Fresh herbs

Herb plants are cultivated in temperate climates all over the world for their aromatic and medicinal properties. Fresh herbs are used to impart character and flavour to a cuisine.

There are two major families of herbs: labiates (basil, marjoram, lemongrass, mint, oregano, rosemary, savoury, sage, thyme), so-named because their calyx or petals divide into two equal parts projecting one over the other like lips, and umbelliferous (dill, anis, chervil, coriander, fennel, parsley) whose flowers form umbels or umbrellas.

Herbs are also subdivided according to their specific qualities: aromatic, medicinal or colouring.

Culinary tips and advice

• Finely chopping herbs releases maximum flavour and aroma.
• Use a very sharp knife to avoid crushing the herbs.
• The flavour of fresh herbs is less concentrated than in dry herbs.
• Intense heat dissipates the flavour and aroma of herbs, it is recommended not to cook or boil herbs for long periods but rather to add them at the very last minute.

Nutritional Value
Some herbs provide an appreciable amount of calcium, potassium and phosphorus, but these amounts are variable and, because they are only used in small quantities in recipes, their nutritional or medicinal value is quite negligible. Herbs are first and foremost a question of aroma and flavour.

Storage Life
Most fresh herbs are highly perishable. They can be stored for short periods of time in the refrigerator, wrapped in paper towels and placed in a plastic bag. They can also be frozen in ice trays covered with water or broth. They can then be used as needed for sauces, soups and stews. Finally, herbs are often used to flavour vinegar, oil or alcohol and used to complement a variety of foods.