Let’s start with aromatic herbs. We all often use herbs in the preparation of a variety of dishes. Both fresh and dried herbs. Its main task is to give additional flavor to the dish, to emphasize it. But about everything in order. First, here are some general recommendations.

BUYING .
Fresh herbs can be evaluated in two ways. The first is by eye. Good greens should have a fresh appearance – no wilted leaves, brown spots, stems – a natural rich color. If in doubt about the appearance, you can rub a leaf or twig between your fingers. If the smell is faint and unremarkable then they have been stored too long and will do little good.

STORAGE
Fresh herbs should be stored wrapped in damp paper or cloth so that they will stay fresh longer. Herbs wrapped in paper can also be put in a plastic bag to retain their aromas. You can trim off the stems of parsley and put it in a jar with water, and cover the leaves with a bag. The optimal temperature for storage – 2-7 degrees. Dried herbs should be stored away from heat sources (stove and radiators), in tightly closed containers, not more than 2-3 months. If you feel that the smell of herbs is exhausted – ruthlessly throw them away.

APPLICATION .
Fresh herbs after washing should always be dried – otherwise the taste will be watery and less pronounced. If you use fresh herbs in a dish – do it at the very end, so that the smell does not have time to completely disappear. Dried herbs, on the contrary, are added at the beginning of cooking – so they have time for the aroma to fully unfold and be transferred to the other ingredients.

And now directly to the most common herbs.

Basil In the former Soviet Union, varieties with purple pointed leaves are most common, but in general there are a huge number of varieties of basil – with different color and size of leaves, and even with different shades of flavor.

Basil
In the former Soviet Union, varieties with purple pointed leaves are most common, but in general there are a huge number of varieties of basil – with different color and size of leaves, and even with different shades of flavor. It is also good to add to fish and poultry dishes, to pasta (directly fresh), and to infuse oil and vinegar with it. Parsley One of the two most popular herbs in our kitchen along with dill.

Parsley
One of the two most popular herbs in our kitchen along with dill. There are two kinds – curly and smooth-leaved (Italian). The range of applications is very wide – from banal decoration to adding to sauces and dressings. Goes well with poultry, meat, and fish. Included in such popular seasonings as bouquet garni (used in cooking broths) and gremolata.

Dill
Actively used to “finish” the flavor in soups, stews, and poached main dishes, as well as in cold sauces and dips. An invariable component of pickling or pickling kits. Sold year-round, as it is actively cultivated in greenhouse conditions. It is worth understanding that dill grown in the open ground in natural conditions is usually more fragrant. Therefore, in the summer months it is better, if possible, to buy it at markets from those who sell greens from their own garden.

Cilantro
It is quite similar to flat-leaf parsley in leaf shape, but in taste has nothing in common with it. It has a strong, specific flavor that many people can’t stand. A traditional herb in Caucasian, Asian, Mexican and Central American cuisines.

Rosemary
Grows as a bush and has leaves in the shape of spruce needles with rounded ends. It has a strong fragrance with a strong hint of pine. Because of its strong fragrance it is most often used for meat, less often for poultry or fish. Excellent for game. One of the great things about rosemary is that when it is dried it has an aroma almost as intense as when it is fresh, which is something that other herbs cannot boast of. In addition to flavoring dishes, rosemary can be used as a skewer for grilling: just string pieces of meat or poultry on large sprigs. In the end, we kill two birds with one stone – we get improvised skewers and at the same time give additional flavor to the product.

Thyme
Thyme has sprigs up to 10 cm long and very small leaves. Has a very wide range of uses, from cooking broths (traditionally part of the garni bouquet) to making sauces.

Mint
Has a fresh flavor and aroma, the intensity of which varies from variety to variety. Peppermint, longleaf mint and spearmint are the most widespread in our country. Used for desserts, baked goods, drinks (Mojitos are a must), sauces, meat marinades and many other dishes. Sage Has rounded leaves with a velvety surface. Has a strong tart flavor that can overpower other flavors and aromas, so it is used in small quantities.