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A step-by-step guide to cooking with fresh herbs, including how to choose the right herb for each dish, and some of our favorite recipes!

I have read all sorts of how to cook with herb books and articles, and in the end I found the best way to learn was to just do it. I finally stepped out of the comfort zone and started using them to suit myself. If it tasted good I used it, If it was overpowering I used less. Some herbs, in my opinion, are useless as culinary ingredients.

Two that immediately come to mind are parsley and cilantro. Parsley tastes like something a cow would really enjoy. I love coriander, but loathe its mother plant cilantro, it tastes like something a skunk would relish. Of course, those that I loathe are enjoyed by others, so I grow them right alongside my favorites.

Don’t be intimidated by television chefs telling you how to use herbs. Go with your own instincts, the worse that could happen is you would have to throw a dish or two out. Make mental or written notes when you stink it up, and do better next time. Take a pinch of whatever herb you’re considering, and chew it, taking note of how it affects your palate. Don’t be scared of them, unless you go way overboard it’s hard to use too much.

I love rosemary and thyme, and use those regularly in all sorts of dishes. They have a bright, pungent flavor and aroma that really kick a dish up to the next level. I chop the rosemary, but leave the thyme whole because the leaves are so tiny. Sometimes I leave the rosemary whole, especially if I’m grilling.

Sage is one of the most aromatic and flavorful herbs I grow. I love the smell of sage and can’t walk past a sage plant without fondling the leaves to stir the oils around. I use it a good deal to add warmth to casseroles and meat dishes. Most people just associate it with dressing and stuffing, but it’s more versatile than that. Don’t get locked into culinary habits … if it tastes good, do it.

Another favorite of mine that gets a lot of attention is oregano. While most cooks think of Italian dishes when it comes to oregano, I use it all over the place. It’s also available all year long in the garden, I love to have fresh herbs in the winter.

Cooking with herbs is not hard to learn, but just following cookbook directions will not allow you to really experience the intricacies of individual herbs. Step out of the box and cook to please yourself, you’ll be glad you did.

This fun and easy guide will show you how to turn your leftovers into a delicious meal.

No matter whether you’re feeding a family of six, or you serve small meals for two, it seems there are always leftovers to deal with. A dab of potatoes here, a spoon of vegetables there, a leftover crescent, and soon you have enough food to help make additional meals for the dinner table. Of course, the biggest advantage of using up leftovers is that this practice will save you money on your grocery bills. If you need some ideas on how you can utilize this practical idea, read this article and learn some clever ways to use up mealtime leftovers.

If you and your family like to eat one-pot meals, you can use many of your leftovers to cook up many variations of hearty soup. “Pot Luck Soup” is not much more than bits of food, but it’s a delicious way to recycle. Probably the best thing about it, is, no matter how many times you serve it, it never tastes the same because the ingredients are never the same!

Place any leftover vegetables, meats, poultry, and the like, into a large freezable container after each meal. Keep the container in your freezer until you’re ready to use the contents. Then, at the end of a week or so, whenever the container is full, it’s time to make some “Pot Luck Soup.” Simply put the mealtime leftovers in a soup kettle, add a can of chicken or beef broth, and heat it on your stovetop until it’s heated clear through. You can dice up an onion if you want, or add a can of diced tomatoes to the kettle instead of the broth. Season the soup to your liking with salt and black pepper, and you have a delicious meal that’s easy to make and a treat to eat.

Making soup is the easiest way to use mealtime leftovers, but the clever ideas don’t end there. You can use leftover fresh vegetables such as celery, onion, tomatoes, green peppers, and even carrots to make mouth-watering Vegetable Omelets. Chop the vegetables up, stir them in with the eggs, and cook them until the omelets are done. Top each omelet with a slice of cheese, then fold each one over and enjoy!

