Cooking with herbs

it is good to have dried herbs in your store cupboard for times when fresh herbs are scarce, but there is nothing to beat freshly picked herb used in your cooking.
Many fresh herbs used in cooking also have health benefits and so you will get the great flavour in your food and be eating your way to good health at the same time.

There are a few herbs that are commonly used in cooking, but by adding to your range you will add interesting flavours to your everyday dishes! Most supermarkets now sell fresh herbs in pots that you can grow on your window ledge if you don't have a garden, and by using just the tops and not whole stems these herbs can last for many weeks.

When cooking with fresh herbs you need to use about twice the quantity you would use if the herb is dried. If you are growing herbs in your kitchen garden you will have a wide variety to cut and use in the dishes you are cooking. See some of the herbs you can use here.

Herb collections
If you are cooking casseroles or stocks you can use a bouquet garni - traditionally made from parsley, thyme and bay tied together in a bundle or placed in a muslin bag so that it is easy to remove after cooking.
Herbes de Provence is a mixture of dried herbs often used in cooking in the south of France. It is usually made up of rosemary, thyme, tarragon, marjoram and savory.
Fines Herbes is another mix from France. This one contains tarragon, chives, chervil and parsley.

Storing
To keep a large bunch of herbs simply put them in a jar of water as you would a bunch of flowers. In this way they will keep for a few days. Small quantities of fresh herb can be wrapped in damp paper towel and kept in the fridge. If you want to freeze herbs a good way is to chop them and freeze with water in an ice cube tray - easy just to pop out a cube and add to your cooking.

Preparation
Fresh herbs are best prepared by chopping with a sharp knife or a double handled mezzaluna. They can also be snipped straight into your pan with a sharp pair of kitchen scissors. Most fresh herbs are best added near the end of the cooking time as the volatile oils that give the flavour disappear with heat exposure. The tougher herbs like sage, thyme and rosemary can be added earlier.