Storing and Using Fresh Herbs
• Loosely wrap herbs in a damp paper towel, then seal in a zip-top plastic bag filled with air. Refrigerate for up to five days. Check herbs daily, as some of them lose their flavor after a couple of days.
• Store herbs bouquet-style when in bunches: Place, stems down, in a jar with water covering 1 inch of the stem ends, enclose in a large zip-top plastic bag, and change the water every other day. Most herbs will keep for up to a week this way.
• To revive limp herbs, trim 1/2 inch off the stems, and place in ice water for a couple of hours.
• Wash herbs just before using; pat dry with a paper towel.
• In most cases, heat kills the flavor of fresh herbs, so they’re best when added to a dish at the end.
Basil – Basil is one of the most important culinary herbs. Sweet basil, the most common type, is redolent of licorice and cloves. Basil is used in the south of France to make pistou; its Italian cousin, pesto, is made just over the border. Used in sauces, sandwiches, soups, and salads, basil is in top form when married to tomatoes, as in the famous salad from the island of Capri—Insalata Caprese, made with tomatoes, buffalo mozzarella, basil, and fruity olive oil.
Chives – Toss chives into a dish at the last minute, because heat destroys their delicate onion flavor. Thinly slice them to maximize their taste, or use finely snipped chives as a garnish. Chives are great in dips and quesadillas, and on baked potatoes.
Dill – Since ancient Roman times, dill has been a symbol of vitality. In the Middle Ages, it was thought to provide protection against witches and was used as an ingredient in many magic potions. In the kitchen, its feathery leaves lend a fresh, sharp flavor to all kinds of foods: gravlax, cottage cheese, cream cheese, goat cheese, omelets, seafood (especially salmon), cold yogurt soups, potato salads, and all kinds of cucumber dishes (including, of course, pickles).
Marjoram – Marjoram is often mistaken for oregano due to its similar taste and appearance. It has a delicate and slightly sweet flavor and it goes well with a number of different types of foods. Somewhat milder and less potent than its cousin oregano, it can be used in larger quantities without overpowering or spoiling a dish. It is traditionally partnered with meat, particularly lamb, veal, beef, pork and chicken but goes just as well with vegetables, pulses or seafood. Marjoram does not withstand the cooking process well, and its flavor and aroma are destroyed by high temperatures and long cooking times. It is almost always added at the end of the cooking process or just before serving.
Oregano – Oregano grows wild in the mountains of Italy and Greece. The Greeks love oregano sprinkled on salads, while the Italians shower it on pizza and slip it into tomato sauces. Add chopped oregano to vinaigrette, or use it in poultry, game, or seafood dishes when you want to take them in a Greek or Italian direction. Oregano and marjoram are so similar in looks and flavor that they are often confused. Oregano has a more potent taste and aroma; marjoram is sweeter and more delicate.
Rosemary – Indigenous to the Mediterranean, rosemary is one of the most aromatic and pungent of all the herbs. Its needle-like leaves have pronounced lemon-pine flavor that pairs well with roasted lamb, garlic, and olive oil. Rosemary is also a nice addition to focaccia, tomato sauce, pizza, and pork, but because its flavor is strong, use a light hand.
Sage – Sage is native to the northern Mediterranean coast. Sage’s long, narrow leaves have a distinctively fuzzy texture and musty flavor redolent of eucalyptus, cedar, lemon, and mint. Italians love it with veal, while the French add it to stuffings, cured meats, sausages, and pork dishes. Americans, of course, associate it with turkey and dressing. Use it with discretion; it can overwhelm a dish.
Summer Savory – Summer savory was originally introduced to England from the Mediterranean. There are two major types of savory in common cultivation, winter and summer savory. Summer savory is lighter in flavor, but still has the characteristic minty-peppery flavor that is particular to the species. Summer savory can add a touch of peppery spice to recipes and is a prime ingredient in many herbal mixtures used to marinate meat. It is often used to flavor spring vegetables, potatoes and cheeses. It is a primary ingredient in the French herbs Provencal.
Tarragon – Though this herb is native to Siberia and western Asia, tarragon is primarily used in France. It’s often added to white wine vinegar, lending sweet, delicate licorice-like perfume and flavor. It pairs well with fish, omelets, and chicken cooked with mustard, and it’s a crucial component of béarnaise sauce. Fresh tarragon isn’t always easy to find, but when you get it, you’ll love the bittersweet, peppery taste it imparts. Heat diminishes its flavor, so add tarragon toward the end of cooking, or use it as a garnish. A little goes a long way.
Thyme – Thyme comes in dozens of varieties; however, most cooks use French thyme. This congenial herb pairs well with many other herbs—especially rosemary, parsley, sage, savory, and oregano. Its earthiness is welcome with pork, lamb, duck, or goose, and it’s much beloved in Cajun and Creole cooking. It’s also the primary component of Caribbean jerk seasonings. Because the leaves are so small, they often don’t require chopping.