Conrad Wilkinson

INTRODUCTION

Herbs are aromatic edible plants used to add flavour to dishes. Most herbs are used for both culinary and medicinal uses and come from plants that may be used for their leaves, as herbs, and also for their seeds, as spices.

Chefs and home cooks alike use fresh and dried herbs to make both sweet and savory dishes, ranging from rich sauces to light salads and herb-laced baked goods. In addition to their culinary uses, medicinal herbs and their valuable essential oils have been relied on for their health benefits since the middle Ages, ranging from anti-inflammatory and antiviral benefits to skin- clearing topical powers.

When herbs are in season, rejoice in recipes that incorporate heavenly rosemary, basil, dill, mint, oregano, and thyme. Cooking with herbs not only releases great fresh flavors, but also is healthy!

Here, herbs are a main Ingredient, rather than a garnish. Half a cup or more of basil, cilantro, mint, or any other fresh herb can be just the ticket for adding a lively flavor to all sorts of dishes. From chickpea salad with dill to fluffy falafel packed with cilantro and parsley to the most refreshing mint ice cream.

Difference between Using Fresh and Dried Herbs Fresh herbs are generally preferred over dried herbs for culinary purposes, although there are advantages to using dried herbs. While fresh herbs have a much shorter lifespan, dried herbs can maintain their flavor for up to six months when stored in an airtight container in a dark place at room temperature.

While dried herbs are typically used throughout the cooking process, as prolonged heat and exposure to moisture can draw the flavors out of the herbs, fresh herbs are more commonly added towards the end of the cooking process or as a garnish at the end of cooking