Seasonal Aromatic Scents
Although culinary herbs are used primarily to add flavor to foods, one must not dismiss their antioxidant, antimicrobial, and antiviral effects they carry; that alone, is a vital reason to add herbs to your diet.
Herbs should enhance and balance, not overpower a dish's flavors. Only occasionally, and with a purpose, should the herb's flavor be dominant. When used with discretion, herbs can transform the taste of plain foods into something special. Guidelines stating which herbs are most effectively paired with which foods are not cast in stone, but following them can familiarize the cook with the way herb and food combinations work. This exercise will help with future experimentation.
Fresh herbs should be minced or cut in chiffonade as close to serving time as possible. They are usually added to a dish toward the end of the cooking time, to prevent loss of flavor. Yet, when used in stews, or making stocks it is best to add at the beginning stage. Dried herbs are usually added early in the process. For uncooked preparations, fresh herbs should be added well in advance of serving, to give them a chance to blend with the other elements. Unless it is added to salads or cheese dishes as a complimentary flavor.
In general, herbs should be stored by wrapping loosely in damp cloth. If desired, the wrapped herbs may then be placed in plastic bags to help retain freshness and reduce wilting of leaves and should be stored at 35 to 45oF (2 to 7oC). Some herbs, especially parsley, may be held by trimming the stems and placing the bunch in a jar of water. Wrap damp toweling around the leaves to prevent wilting.
Enjoy cooking with herbs this season.