Guide to Cooking with Fresh Herbs

Cilantro

Guide to Cooking with Fresh Herbs

Cilantro is used in many different cuisines, including Mexican and Vietnamese, because of its strong flavor and scent. The dried seeds are sold whole or powdered as coriander, the stems are just as tasty as the leaves, and certain Asian dishes even call for the roots. The entire plant is edible.

Culinary Uses: Cilantro enjoys stating his opinion. It complements light foods best, such as chicken, fish, and tofu, where its fresh, green flavor really pops. (However, in reality, cilantro pairs well with almost anything.) It tastes great in curries, salsas, and soups. Fresh cilantro should be added to a meal just before serving since heat can dull its flavor.

Prep: The leaves can be eaten whole or sliced. Even though they are less delicate, the stems have just as much flavor as the leaves. You may cut the stems and boil them with other aromatics to add taste, or you can use them whole to improve the flavor of stock and soup.

Storage: Keep cilantro in your refrigerator in a jar with the leaves covered by a bag and the stems submerged in water. It’ll go on for a week to ten days. To freeze cilantro, first blanch the stems and leaves (this keeps the flavor and color), then dry them before putting them in the freezer. Alternatively, you might blend the stems and leaves in a food processor, then freeze the result in ice cube trays. Use a dehydrator or place the cilantro leaves on a large baking sheet and bake at the lowest temperature setting in your oven until they are dry and crumbly.

Dill

Guide to Cooking with Fresh Herbs

The range of pungent dill, a parsley related, extends from Greece to northern Europe. It’s the primary taste in dill pickles here in the US, but it also has a significant presence in a variety of other foods throughout the globe, from grape leaves to borscht.

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Culinary Uses: Dill may be infused into food or used as a garnish to improve the flavor (like pickling). Fish, poultry, eggs, and smoked meats go well with it. It may be used alone in soups, stews, and sauces or mixed with other herbs like parsley or mint. It is preferable to use a gentle touch when adding fresh dill at the end of cooking because of its relatively pungent flavor.

Prep: Its soft, feather-like leaves can be ripped or sliced to use as a garnish. The stems’ sensitive sections can be cut and added to food to give it a special taste.

Storage: Dill should be placed in a plastic bag and kept in the refrigerator covered in a wet paper towel. It’ll go on for a week to ten days. The leaves may either be coarsely chopped and frozen in ice cube trays with a tiny bit of water, or they can be put in a plastic bag for freezing. To soups and sauces, add the combination one cube at a time. Use a dehydrator or lay the leaves out on a big baking sheet and bake at the lowest temperature setting in your oven until they are dry and crumbly to dry dill.

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