Fresh herbs not only transform the flavor of a dish, but they also provide antioxidants and phytochemicals for your health. If you aren't used to cooking with herbs, check out the best ways to use them below.
Stick with the classics
Certain herbs pair well with specific proteins, fruits, or vegetables. Combinations like fish and dill, pork and rosemary, beef and thyme, tomatoes and basil, or mint and watermelon are tried and true pairings.
Some are better cooked
Sturdier herbs, like bay leaves, oregano, sage, thyme, and rosemary, hold up well in stews, soups, and baked dishes. The cooking process helps the flavors mix into the entire dish.
Finish it off
Garnishing can be a great way to complement or strengthen a dish’s flavor. Add herbs such as parsley, chives, coriander, dill, or fennel after the cooking process is complete.
A little goes a long way
Some herbs have intense flavor profiles and may take over a recipe if utilized too much. Ginger, peppermint, sage, dill, and tarragon are all effective in smaller doses. If trying a new recipe, use the recommended amount of these ingredients before deciding to increase.
Try one at a time
It is easy to become infatuated with herbs. If your pantry is well stocked, you may decide to add a variety of herbs and seasonings to a dish. Remember, too many ingredients may create a less palatable complexity. Try to give each herb a chance to shine before adding multiple to a recipe.
Use an herb found on your GenoPalate foods list in a new way this week.