Herbs are green, leafy plants. With a few exceptions (such as bay and rosemary), they have delicate, non-woody stems. If allowed to grow to maturity, herbs develop into flowers and seeds. Many of these seeds are then reclassified as spices when dried.
When herbs are dried, their oils, and therefore flavor, intensify. Powdered herbs are stronger than granulated, crushed, or crumbled herbs, but they lose that flavor quickly. The increased surface area allows the oils to dissipate even faster.
Buy dried herbs in small quantities. Store in a cool, dry, dark space to maximize their lifespan. To release their oil, rub herbs in your hands before use. If you can't smell the dried herbs after rubbing, replace them.
Cooking dried herbs too long diminishes flavor, but if they aren't cooked long enough, their flavor won't blossom. Add them in the last 30 minutes of a recipe for maximum effect. In cold recipes, like salads and marinades, keep herbs in contact with the food as long as possible for the most intense flavor. In baking, incorporate herbs with the fat in the recipe for more even distribution throughout the batter or dough.
When choosing fresh herbs, look for bright green leaves that stay on the stem. Leaves should not be bruised dried, and stems should be straight and firm. Limp, dry, bruised, or sad-looking herbs are rarely worth the price you pay.
Fresh herbs can be costly in supermarkets, so look for better deals at farmers' markets and neighborhood ethnic grocers. Most large markets sell a couple of stems of herbs carefully sealed and beautifully packaged. But purveyors who cater to a specific culture buy the most sought-after herbs in larger quantities and sell them cheaper.
It's easy to waste fresh herbs unless you know how to store them, and how to utilize leftovers. When fresh herbs come home, wash them right away; thoroughly, but gently. Submerge them in water for a minute to be sure all the sand, soil, and bugs are removed, then shake dry and drain in a colander before refrigerating.
There are several excellent ways to store fresh herbs in the fridge. Some chefs think of herbs as fresh flowers, and stand them upright in a glass of water, loosely covered with a plastic bag to keep the moisture in. They can be wrapped loosely in paper towels and stored in the produce drawer. They can also hang from a clothesline rigged up in the back refrigerator, loosely wrapped in plastic bags. Be sure the chosen method keeps them from getting smashed.
Cooking With Herbs
When adding fresh herbs into recipes, remember to use more fresh herbs than dried. A general conversion rule is 3 parts fresh herb to 1 part dry. Chop them fine, in a chiffonade or julienne, toexposes as much surface area as possible, releasing the most flavor possible. When garnishing with sprigs of herbs, remember that they contain a lot of water and will wilt if they get hot and dry. And like any green vegetable, fresh herbs discolor if overcooked. Adding them at the end of cooking maximizes flavor and appearance.
Leftover herbs are easily stored for later use. Freeze chopped herbs in plastic bags, or mix them with water and freeze them in an ice-cube tray. You can dry them yourself in the microwave between paper towels, or preserve their flavor in oils, vinegars, and compound butters.
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