Why are fresh herbs added at the end of cooking in most cuisines?

Question

Understand how adding fresh herbs at the end preserves their aroma and brightness.

Answer 1

Fresh herbs are typically added at the end of cooking to preserve their delicate flavors and aromas, which can be easily diminished or destroyed by prolonged heat. This ensures the dish retains the vibrant, fresh taste of the herbs.

Detailed Explanation:

Fresh herbs contain volatile oils that are responsible for their distinctive flavors and aromas. These oils are very sensitive to heat. When exposed to high temperatures for extended periods, these oils evaporate, break down, or undergo chemical changes, resulting in a significant loss of flavor and aroma. Adding fresh herbs at the end of the cooking process minimizes their exposure to heat, allowing them to retain their essential oils and impart their full flavor to the dish. This is especially important for delicate herbs like basil, cilantro, parsley, and chives. By adding them just before serving, you ensure that their fresh, bright flavors are prominent and enhance the overall taste of the dish. Furthermore, prolonged cooking can also change the texture and color of fresh herbs, making them wilted and less visually appealing. Adding them at the end keeps them vibrant and fresh-looking.

Pro Tip:

When adding fresh herbs at the end, gently stir them in rather than vigorously mixing them. Over-stirring can bruise the herbs, releasing bitter compounds and diminishing their fresh flavor.