Cooking with herbs has taken on new importance with our awareness of reducing salt and fat in the diet. Herbs can add interesting flavors to foods when salt and fat are reduced in a recipe. Because herbs are so popular, they are being sold fresh at the roadside market and grocery store and are often grown as part of a kitchen garden by the homeowner.
Selecting Herbs
Herbs are best harvested in the morning, after the dew has evaporated, but before the sun has warmed them. The oils that give herbs their aromas and flavors are volatile (readily escapes from the leaves, seeds and stems if injured.) Therefore, herbs need to be handled very gently, and should never be "stacked" or handled in such a way that they may be bruised.
Select just enough herbs to be used, dried or frozen, the same day.
Herbs should look fresh and clean, be free of disease, not discolored or damaged.
Storage
Since the flavor and aroma of herbs deteriorates quickly after picking, be prepared to use them immediately.
If you must store them for a few hours, keep them in the refrigerator in a perforated plastic bag.
For long term storage, herbs can be dried. Store the dried herbs in air-tight containers out of the direct sun.
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