Top tips on how to get the best out of your herbs

Our expert explains how to cook and store them for maximum flavour

I would like to use more herbs in my cooking. Can you please give me some advice on how to cook and store them?

– Richard Bale, Dubai Sports City

Any number of dishes can be lifted by the fantastic colour and flavour of fresh herbs. Spinneys sell a great variety – basil, coriander, mint, parsley, rosemary, thyme, oregano, dill, sage, chives; the list goes on. Generally speaking, woody, more robust herbs such as rosemary and thyme are best added during the cooking process, so that their flavours can really infuse. Soft herbs such as basil, coriander, mint and parsley should be incorporated towards the end, or used raw as a garnish or salad ingredient.

To get the best out of your fresh herbs, put them in a jar or glass of water, so just the ends of the stalks are submerged, or wrap them in damp kitchen paper. Most herbs should be stored in the fridge, though basil is an exception as very cold temperatures cause the leaves to blacken. SpinneysFood Freeze Dried Herbs are a great storecupboard standby. The herbs are frozen soon after picking, so they retain their flavour; use them in a marinade or add to soups, pasta sauces and stews early on.

Guest Expert: Scott Price

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