Fresh Herbs


Looking to cut down on fat without skimping on flavour? Try fresh herbs!
 
When you buy herbs, look for fragrant, leafy bunches with vibrant colour. To keep them at their best, remove any rubber bands as soon as you get home, wrap them in a damp paper towel or a re-sealable plastic bag, and keep them in the crisper drawer of your fridge.
 
Delicate herbs such as basil, dill and chives are ideal in salads, dips or to use as a garnish. Because they lose their flavour quickly, it's best to chop and add them near the end of the cooking time. Or, sprinkle them on top of your cooked pasta dishes for a fresh burst of flavour. 
 
Hardier herbs like rosemary, thyme and marjoram stand up well to longer cooking times. Add a sprig or two to soups, stews and stocks at the beginning of the cooking time and let them simmer along with your other ingredients so they infuse your dish with flavour. When your dish is done, simply remove them.
 
Try some of these delicious dishes featuring fresh herbs:
 

 

 

Tags: flavour challenge, spring

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