For the Herbivore
Anyone who has tasted lamb with a hint of rosemary or noticed the important part fresh basil plays in pesto can attest to the fact that fresh herbs truly do make all the difference. Here’s how to get the most out of your natural seasonings. Add fragile herbs, like basil, dill and mint, at the end of cooking since their flavors diminish with heat. Hearty herbs such as thyme and rosemary, are best when cooked for long periods of time, allowing their flavors to slowly permeate the dish. To maximize freshness and retain color, prepare herbs just before use, as delicate herbs may turn black, due to oil evaporation, if chopped too far in advance. Heed these small tips and your everyday dishes will be bursting with flavor. And try to use fresh herbs whenever possible.