Selection and Storage
Choose herbs that are fresh looking with no blemishes or spots and sprightly rather than limp leaves. Store in the crisper section of the refrigerator.
Herbs are available all year round. Basil is at its peak in Summer.
Some herbs such as mint and coriander do not respond well to cooking becoming slimy and should be added fresh to cold dishes or at the end of cooking. Other herbs such as thyme, rosemary, sage, and oregano are robust enough to withstand cooking. Basil bruises easily so should be torn rather than chopped. Different herbs are particularly suited to different meats and vegetables.
Many herbs contain valuable vitamins and minerals.