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Make 2021 the year of “Why not?” in the kitchen with Digital All Access. Get all our recipes, videos, and up-to-date ratings and cook anything with confidence.
Get Free Access ▸Make 2021 the year of “Why not?” in the kitchen with Digital All Access. Get all our recipes, videos, and up-to-date ratings and cook anything with confidence.
Get Free Access ▸One of the fastest, most economical ways to boost the flavor of food is to add fresh herbs. That’s long been the philosophy in cuisines around the world, particularly in Southeast Asia and the Middle East, where fresh herbs are an essential component at meals (often, whole sprigs are heaped onto platters and eaten like vegetables alongside richer dishes). Happily, there are more varieties than ever available at farmers’ markets and grocery stores. All the more reason to work them into your daily cooking repertoire.
We classify most herbs as either hearty or delicate. These adjectives refer not only to their textural qualities (leaves that are sturdy and tough versus delicate and tender) but also to the strength or volatility of their flavor compounds and how they behave when cooked; in general, volatile flavor compounds in hearty herbs are somewhat more heat-stable than those in delicate varieties. These categories also help clarify the best ways to prep, store, and cook most herbs.
Hearty: Add early in cooking | Delicate: Add at the last minute |
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Rosemary, Thyme, Oregano, Sage, Marjoram |
Basil, Parsley, Cilantro, Dill, Mint, Chives, Tarragon |
We love the classic Simon and Garfunkel quartet of parsley, sage, rosemary, and thyme—not to mention other common favorites like basil (and Thai basil), chives, cilantro, and tarragon—but the herbs below are just as versatile and are worth snapping up if you come across them at the market or nursery.
After rinsing delicate herbs, thoroughly dry them by spinning them in a paper towel–lined salad spinner. (Hearty herbs don’t harbor much grit, but if they are dusty, you can give them a quick rinse.)
Press down slightly on herbs in the measuring cup to remove air pockets; do not pack them down firmly.
Fragrant, distinct, and abundant during warm months, these verdant sprigs have much more to offer than just a pop of freshness and color.
This crisp, refreshing salad makes a tasty stand-alone side dish and a worthy accompaniment to rich grilled meats.
For a flavorful, fresh-tasting tabbouleh, we stopped pouring a key ingredient down the drain.
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