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Article: Adding fresh herbs
- Article from:
- Charleston Daily Mail
- Article date:
- August 19, 1998
CopyrightCopyright 1998 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
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Not only can fresh herbs perk up warm-weather meals, they also
provide a wealth of the natural plant substances called
phytochemicals that may be the source of good health and lower cancer
risk.
When substituting fresh herbs for dried, use two or three times
the amount specified, since their flavor is much more subtle. Most
recipes call for herb leaves, but stems often have the strongest
flavor. Robust herbs, including sage, sorrel, marjoram and oregano,
keep their flavor during longer cooking, but fine herbs with a more
delicate taste, such as basil, chervil, tarragon and dill, should be
added to dishes just before serving.
Basil is delicious in tomato sauces, salad dressings, or sprinkled ...
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