Guide to Fresh Herbs – Part 2
- Use a sharp knife or herb scissors when chopping fresh herbs so they cut rather than crush the delicate herb leaves. Crushing leads to bruised, blackened herbs. If you'd like to use fresh herbs instead of dried herbs in a recipe, add 3-4 times more fresh herbs than the recipe calls for and add it in at the end.
- Super how-to from my Grandma: deep freeze your fresh herbs. Chop up fresh herbs and pop them into an ice cube tray, add salt and freeze for later use. Try freezing them in olive oil for use in sautés or roasted dishes!
Fresh herbs will give your dishes a distinctive aliveness. They will add a sunny and perfumed character as well as color and a professional finish. Even if you don't use fresh herbs in your everyday cooking, indulge the taste buds of your party guests. Herbs are the greatest joy to use - nature's gift to cooks.
If you liked this short guide and got inspired – let me know! Also, I would like to know about your favorite fresh herbs in the kitchen!
See you soon!