More Flavorful Parsley

To cut the parsley, place the leaves in a glass (or cup) and use your kitchen shears to cut the parsley leaves to desired fineness. See below for tips on other popular herbs.

• Basil: With a fragrance similar to cloves, it has an intense but sweet and subtle flavor that is strongest when served fresh, but it can be dried for future use.
• Cilantro: Prepare as a fresh green because it loses its flavor when it is dried. It is best added to cooked dishes at the end of the cooking process since heat causes the leaves to rapidly lose flavor.
• Oregano: A spicy herb that can be used dried or fresh. Dried oregano can be stored up to a year. When using fresh, wrap stems with a damp paper towel, place in a plastic bag and store in the refrigerator.
• Rosemary: A very aromatic herb that has a flavor that tastes somewhat like lemon and pine. When drying, dry both stem and leaves for more flavor. Add rosemary during the last few minutes of cooking to prevent it from becoming bitter.
• Sage: Sage has a strong, spicy and aromatic flavor, which is also bitter. Available fresh or dried, sage is best when fresh because it has better aroma and flavor. Sage needs to be cooked to develop its full flavor.
• Tarragon: This herb has a distinct licorice-like flavor. It is best used fresh but can be dried. Dried tarragon will lose some of its flavor so should be crushed when used. Use sparingly with other herbs so it doesn't overpower other flavors.

Many dishes benefit from a mixture of these herb flavors but you may not want the actual dish to be served with the herbs in them. See our information on creating a Bouquet Garni that can be easily removed before serving these dishes.