By Shreya Goswami
Whether you are cooking with fresh herbs or dried herbs, Indian ones or exotic ones, these tips and tricks will help you ace cooking with these flavour bombs at home.
When selecting fresh herbs, look for vibrant leaves with a strong aroma. Avoid wilted or discolored herbs.
To keep fresh herbs at their best, trim the ends of the stems and place them in a glass of water, covering the leaves loosely with a plastic bag.
Add fresh herbs toward the end of the cooking process or as a garnish, and dry herbs right at the beginning of cooking.
Dried herbs are more concentrated in flavor compared to fresh herbs so use it sparingly or as per recipe instructions.
Before adding dried herbs to your dish, rub and crush them to release their essential oils and intensify their flavors.
While fresh herbs wilt and cook very quickly, dried herbs can withstand longer cooking times, so add accordingly.
Herbs can be used individually or combined to create unique flavor profiles so don’t be scared of experimenting.
Expand your culinary repertoire by exploring herbs you haven't used before.