Fresh herbs, spices and some vegetables can enhance and add variety to your cooking – not just seafood, but almost all of your cooking.
Herbs are the leaves of plants such as basil and rosemary. Most supermarkets carry a selection of fresh herbs. The oils in herbs are volatile and are what you smell and taste. Chop herbs just before you add them to the food. Add fresh herbs about the last 15 or 20 minutes of cook time.
You won’t get the same results if you use dried herbs, but if they are not old and stale you can still create some great dishes. Dried herbs should be stored in airtight containers away from heat and light. They will remain stable for up to a year.
Generally, use two or three times as much fresh herbs as dried since dried ones are more potent. The exception is rosemary; use equal amounts of it. Add dried herbs early in cooking.
Contributed by David Green