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Herbs & Spices: Cooking with Fresh Herbs

Source of Recipe

Ladies' Home Journal
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-- Tips for Cooking with Fresh Herbs --

* Refrigerate most fresh herbs, whole leaves intact and dry, in a resealable plastic storage bag. (If the herbs come with stems or roots, store them with the roots immersed in water and the leaves loosely covered with a plastic bag.) Store basil as directed above, except do not refrigerate.

* Chop herbs just before you're about to use them, for maximum flavor. In no-cook sauces, herbs retain their delicate flavors and can be mixed in any time, but for skillet sauces, it's a good rule to add them toward the end of the cooking time.

* Substitute dried herbs if need be; but use restraint when measuring the amount, as their flavor is more potent. As a substitute for fresh, start with 1/4 teaspoon of dried herbs and a few sprigs of chopped fresh parsley (flat-leaf parsley has more flavor than the curly variety).

* Create an herb brush. Simply tie kitchen string around the stem ends of assorted fresh herbs (rosemary, thyme, sage, oregano, or marjoram). Dip the sprigs in olive oil or vinaigrette dressing and brush over chicken, beef or vegetables while grilling.