Fresh herbs fall into two groups. Woody herbs like rosemary and thyme can cook for a long time, while soft herbs like basil, parsley and cilantro are best added near the end. Knowing the difference is the biggest step toward using them well.
Two Kinds of Herbs
| Type | Examples | When to add |
|---|---|---|
| Woody | Rosemary, thyme, sage, oregano | Early, with oil or in a braise |
| Soft and leafy | Basil, parsley, cilantro, dill, mint | At the end or at the table |
| Mild and oniony | Chives, scallion tops | As a garnish |
Handling Herbs, Step by Step
- Rinse herbs gently in cool water just before using, then pat or spin them dry. Wet leaves turn limp and slimy.
- Strip woody leaves from the stems by running your fingers down the stem against the direction of growth.
- Leave tender stems of parsley and cilantro on, since they carry flavor and are fine to chop.
- Bunch leaves together and slice with a sharp knife. A dull blade crushes them and they darken.
- Add them to the dish according to type, and taste before adding more.
Easy Ways to Use Them
- Stir chopped soft herbs into rice, beans or yogurt just before serving.
- Rub woody herbs with oil and salt onto vegetables before roasting.
- Blend basil or parsley with oil and a little salt to make a sauce.
- Float whole mint leaves in a pitcher of water or tuck them in a salad.
- Fold dill or chives into eggs or potato dishes.
Keeping Herbs Fresh
Treat soft herbs like cut flowers: trim the ends, stand them in a jar with a little water, cover loosely and keep in the fridge. Basil prefers room temperature and can turn dark in the cold. Wrap woody herbs in a slightly damp paper towel inside a bag. For long storage, chop herbs, pack them in an ice cube tray with oil and freeze. Check them regularly and discard any that turn slimy or moldy.
Pairing Ideas
Some herbs and foods are natural partners. Basil suits tomatoes and soft cheese, parsley goes with nearly anything savory, cilantro fits beans, rice and citrus, and dill suits fish, eggs and cucumbers. Thyme and rosemary fit potatoes, roasted meats and hearty stews. Try one new pairing per week and keep a note of what you liked. Mixing two or three herbs in a single dish can taste lovely, as long as one leads and the others support.
FAQ
Can I swap dried for fresh?
Often, yes. Dried herbs are stronger by volume, so many cooks use about one third of the amount called for. Add dried herbs earlier, while they have time to soften.
Why do my herbs go black after chopping?
Bruising from a dull knife or from cutting far ahead of time is the usual cause. Sharpen your knife and chop close to serving.
The Short Version
Cook woody herbs early and finish with soft ones. Keep them dry, slice with a sharp knife and store them like fresh flowers. Use them generously at the end of cooking for a bright, fresh finish.