Using Herbs

Herbs can give a dish many subtle flavors. If the imaginative cook uses them to enhance - not disguise - flavor, herbs can make the difference between good cooking and superior cooking. Here are some facts:

Fresh or dried herbs can be used interchangeably. The ratio is about 3 to 1. 3 teaspoons of chopped fresh herbs can substitute for 1 teaspoon of dried herbs.
Herbs lose their potency, aroma and flavor if kept too long. Buy in small quantities. Do not keep longer than 1 year. Whole spices keep better than ground ones.

Store in air-tight bottles away from light and heat.

Crumble herbs so that they will release more flavor.

When you double a recipe, use only 1 1/2 times the amount of herbs.

Add herbs to a dish near the end of cooking time unless otherwise stated.

'Fines herbes' is a mixture of equal parts of fresh chervil, chives, parsley and tarragon.

Basil: Highly aromatic. It's used extensively in French, Greek, and Italian cooking. Tomato and egg dishes, salads, cheese, soups, pasta, vinegars.

Chervil: A delicate herb with slight anise flavor. Always add to dish at end or after cooking. Fish, soups, eggs, salads, sauces.