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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.
Bay leaf
Only the leaves are used, usually dried.
Chervil
Do not wash.
Chives
Wash briefly and blot dry.
Cilantro
Only the leaves are used. Wash briefly and blot dry.
Dill
Wash briefly and blot dry.
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.
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.
Marjoram
Only the leaves are used. Do not wash.
Mint
Only the leaves are used. Wash briefly and blot dry.
Italian Parsley
Only the leaves are used. Wash briefly and blot dry.
Rosemary
Do not wash. Use either a whole sprig or the leaves only as per the recipe.
Sage
Only the leaves are used. Do not wash.
Oregano
Usually used dried. If fresh, do not wash and use only the leaves.
Tarragon
Do not wash.
Thyme
Do not wash. If the stems are woody, use only the leaves.
