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Fresh herbs · Fresh herbs

Fresh herbs

Leafy aromatic plants such as coriander, parsley, mint, basil and dill, used fresh for flavour and garnish.

Also called: herbs, mixed herbs

830 recipes with it

What it is

Fresh herbs are the tender leaves (and sometimes stems) of aromatic plants. Soft herbs such as coriander, parsley, mint, basil and dill are delicate and best added at the end or raw; woody herbs such as rosemary and thyme withstand long cooking. Fresh herbs taste brighter and greener than their dried forms.

How it’s used

  • Garnishing curries, soups and salads
  • Chutneys, salsa verde and pesto
  • Bunches simmered in stocks and stews
  • Herb salads such as tabbouleh

Characteristics

Sold as
fresh, dried
Cooking uses
Usually eaten raw, Used as a garnish, Mainly a seasoning

Kinds in our pantry

Storage

Refrigerated. Stand soft herbs in water like flowers (basil at room temperature) or wrap in damp paper in a bag. Discard slimy or blackened leaves.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Wash herbs well to remove grit, especially if eaten raw.

Related ingredients

Recipes with fresh herbs

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