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Get the Most Out of Fresh Herbs

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Freezing your herbs is really a great way to make you herbs last, but the reality is that you can't always add frozen herbs to your dish. So here are a few guidelines to help you on how to use fresh herbs:

Sauces

Add frozen herbs at the end of your sauce preparation so the fresh flavor is kept.  Basil, green onions, tarragon, dill, marjoram, parsley, cilantro, mint, chives, watercress, and arugula are all examples of herbs that should be added at the very end of your recipe. 

Exceptions: Rosemary, thyme, and bay leaves should cook with the sauce so they slowly release their flavor.

Garnishing with Herbs

If you like to garnish with fresh herbs you have to keep some of them in the fridge. My advice is to garnish with herbs that are less expensive, such as scallions, cilantro, and parsley.  If part of them end up going bad, you won't lose much money.

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