Storing and Cooking With Fresh Herbs

• Wrap fresh herbs loosely in a slightly damp paper towel; seal in a plastic bag and store in the refrigerator. Use within five days.
• Rinse just before using and blot dry with paper towels. Use kitchen scissors to snip leaves from stems; discard stems and stalks. (The stems of some herbs, such as cilantro and parsley, can be chopped and added to dishes.)

• Fresh herbs lose flavor when cooked too long and should only be added near the end of the cooking time, unless specified otherwise in a recipe.
• Add delicate herbs such as basil, chives, cilantro, dill, parsley, marjoram and mint right before the cooking ends. Add hardier herbs such as rosemary, thyme, tarragon, oregano and dill seeds during the last 20 minutes of cooking.

Try this herb......with this food


Basil........Pasta sauces, tomatoes, peas, zucchini
Chives......Sour cream dip, potatoes, tomatoes
Cilantro......Asian, Mexican and Caribbean-style dishes
Dill.............Carrots, fish, green beans, potatoes, tomatoes
Mint...........Carrots, fruit salad, peas, tea
Oregano..... beans, eggplant, peppers, tomatoes
Parsley........Potato salad, seafood
Rosemary.....Fish, pork, pork, soups, stews
Sage...........Poultry, stuffing
Tarragon......Chicken, eggs, fish, pasta, seafood
Thyme.........Eggs, potatoes, poultry, summer squash, tomatoes

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