Fresh herbs add a bright, true flavor that dried herbs can’t match. They also have nutritional value; they are, after all, green leaves, and whenever you eat green leaves, you’re getting vitamins and minerals.
Dried herbs do have a place in cooking, but they quickly lose their potency. People who don’t cook often still have the herbs that came in the bottles they got with their spice rack years ago. With time, heat, and light, they become virtually tasteless. Fresh herbs are more expensive, but the flavor they impart is worth the expense.
Fresh herbs are sold loose or in plastic packaging. If you buy them loose, wrap them in a paper towel and place them in plastic. The ones that come in plastic keep fairly well in the container. I prefer flat leaf Italian parsley because I find the curly variety to be bitter. Parsley and cilantro will keep for a long time if you put the ends in a glass of water and cover the tops with a plastic bag. To use fresh cilantro and Italian parsley, you don’t have to take the leaves off the stem. Cut the stem along with the leaves.
With basil, dill, and mint, just cut off the thickest end of the stem. Oregano, rosemary, tarragon, and thyme have thick woody stems. Hold the top of the branch in one hand, place your thumb and index finger of the other hand at the top of the stem and slide them along the stem to gently strip the leaves all at one time.
Always cut herbs into very small pieces and measure them for the recipe after you cut them. Don’t try to save time by cutting fresh herbs in advance; they darken and lose their pungency quickly. It does take a bit more work to cook with fresh herbs, but they are worth it. If you're going to take the time to cook for your family you want as much flavor and nutrition as possible for the time you spend. You won’t go wrong with fresh herbs.
Cooking is easier than you think and you and your family are worth the time and effort it takes.
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