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TIPS FOR COOKING WITH HERBS


                     TIPS FOR COOKING WITH HERBS




Tips for cooking with herbs

Suggestions for cooking with herbs include:


Dried herbs have a stronger flavor than fresh ones. As a general rule of thumb, one teaspoon of dried herbs is equal to 4 teaspoons of fresh herbs.

If using regular herbs, you can create a "bouquet garni" by tying mixed, chopped herbs into muslin sachets; you can add them to your cooking for flavor, but remove them before serving.

Some herbs are tougher than others (such as rosemary and parsley) and will retain their flavor during the cooking process; they can be added at the beginning of cooking.

Some herbs are used only to flavor a dish, but are not eaten, for example, bay leaves.

The flavor of herbs fades over time, so discard dried herbs after 12 months.

Dried whole herbs, in which the leaves are still attached to their stem, tend to have a stronger flavor than loose leaves that are sold in packets or jars.

Herbs are a staple in the kitchen and can add a burst of flavor and aroma to any dish. Whether you are a seasoned cook or just starting out, incorporating herbs into your cooking can elevate the taste and experience of your meals. In this blog, we will explore the different types of herbs, how to use them in cooking, and tips for storing and preserving them.


Types of Herbs


There are hundreds of herbs to choose from, but here are some of the most common ones:


Basil: This fragrant herb has a sweet and peppery flavor, and is commonly used in Italian and Mediterranean cuisine. It is a great addition to tomato sauces, pesto, and salads.


Rosemary: This pungent herb has a strong, woody flavor and is often used in roasting meats and vegetables. It is also a common ingredient in Mediterranean dishes.


Thyme: This delicate herb has a light and herbal flavor, and is often used in soups, stews, and sauces. It pairs well with poultry and fish.


Sage: This savory herb has a earthy and slightly bitter flavor, and is often used in sausage, stuffing, and dressings. It pairs well with fatty meats, such as pork and duck.


Oregano: This pungent herb has a slightly bitter and spicy flavor, and is often used in Mediterranean and Mexican cuisine. It is a great addition to tomato sauces, pizza, and tacos.


Fresh vs Dried Herbs


When cooking with herbs, it is important to know the difference between fresh and dried herbs. Fresh herbs are more fragrant and flavorful than dried herbs, but they are also more perishable. On the other hand, dried herbs are more concentrated and have a longer shelf life, but they lack the brightness of flavor that fresh herbs have.


Typically, you will use about three times the amount of fresh herbs as dried ones. For example, if a recipe calls for 1 teaspoon of dried oregano, you will use 3 teaspoons of fresh oregano. Keep in mind that dried herbs are more potent, so a little goes a long way.


Pairing Herbs with Food


Herbs can be paired with different types of food to bring out their flavor and aroma. Here are some common pairings:


Basil: Pairs well with tomatoes, mozzarella cheese, and balsamic vinegar.


Rosemary: Pairs well with roasted meats, potatoes, and garlic.


Thyme: Pairs well with poultry, fish, and lemons.


Sage: Pairs well with fatty meats, such as pork and duck, and with sage butter.


Oregano: Pairs well with tomatoes, cheese, and olive oil.


Adding Herbs at the Right Time


When cooking with herbs, it is important to add them at the right time to ensure the best flavor. For delicate herbs, such as parsley and basil, it is best to add them near the end of cooking so that they retain their fresh flavor. Robust herbs, such as rosemary and thyme, can be added earlier in the cooking process to infuse their flavor into the dish.


Storing and Preserving Herbs


Herbs can be stored in a few different ways, depending on whether they are fresh or dried.


For fresh herbs, you can store them in the refrigerator, wrapped in damp paper towels, or placed in a jar with water and covered with a plastic bag. 


Best regards,
Nimra Rana
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