrap them in a damp paper towel and store them in a plastic bag; just avoid getting the paper towel too wet, or you’ll end up hastening their spoiling instead. For dried herbs, simply keep them in an airtight container away from direct sunlight.
Fresh Over Dried (Usually)
Fresh herbs feel much more vibrant in dishes, often bringing even the simplest things made with pantry ingredients to life. For instance, there’s a massive difference between a bowl of pasta garnished with freshly chopped basil versus one with dried basil flakes; topping it with fresh basil not only adds a burst of flavor but also a touch of elegance. There are some situations where you may opt for dried herbs, like when cooking with bay leaves or oregano, but tender herbs like cilantro or even thyme are often best fresh.
Herbs That Play Together
Understanding how different herbs interact with each other can significantly enhance your cooking. For example, rosemary and thyme are perfect companions for roasted meats. At the same time, dill and tarragon are a phenomenal accompaniment to fish and seafood dishes. It’s not always an exact science, so don’t hesitate to experiment with different combinations to see what works best with your palate.
Oil and Butter Infusions
Herb infusions add depth to your dishes and offer a convenient way to add the herbaceous flavors you love without the need to shop for (and often waste) herbs every time. If you notice you can’t go through certain herbs like rosemary or thyme fast enough before they go bad, infusing butter and oils is an excellent way to get more bang for your buck and ensure you’ll always have a go-to flavor enhancer at the ready.
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