Cooking with Herbs-Boost Flavor and Health Benefits

Herbs do more than garnish your dishes–they add fresh flavor to your cooking, plus, they are loaded with nutrients. Fresh herbs such as parsley, rosemary, and oregano to name few are rich in antioxidants, which may help lower inflammation and boost your immune system.

basil growing in a pot

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Cooking with herbs can transform a basic chicken dinner into something amazing. Take this flavorful Garlic Herb Chicken for example. The herbs shine in the recipe, adding a fresh and vibrant taste to every bite.

Why cook with fresh herbs?

Fresh herbs add natural vibrant flavor to your meals, here are a few reasons to add fresh herbs to your food:

  • Boost Flavor – Fresh herbs have a natural, bright flavor, and can transform any dish from bland to amazing!
  • Health Benefits – Fresh herbs are packed with essential vitamins, minerals, antioxidants and anti-inflammatory agents. Adding herbs to your meals can also help to boost your immunity and your health.
  • Aesthetic– Freshly cut herbs not only add flavor, but they add color and texture to your food too.
Fresh thyme in a basket with mint

How to buy fresh herbs

Fresh herbs can be found in grocery stores in the produce sections or at your local farmer’s market. Look for herbs that have vibrant color and smell. If they are packed in plastic, try to pry open the container a bit to check the aroma. Avoid herbs that are limp and discolored. Fresh herbs are fragile and if possible, should be used up or properly stored shortly after purchasing them.

How to prepare and store fresh herbs

Here are some tips for preparing fresh herbs for cooking and storage.

Proper Preparation

  • Store – If you are not going to use your herbs right away, keep them fresh tasting by wrapping them in a slightly damp paper towel, then place them in a plastic bag or glass container and store them in the refrigerator. If they are stored properly, they will last for a week or two.
  • Wash– Rinse herbs gently under cool water just before using them. The water will remove dirt or debris. Dry them thoroughly with a towel or if you have a larger amount you can use a salad spinner to dry them.
  • Chop – When you are ready to use your fresh herbs, it’s important to use a sharp knife; a dull blade will bruise the herbs. Scissors or a food processor can also be used. For the best results, try to chop fresh herbs as finely as possible. The finer they are chopped, more oils will be released, which means more flavor.

Freezing fresh herbs

For long-term storage, chop fresh herbs, mix with olive oil or water, and freeze them in ice cube trays. Pop them into sauces, dressings, soups or whatever you add fresh herbs to.

pizza sauce blended iwth basil leaves on top

Creative uses in the kitchen

Aside from adding fresh herbs to your favorite meals, here are a few creative ways to use fresh herbs:

  • Herb butter – Mix softened butter with chopped herbs like dill or chives. Herb butter tastes great on baked potatoes, sweet potatoes, bread, tossed in pasta or drizzled on seared meat.
  • Infused oil/vinegar – Try adding a handful of your favorite herbs to olive oil, vinegar, water or tea for a twist on flavor.
  • Syrups – Mix herbs with sugar and water to make or simple syrup to make a syrup that adds flavor to beverages.

Fresh herbs are versatile and can pair perfectly will all kinds of ingredients. Here is a list of common herbs and flavor pairings.

Basil

  • Flavor: Sweet, slightly peppery, and iconic in Italian dishes.
  • Pairs with: Tomatoes, mozzarella, garlic, olive oil, pasta, chicken, bell peppers.
  • Try basil with: Classic pesto or fresh caprese salad.
  • When to add: Add fresh basil at the end of the cooking cycle for the best flavor.

Cilantro

  • Flavor: Citrusy and bright, perfect for Mexican and Asian cuisines.
  • Pairs with: Lime, avocado, chili, curry, and chili.
  • Try: Adding to salsa, pico de gallo or guacamole.
  • When to add: Can be added at the beginning or end of cooking cycle.

Dill

  • Flavor: Lemony with grassy undertones, great for seafood and pickles.
  • Pairs with: Salmon, potatoes, cucumbers, sour cream, dressings, meats, and yogurt.
  • Try: Sprinkling over roasted veggies or in a creamy dip.
  • When to add: Add at the beginning or end of cooking cycle.

Oregano

  • Flavor: Bold and slightly bitter, a Mediterranean staple.
  • Pairs with: Tomatoes, olive oil, pizza, pastas, cheese, eggplant and meats.
  • Try: Incorporating it into marinades or tomato sauce.
  • When to add: Due to its strong flavor, oregano can be added at the beginning of the cooking cycle.

Parsley

  • Flavor: Peppery and refreshing, often underestimated.
  • Pairs with: Fish, vegetables, rice, soups, garlic, lemon, and butter.
  • Try: Making chimichurri or sprinkling on roasted chicken.
  • When to add: Parsley tastes best when added at the end of the cooking cycle.

Rosemary

  • Flavor: Woodsy and aromatic with hints of lemon and pine.
  • Pairs with: Potatoes, lamb, beef, fish, poultry, onions, oranges, apricots. and mushrooms.
  • Try: Infusing it into olive oil or roasting it with lamb.
  • When to add: Add at the beginning of the cooking cycle.

Thyme

  • Flavor: Earthy and delicate, perfect for slow-cooked meals.
  • Pairs with: Poultry, onions, and fall vegetables.
  • Try: Adding thyme to stews or roasting with chicken.
  • When to add: This can be added at the beginning of the cooking cycle.
dried thyme in a spoon

Fresh herbs vs dried herbs

One big difference between fresh and dried herbs is their flavor strength. Dried herbs pack a punch because removing moisture during drying intensifies their oils. That’s why you only need a smaller amount of dried herbs in recipes.

Fresh herbs, on the other hand, offer vibrant delicate flavors that taste fresh. Think of fresh basil and tomatoes; basil is not just a flavor enhancer, it’s an ingredient.

Both fresh and dried herbs have unique qualities; here’s when to use each:

  • Fresh herbs: Best for cold dishes like salsas, salads or garnishes. They also offer a bright, vibrant flavor when added at the end of cooking sauces, and soups.
  • Dried herbs: More concentrated and perfect for slow-cooked meals like stews and braises. Use them sparingly.

Tip! When substituting dried herbs for fresh herbs, use a third of the amount of fresh for a similar flavor impact.

spinach salad on a plate with a bowl of salad in the background

Recipes with fresh herbs

Try experimenting with fresh and dried herbs when you are cooking to discover their unique use in your cooking adventures. Try swapping a dried herb for a fresh herb or add fresh herbs over potato salad or pasta, and don’t forget to share your favorite herb combinations with family and friends. Here are a few of my favorite herb-heavy recipes to try out.

FAQs

How long will dried herbs last?

Dried herbs will last for about six months when stored in a dark dry place such as your pantry.

Are herb stems edible?

Tender stems from herbs like parsley or cilantro are okay to eat. Avoid the thicker woody stems from herbs like rosemary.

Do fresh herbs lose flavor when they are cooked?

Yes, tender herbs lose flavor if overcooked. Add them late in the cooking process to avoid this.

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