Fresh herbs are an excellent way to add flavor to your dishes without adding fat, sugar or salt. If a recipe calls for dried herbs, you can often substitute fresh. You’ll need more of the fresh herbs than dried for a comparable flavor, usually 3-4 times as much. You can chop fresh herbs with a knife or snip with your kitchen scissors. Each herb can be kept for around one week, if stored properly. Here are a few of the more common herbs and a little about them.
Taste & how
|Sweet with a faint taste of clove. Use in Italian or Mediterranean dishes or with vegetables, especially tomatoes or peas.||Treat them like a bouquet of flowers: Trim the ends, place in a glass with about an inch of water, and keep at room temperature. May also be refrigerated with a bag placed loosely over the top of bouquet.|
|Mild onion essence. Pairs well with sauces and dips or as an addition to salads.||Do not rinse until just before using. Wrap loosely in plastic wrap and keep in the warmest part of your refrigerator—such as in the door.|
|Peppery and sharp-flavored. Use in Latin or Eastern-Asian cooking||Treat them like a bouquet of flowers: trim the ends and place in about an inch of water at room temperature. May also be refrigerated with a bag placed loosely over the top of your bouquet.|
|Strong, sharp and sweet. Use in salads and sauces or when making pickles.||Spritz the stems with a fine spay of water and wrap loosely in a plastic bag. Store in the vegetable bin of your refrigerator.|
|Light and sweet. Rough chop and use in fruit salads. Also perfect for flavoring tea or other beverages.||Trim the ends and place in a glass containing about an inch of water. Cover the glass with a loose-fitting plastic bag and store in the refrigerator.|
|Slightly peppery and sharp-flavored. It can be used with many foods, often as a garnish or finishing herb.||Trim the ends of this long-stemmed herb and stand in a little water.|
|Strong herb that goes well with Latin and Mediterranean-inspired dishes, especially beans and tomatoes.||Wrap in a damp paper towel and place in a plastic bag in the refrigerator.|
|Bold, pine-y taste. One of the strongest herbs. Pair it with lemon or add to sweeter dishes for a slighty savory touch.||Rinse just before using and wrap loosely in plastic wrap. Keep in a door compartment of your refrigerator.|
|Woody, strongly-scented. Use with your heartier dishes.||Store fresh sage in the refrigerator, wrapped in a damp paper towel inside a loosely closed plastic bag.|
|Sweet and spicy, slight mint taste. Perfect for salad dressings, in soups or in tea.||Rinse just prior to wrapping with plastic wrap to avoid premature molding. You can also add a crumpled paper towel to the bag to wick excess moisture. Store in the warmest part of your refrigerator.|
You’ll know it’s time to pitch these fresh herbs when the leaves turn dark or brittle, or if they begin to show signs of mold. You can avoid wasting herbs with a little extra planning before your splurge at the farmer’s market. Only buy what you need, and nothing will go unused!