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Article: Cooking With Fresh Herbs.
- Article from:
- Ebony
- Article date:
- June 1, 2001
- Author:
CopyrightCOPYRIGHT 2001 Johnson Publishing Co. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Herbs are nature's gift to good cooking and are used to enhance the taste of many food choices, but they should be used sparingly in order not to overwhelm with flavor and fragrance. Unlike spices, which come from barks or seeds, fresh herbs generally come from grassy plants. When cooking (as a rule), use about three times as much fresh herbs as you would dried herbs.
When using fresh herbs (which are available year-round in most supermarkets), add them near the end of the cooking process, unless otherwise instructed by the recipe. Look for moist, fresh-looking herbs that don't have drooping leaves or dark spots. If the herb has thick stems, remove the stems and ...