Fresh Herbs
A handful of fresh herbs at the end is the difference between good and alive.
Why I love it
Basil, parsley, dill, mint, cilantro — scattered on at the last minute, they make everything taste brighter and fresher. They're the cheapest luxury in cooking.
Buying it
Choose perky, vivid bunches with no wilting or dark spots. Tender herbs (basil, parsley, dill, cilantro, mint) go in at the end; woody ones (rosemary, thyme, oregano) can cook.
Storing it
Treat tender herbs like flowers: trim the stems and stand them in a jar with a little water, loosely covered, in the fridge. Or wrap in a slightly damp towel in a sealed container.
Using it
Fold into tzatziki, blend into chimichurri or pesto, or simply shower over any finished dish. Add tender herbs off the heat.
A little nutrition
Small amounts, but real antioxidants and micronutrients — and they let you use far less salt while tasting like more.
Add delicate herbs at the very end, off the heat — cooking dulls their color and their perfume. Stems of parsley and cilantro are full of flavor; chop and use them too.