Ideally use herbs when they are fresh; herbs will impart their rich and subtle aromas into almost any dish. If you add a fresh herb at the beginning of cooking its flavor will permeate throughout the dish. If you add herbs at the end of cooking you can be sure that their aroma will be retained in the dish.
Use double the amount of herbs, for any recipe that calls for dried.
Freezing herbs is another way to preserve their delicate flavors. To freeze herbs, chop up fresh herb with a little bit of water and place in a clean ice cube tray. You can also freeze any herb in a base of olive oil, butter or paste.
Store herbs away from natural ripening fruits and vegetables, including tomatoes, bananas and peppers.
Basil Storage: Store basil above 50 degrees. If you must store basil in the refrigerator, keep it in the warmest section and insulate if possible. When basil gets chilled, the leaves turn black.
Store all other herbs in the refrigerator. To keep fresh, rinse herbs before using and blot with paper towel to dry. If leaves become wilted, an ice water bath will revive the herbs.
To dry herbs, place any herb on a cookie sheet around 140 degrees and heat the herbs for about 45 minutes. Let cool for 12 hours and when completely dry, store in a cool dark place, in an airtight container.
To make an herb butter, use 1/4 pound softened butter and add 1-2 tsp. of your favorite herb.
Fresh herbs will enhance any dish to include fish, fresh salads, omelets, meat dishes, pasta salads, pickling vegetables, salad dressings, soups and stir-fry’s. Herbs have been used in all regions of the world for thousands of years to enhance, preserve, and garnish a myriad of cuisines