Preparing food – Aromatic Herbs

Method

Basil

Only the leaves are used. Do not wash but clean them with a wet towel and pat dry between 2 paper towels.

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Bay leaf

Only the leaves are used, usually dried.

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Chervil

Do not wash.

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Chives

Wash briefly and blot dry.

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Cilantro

Only the leaves are used. Wash briefly and blot dry.

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Dill

Wash briefly and blot dry.

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Ginger

Peel by scraping off the skin with a knife or vegetable peeler. Grate, chop, or slice as per the recipe.
Ginger can be kept fresh if stored in an airtight container, or well wrapped, in
the freezer. Frozen ginger also has the advantage of making grating easier and
giving finer particles.

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Lemon grass

Strip off the fibrous outer leaves and keep only the softer part. Slice, finely chop, or bruise and use whole as per the recipe.

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Marjoram

Only the leaves are used. Do not wash.

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Mint

Only the leaves are used. Wash briefly and blot dry.

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Italian Parsley

Only the leaves are used. Wash briefly and blot dry.

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Rosemary

Do not wash. Use either a whole sprig or the leaves only as per the recipe.

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Sage

Only the leaves are used. Do not wash.

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Oregano

Usually used dried. If fresh, do not wash and use only the leaves.

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Tarragon

Do not wash.

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Thyme

Do not wash. If the stems are woody, use only the leaves.