Herb Guide to Cooking

One of the easiest ways to add flavour and brighten up a dish is to use fresh herbs and spices in the recipe. You can pick some up when you're passing through the produce section of the supermarket, or grow them yourself in your garden or on your windowsill. Your hardier herbs (rosemary, sage) can stay green and fragrant for a week or two, as long as they're refrigerated and don't get wet, but more delicate herbs (basil, dill, cilantro, tarragon), need special attention so they don't blacken or freeze in the refrigerator. To keep these herbs at their best, remove any rubber bands or fasteners from them, and trim off the root ends and the lower parts of the stems to prevent the tops from wilting, as the roots draw the moisture from the leaves. Wash herbs only when you're ready to use them, and use your sharpest knife when chopping them. For more information about herbs and spices, check out the image below.