"Parsley, sage, rosemary and thyme..."
In terms of herbs - fresh is best. Ideally, we would have our own potted herb gardens... adding a fresh touch of warmth and brightness to our homes. Now granted, not all of use are gifted with 'green thumbs,' in which case, I would encourage you to purchase fresh herbs from the local farmers market/grocery store.
In terms of storing in order to extend the shelf life in your refrigerator, I will purchase fresh herbs, then roll them in a paper towel or napkin... sprinkle to dampen with water, then place in a plastic bag. Label the bag with a permanent marker/sharpie in order to know the contents- if purchasing multiple herbs.
Delicate herbs - think cilantro, parsley, basil, mint, etc. - peel the leaves away from the stems and try to stack the leaves atop one another. Why? With delicate herbs, the goal is to only cut the once or twice. If you cut repeatedly, you will actually "bruise" the herbs - they will shrivel into a brown, limp ball of flavorless nothing. However, chopping only once or twice will unlock their flavors and permeate not only the room with their aromas, but dish with zest.
More robust herbs - think rosemary, thyme... in order to make these more palatable, one must chop these multiple times. Why? Rosemary, for example, is a very "woodsy", tough herb. However, after chopping it multiple times, it can be added to sauces, sprinkled over potatoes, encrusted on lamb, steak, poultry, etc. - a plethora of uses.
While delicate herbs are used mostly as an ending garnish, more robust herbs can withstand heat and cooking. They need more time to "break down" and soften.
Dried herbs are another entity all of their own... but added during the cooking process in order to develop their flavors with both time and heat.
"First, knife skills. Then, knowing how to control heat. Most important is choosing the right product... the rest is simple" - Justin Quek
Love y'all! ♥
Photo - taken by Jennifer Richards - brilliant photographer and friend! Thanks for the photo, Jenny!