Leafy. Green. Impactful!

Herbs are the leafy part of the plant.

Most people have a variety of dried herbs, or herb blends, in their cabinet all the time—sometimes they are from many Thanksgiving’s past.

While it is true that fresh herbs will impart the most flavor into a dish, there is always a time an place for dried herbs…even older dried herbs. Remember to smell your herbs and even spices together to determine if they will taste good together! 

Dried Herbs

If you are cooking with dried herbs, it is important to crush them up in your hand prior to adding them to the dish in order to help release the oils that remain in the herbs. If you are using herbs you’ve had for years, they are still good, but the flavor will not be as impactful, you may need to use more. 

They should also be added to oil, or while the onions, carrots, and celery (mirepoix) are cooking to help infuse the dish early in the cooking process. I like to take this tactic from Indian culture where they toast or “fry” their spices and herbs, it really enhances the flavor profile! They can also be used finish a dish with some freshness! 

Fresh Herbs 

You can usually find fresh herbs in the produce section of the grocery store. In most larger stores, they will come prepackaged in clamshells (this is not the ideal storage method for most herbs…we’ll get to that in a bit). Herbs fall into 2 categories — hearty and tender. 

Hearty    Lemongrass, Marjoram, Oregano, Rosemary, Sage, Tarragon, Thyme

Tender Basil, Chives, Cilantro, Dill, Mint, Parsley 

Hearty Fresh Herbs

Typically, you would add the hearty herbs in the beginning of the cooking process. These herbs have thicker stalks that can withstand the high heat of extended cooking, like when stewing, braising or making a soup.

Tender Fresh Herbs

The more tender herbs should be used to add brightness & freshness to a dish at the end of the cooking process or right before serving. These tender herbs have thinner, sometimes edible, stalks (in the case of cilantro). Whole leaves can be added to mixed salad greens to keep salads interesting. 

Example: Mixed Salad Greens, Basil Leaves, Mint Leaves, Fresh Fruit, Dressing…etc 

Unlike dried herbs, fresh will not last in your cabinet for millennia. Storing fresh herbs properly is imperative to them lasting for a week or more! 

Storing fresh herbs—the “planting method,” vs the towel method. 

“Planting Method”

1. Trim the base of the stems with scissors. 

2. Fill a jar (an old condiment jar works well) with 1/3 to halfway with cold water

3. Place the cut stems into the water

4. Cover the jar with a plastic bag 

5. Secure the bag with a rubber band at the base of the jar and enclose the bag around the jar

6. Place the “planted” herb in the fridge or leave it out on the countertop depending on the herb

Towel Method 

1. Wrap the herbs in a damp paper towel

2. Put the wrapped herbs in a zip top bag, remove the air 

3. Place the herbs in the fridge  

For more guidance on how to use fresh herbs check out the Kitchen Confidence Resource Library - the Registered Dietitian’s trusted tool to help their clients succeed in the kitchen.