Cooking With Fresh Herbs
Robyn Webb, MS, LN
Taste and scent are intertwined, working together to make food delicious. The lovely aromas of fresh herbs heighten the flavors of both savory and sweet foods. Tune into spring and compose your own aromatic meal with one of these fresh recipes.
Herb Hint: Fresh herbs should be unwilted and fragrant. Check for damaged, dried, or slimy leaves, which mark plants past their prime.
Herb Tip: Avoid excess sodium and calories—use chopped or minced herbs instead of salty seasonings or sauces to perk up your recipes.
Storing Fresh Herbs: To store fresh herbs for three to five days (some sturdy herbs, such as rosemary, may keep for longer), remove them from their packaging, shake off excess water, and loosely wrap them in a paper towel. Place the wrapped herbs in a perforated, resealable plastic bag and store in the crisper drawer of the refrigerator. Very cold temperatures may cause dark spots on leaves; discard spotted ones. Basil and oregano stems do well stored on a cool kitchen counter, away from direct sunlight and heat, with the cut ends in water.