Foodie FAQs: Herbs

April 1, 2020

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It’s easy to add a lot of flavor to any dish with the right herbs in your repertoire! Learn about various types of herbs, how to use fresh vs. dried, plus pro tips and more from our own talented culinary team!

What are some common herbs used for cooking?

Herbs are usually classified into one of two categories: finishing or resinous/robust. Finishing herbs are tender with an edible stem and high-water content (such as parsley, chervil, tarragon, chives, dill, basil and mint). Resinous herbs have a stronger, earthy flavor and a higher oil content (like rosemary, thyme, savory, oregano, marjoram and sage).

Do I use resinous and finishing herbs differently?

Yes! Finishing herbs are typically used raw, as cooking over a long period of time will mute their flavors. Try adding whole leaves to salads, chopping for a vinaigrette or adding at the very end of a cooking to brighten the flavor. As for resinous herbs, they’re typically added at the beginning of the cooking process to add depth of flavor and earthy undertones. If added at the end of cooking, use sparingly as their flavors can quickly overpower a dish.

What about dried herbs?

Generally speaking, dried herbs have more concentrated flavor, so a good rule of thumb is to use ⅓ the amount of dried herbs as you would for fresh herbs. Finishing herbs don’t dry as well as resinous herbs as they lose their bright flavor. For best results, dried herbs should be used for long cooking procedures or marinades where their flavors will infuse into the oil or liquid they’re in over several hours.

What’s the best way to store herbs?

For fresh herbs, remove any bands or ties, wash the herbs and shake off excess water, then wrap them in a paper towel and place in an open plastic bag. This will help maintain a humid environment to keep them from drying out while allowing excess moisture to escape. Depending on freshness and type, herbs will last 3–7 days. Of the finishing herbs, mint and parsley will have the greatest shelf life, while resinous herbs can last up to 10 days. Stored in an airtight container in a cool, dark place, dried herbs can last well over a year.

What are some foolproof herb combos to try?

• Fines Herbes: parsley, chervil, tarragon and chives. Add at the end of cooking a dish.
• Herbs de Provence: savory, marjoram, rosemary, thyme and oregano. Use with grilled dishes and stews.
• Italian Seasoning: oregano, basil, thyme, rosemary, sage and parsley. Great for pizza sauce, marinara, roasted meats and marinades.

What can I make out of herbs?

Lots of delicious things! For starters…

• Pesto: basil, Parmesan, garlic, pine nuts (or any toasted nut), olive oil. Use as a spread or dip, or to finish cream sauces. See an example in our recipe for Basil Pesto.
• Chimichurri: oregano, parsley, chives, garlic, sherry vinegar, olive oil, salt and chili flakes. Robust with a little heat and punch from the vinegar, this South American condiment is perfect with grilled meats. See an example in our recipe for Chimichurri Drumsticks.
• Gremolata: parsley, garlic, lemon zest, olive oil, salt and chili flakes or black pepper. This classic Italian sauce is often served with veal osso buco, and also goes great with poultry, lamb and seafood. See an example in our recipe for Braised Lamb Shank with Sautéed Spinach & Gremolata. 

Any other pro tips for making the most of herbs in the kitchen?

Yes! For one, always cut herbs with a sharp knife to preserve their flavor. A dull knife will crush the herbs rather than cut, and will create a muddled/flat flavor. Also, when cooking over a long period of time, add herbs in the beginning to create depth, then finish with a small amount of the same herb to add another layer of bright flavor just before serving.

Need another reason to amp up the herbs in your cooking? Check out these Health Notes by Dr. Liz!

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