Everand Logo

Welcome to Everand!

  • Cook's Illustrated

    Making the Most of Fresh Herbs

    Jun 04, 2019 5 minutes
    BY ELIZABETH BOMZE
    ILLUSTRATION: JOHN BURGOYNE

    One of the fastest, most economical ways to boost the flavor of food is to add fresh herbs. That’s long been the philosophy in cuisines around the world, particularly in Southeast Asia and the Middle East, where fresh herbs are an essential component at meals (often, whole sprigs are heaped onto platters and eaten like vegetables alongside richer dishes). Happily, there are more varieties than ever available at farmers’ markets and grocery stores. All the more reason to work them into your daily cooking repertoire.

    EIGHT HERBS YOU SHOULD BE COOKING WITH

    We love the classic Simon and Garfunkel quartet (parsley, sage, rosemary, and thyme), but the herbs below are just as versatile and are worth snapping up if you come across them at the market or nursery.

    1. CHERVIL

    Grassy, anise-like Egg and fish dishes Combine chervil with arugula, lettuce, and endive to make classic mesclun mix.

    You’re reading a preview, subscribe to read more.

    More from Cook's Illustrated

    Cook's Illustrated6 min read
    Kitchen Notes
    If you’re peeling a potato and see green under the skin, keep peeling until there’s no more green. While the tint itself isn’t a problem, the color indicates the presence of a toxin on the potato flesh. Here’s what’s going on: When a potato is expose
    Cook's Illustrated1 min read
    Edible Weeds
    “What is a weed?” Ralph Waldo Emerson once mused in a lecture. “A plant whose virtues have not yet been discovered.” Indeed, many plants that creep up through sidewalks and appear uninvited in gardens have remarkable culinary uses. BLACK LOCUST BLOSS
    Cook's Illustrated5 min read
    Swirl Your Scramble
    I’m not a cook (or a consumer) who’s easily enticed by trendy dishes, particularly those showered in Instagram fame. But I think Australian cooks, who have a real knack for elevating ordinary breakfast staples, tapped into something special with fold

    Related