Cooking-ez.com

963 easy and fully explained recipes, with 20,808 photos and 77 videos

Herbs in the kitchen

142,781 13.7/5

Grade this page :

Last modified on: November 20th 2018

Overview

Herbs: there's nothing else so small that can add so much to a recipe. They are not only for garnishing, but are a true part of the dish, sometimes one of the main ingredients.

A small example of the "power" of herbs: you make a chopped carrot salad, which is very good with a vinaigrette, but if you add a few chives and chopped flat-leaf parsley, it's really something else.

So herbs, simple as they are, can transform your recipes. You will find on these pages, some advice and information on using the most commonly used herbs.

Which herbs?

Chives
Chives
Laurel
Laurel
Rosemary
Rosemary
Parsley
Parsley
thyme
Thyme
sage
Sage
Coriander
Coriander
Sorel
Sorel
Mint
Mint
Tarragon
Tarragon
Chervil
Chervil
Basil
Basil

If you are going to use them

To keep them if bought fresh and cut (a bunch of parsley for example), putting them in a glass of water by the window is not a very good idea. It's much better to wrap the stems in wet absorbant paper, wrap again in aluminium foil or a plastic bag, and put in the fridge.

You can also freeze them easily, see the dedicated page for the herb.

Some herbs, like bayleaves or thyme can also by dryed, but this is not as good (for flavour) as using fresh or frozen.

Care need to be taken to extract all the flavour of herbs, and to do this follow two rules:

  1. As fresh as possible, don't leave cut herbs lying around close by something cooking. The heat will make them wilt and dull their flavour. The ideal way is to add herbs at the last moment.
  2. If possible try to avoid electric herb choppers which usually make a herb paste instead of chopping. It's much more efficient to chop herbs with scissors or a sharp knife at the last minute.

Often only the leaves or tips of herbs are used, but if it's to add flavour to a sauce or cooked dish, it's very important to use the stalks as well, which are full of flavour, especially parsley in a bouquet garni for example.

How to preserve the herbs?

herbs preservation: bad way

Generally the herbs do not keep well once cut, and we all tend to just put them in a glass of water, like a bouquet of flower, but this is not a good idea.

To keep the best, you must:
  1. Cut the stems with scissors, all the same size (remove 1/4 inch)
    herbs
  2. Pour cold water on a piece of absorbent paper
  3. Wrap the tails with the wet paper
    herbs
  4. Enclose everything in a sealed plastic bag, and chill
    herbs
With this method you can easily keep your plants several days.

Create your own herb garden

You can of course buy herbs at the market or supermarket, but if you can create a small "herb garden" at home it will be of great benefit: practical, economical, and what a pleasure to say "It's from my own garden".

To do this, you don't even need to have an actual garden or backyard, as most of the herbs mentioned on this page can be grown easily in a pot by a window or on a balcony. This is how the chives and parsley grown by Robert and Françoise (very goods friends of mine, in their cottage) come to be more beautiful than mine grown in my garden.

A few unusual ways to use herbs

Fry herbs for a few seconds in hot oil, to serve with another dishes. Do try especially: fried sage with vegetables for accompanying white meat, fried parsley with fish fillet (be careful when you put parsley in hot oil, it splashes a lot because it contains a lot of water).

Use one or several herbs to make herb oil or herb salad.

Fines herbes

You've probably heard of it, "L'omelette aux fines herbes", but which are they? According to Auguste Escoffier: parsley, chives, chervil and tarragon.

Back to top of page

visitors have also looked at

chives
chives
parsley
parsley
thyme
thyme
Soured dough
Soured dough
Flours
Flours

Your 1 comments or questions on this page

Post your comment or question

You are welcome, if you wish, to comment on this page: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the page, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this page (as 3 people already do)

If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page