Cooking with Herbs Guide MOVE TO RESOURCES

Herbs and spices can enhance and add an extra dimension to any meal. However, if you’re new to cooking herbs can be a bit intimidating. Here’s a quick guide to herbs that you can turn to at any time.


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Storing herbs:

  • Paper towel method: Store on the top shelf of the refrigerator. Wrap your herbs in a dry paper towel and place in an unsealed baggy. Wash right before use.
  • Water method: If roots are still attached fill a jar with water and place herbs inside. Cover with a plastic bag and secure with a rubber band prior to storing in the refrigerator.

Preparation: Chop herbs only after fully drying them.

  • For broad leaf herbs like basil, pick the leaves off their woody stem, stack and roll into a tight bundle and chop to make ribbons (known as chiffonade).
  • For herbs with thin stems like parsley, dill or cilantro, chop and discard the bottom part of the stem.
  • For robust herbs like thyme, rosemary, or oregano, strip leaves from stem or tie into a bundle with twine and remove once dish is complete. Additionally, you can create a satchel with cheese cloth to infuse flavour into soups and stews and remove once you are done cooking.
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