Guide to Cooking with Fresh Herbs - Part 2 - Cooking Tips

Hi, I'm back again..
Today I'll continue to share you about fresh herbs part 2. The part 1 you can read here.

Let's check it out!

1. Chervil
Also known as French parsley. Together with chives, tarragon and parsley, chives is one of the fines herbes central to fine French cooking. Chervil is used to season poultry, seafood, egg dishes, salads and spring vegetables at the last minute.
Flavor : Parsley-like with a delicate licorice taste.
Storage : Wrap in a damp paper towel, place in a plastic bag in the fridge (10-14 days)

Image credit : Chervil

2. Cilantro
Pairs well with spicy foods. Add a few leaves to tacos, anything with hot curry powder, or in pad thai.
Flavor : Pungent and lemony
Storage : Place a bunch in a glass with 1 inch of water, cover tightly with a plastic bag, and leave at room temperature. Changing the water when it gets cloudy (7-10 days)

Image credit : Cilantro

3. Fennel Fronds
Fennel fronds are often discarded when using the bulb, but they'ra delicious and can be used in much the same way as dill. Try it in soups and on fish or seafood dishes as well as on eggs, potatoes and in dips.
Flavor : Delicate anise-like (licorice) taste
Storage : Leave them on the fennel bulb as long as possible, but you can also wrap in a damp paper towel and place in a plastic bag in the fridge (10-14 days)

Image credit : Fennel Fronds

4. Thai Basil
Often used in Asian cuisine, Thai basil is a common ingredient of green and red curry, drunken noodles, soups and a multitude of chicken, pork and seafood dishes.
Flavor : Anise-like and peppery
Storage : Place a bunch in a glass with 1 inch of water, cover tightly with a plastic bag, and leave at room temperature. Changing the water when it gets cloudy (7-10 days)

Image credit : Thai Basil

5. Parsley (flat-leaf)
Flat-leaf (aka Italian) parsley is very closely related to curly parsley but is preffered by chefs for it bolder flavor. Mediterranean dishes like tabbouleh, pesto and chimichurri are based on it.
Flavor : Robust, mildly lemony, and peppery
Storage : Place a bunch in a glass with 1 inch of water, cover tightly with a plastic bag, and leave at room temperature. Changing the water when it gets cloudy (7-10 days)

Image credit : Parsley (Flat-Leaf)

6. Basil (Sweet)
Use sweet basil for herbed butters and vinegars, tomato dishes, stews, soups, fish, meat and egg dishes. Always add to sauces at the last minute, never simmer, it kills the flavor. To preserve bulk crops of basil from your garden, put it in the food processor with olive oil. This can be frozen for later.
Flavor : Mildly spicy and clove-like
Storage : Place a bunch in a glass with 1 inch of water, cover tightly with a plastic bag, and leave at room temperature. Changing the water when it gets cloudy (7-10 days)

Image credit : Basil (Sweet)

7. Dill
Has feathery, fern-like leaves. Besides transforming cucumbers into dill pickles, this fern-like herb is an important ingredient in borscht and gravlax. Pair dill with soups and fish dishes as well as herbed butter, eggs, potatoes, sour cream, and yogurt dips. Best used fresh.
Flavor : Mildly sweet, citrusy and aromatic, slightly bitter.
Storage : Wrap in a damp paper towel, place in a plastic bag in the fridge (10-14 days)

Image credit : Dill

8. Marjoram
The milder, more nuanced cousin to oregano, it's easy to overlook marjoram. Better fresh, but okay dried. Popular in Italian, Greek and German dishes. Marjoram pairs well with garlic and parsley. And is used with tomatoes, spinach, eggs, grilled meats, sausage, seafood, olives, cheese, sauces, salad dressings and tropical fruit like papaya and mango. Chop with a little olive oil and rub it on fish or meat to be grilled. It's great with lamb.
Flavor : Peppery, milder, and sweeter than oregano
Storage : Wrap in a damp paper towel, place in a plastic bag in the fridge (10-14 days)

Image credit : Marjoram

9. Mint
Fresh mint varieties are used to complement select meats like lamb and poultry, minted peas and some Asian dishes. But it is more often found in sweets like jellies, candy, chocolate, ice cream, sherbets and sorbets. You'll also find fresh mint in many cocktails and teas.
Flavor : Aromatic and sweet, with a cool aftertaste
Storage : Place a bunch in a glass with 1 inch of water, cover tightly with a plastic bag, and leave at room temperature. Changing the water when it gets cloudy (7-10 days)

Image credit : Mint

10. Parsley (Curly)
Not just a deli case decoration, parsley is an integral ingredient to the French bouquet garnish and is used in soups and stews as well as salads, rice dishes and hummus and mixed into ground meats (like lamb).
Flavor : Grassy, fresh, but slightly bitter
Storage : Place a bunch in a glass with 1 inch of water, cover tightly with a plastic bag, and leave at room temperature. Changing the water when it gets cloudy (7-10 days)

Image credit : Parsley (Curly)

Thank you for looking..

Love,
@larasayu