We love fresh herbs for the punch of flavor they give to dishes, and spring is a great time to experiment with using them. While fresh herbs are available year-round, this is the time of year when a sprinkling of chopped chives or tarragoncan make it taste like warmer weather is just around the corner.
When using fresh herbs it’s a good idea to add them toward the end of cooking—they lose much of their flavor with prolonged cooking. Some herbs, like fresh basil, don’t like to be heated at all and will turn black—sprinkle it on pizza or pastas just before serving for both appearance and flavor.
Most fresh herbs are sold in small plastic “clamshell” packages, but a more cost effective (and propagating!) option might be to buy a small pot of the herb from the produce section of the grocery store or at a garden center and snip sprigs right from the plant. Kept in a sunny kitchen window (or potted and kept on your back deck), you’ll be able to reach for herbs any time you need them!
Just a sprinkle of bright, fresh herb flavor goes a long way to wake up the taste buds!
If you’ve never cooked with fresh herbs before, you’ll be amazed at how they can...