Learn which herbs are best added fresh and which thrive during cooking.
1 Answer
Delicate herbs like basil, cilantro, parsley, and mint are best added raw or at the very end of cooking to preserve their flavor and aroma. Heartier herbs like rosemary, thyme, oregano, and bay leaves can withstand longer cooking times and should be added earlier in the process.
Detailed Explanation:
The distinction between herbs best added raw versus cooked comes down to their volatile oils and the impact of heat on those oils. Delicate herbs contain volatile oils that are easily dissipated by heat, resulting in a loss of flavor. Adding them raw or at the very end of cooking ensures these oils remain intact, providing a burst of fresh flavor.
Heartier herbs, on the other hand, have more robust volatile oils that can withstand longer cooking times. These herbs often benefit from being added early in the cooking process, as the heat helps to release their flavors and infuse them throughout the dish.
Here's a breakdown:
Delicate Herbs (Add Raw or at the End):
- Basil
- Cilantro
- Parsley (especially flat-leaf)
- Mint
- Chives
- Dill
Heartier Herbs (Add Early in Cooking):
- Rosemary
- Thyme
- Oregano
- Bay Leaves
- Sage
- Marjoram
Keep in mind that this is a general guideline, and personal preference plays a role. Some people may prefer the more subtle flavor of cooked basil, while others may find it overpowering.
Pro Tip:
When using dried herbs, remember that their flavor is more concentrated than fresh herbs. A general rule of thumb is to use one-third the amount of dried herbs as you would fresh herbs. For example, if a recipe calls for 1 tablespoon of fresh oregano, use 1 teaspoon of dried oregano.