Leftover mashed potatoes can easily be transformed into savory potato cakes. All you need to do is add an egg or two, depending on how many potatoes you have, enough sifted flour to make the potatoes slightly stiff, and salt and pepper. Drop spoonfuls of the batter into a hot skillet with some vegetable oil. Fry the potato cakes until the outsides are golden brown in color. Serve them as they are or heat up a can of gravy to eat with them. They’re flavorful either way.

If you don’t want to make soup, or you don’t have leftover mashed potatoes to use up, you can always turn mealtime leftovers into a casserole. Or, fry them up together and make an interesting, yet scrumptious one-skillet meal. You can place leftover macaroni and cheese in a skillet with a pat of butter. Fry it until it’s golden brown. Cut up and stir in leftover hot-dogs, hamburgers, or other meats, and you’ve got an easy meal.

With most any type of leftover pasta you may have on hand, you can stir a can of spaghetti sauce into it, or a can of diced tomatoes, add some meat or poultry, and you’ve used another clever way to recycle your mealtime leftovers!

No matter what kind of food leftovers you have, just use a little imagination, and you’ll be surprised at the ways you’ll come up with to turn these remainders into new kind of meals you and your family will love!

Cooking potatoes can be easy and tasty. Here’s a look at all the different ways you can cook them, along with some recipes to try.

Often considered an everyday food article, potatoes have provided the basis for some of the world’s classic dishes. They can be treated in many different ways.

Easy to grow and usually producing a bountiful harvest, potatoes are considered a staple part of the diet in many cultures. There are over 100 known varieties of potato ranging from long and skinny to short and fat and coming in a range of colors, including a dark purple variety. Potatoes belong to the same general plant group as as tomatoes, aubergines and peppers.

Nutrients

Although sometimes shunned by the carbohydrate conscious because of the starch they contain, potatoes contain large amounts of the nutrients needed in a healthy diet, and are an excellent source of dietary fiber. They contain some protein – and no fat.

Potatoes contain large amounts of Vitamin C and Vitamin B6 and are low in sodium while being a valuable source of potassium. They also contain other important minerals needed by the body in small amounts: iron, copper, magnesium, phosphorus and iodine.

Cooking

Potatoes can be boiled, mashed, fried and baked. They can be eaten whole, chopped, chipped or grated and turned into salads, soups, pies, omelettes – even cakes and scones. It is usually the method of cooking that gives potatoes such a bad reputation amongst dieters. Adding butter or milk to potatoes immediately increases their fat content and the number of calories in the dish. However, adding herbs, seeds, onion or low-fat cheese to give flavor to potatoes provides a dish that is both tasty and healthy.

Buying potatoes

When selecting potatoes look for those with a smooth, unbroken skin. It is better not to buy potatoes in bulk, especially if they are stored in plastic bags, where they can sweat and rot or turn green. Just choose as many as you need, when you need them, to ensure they are as fresh as possible. Buying washed potatoes is false economy because you will need to either peel them or re-wash them after they have been handled in the store. Potatoes with just a small protective covering of dirt on their skins are best. Do not choose potatoes that show any green coloration. Their skins contain a poisonous compound called solanine, which can cause diarrhea, vomiting, breathing problems and even death, if enough is eaten.

Potato recipe

This economical recipe uses anchovy fillets to give a unique flavor. Although it contains healthy ingredients, it is not for the calorie conscious because of the cream it contains.

Anchovy and potato gratin

1kg/2 lb potatoes, peeled and sliced quite thinly
50g/2 oz butter
2 tabs any vegetable oil
3 large onions, sliced thinly
15-16 anchovy fillets
salt and pepper
fine white breadcrumbs
150 ml/1/4 pint cream
150 ml/1/4 pint milk

Heat the oil and half the butter, add onions and cook gently until soft. Arrange a layer of potatoes on the bottom of a greased gratin (baking) dish, add a layer of onion and criss-cross with anchovies. Season with a little pepper and salt. Continue adding layers, finishing with a potato layer. Top with breadcrumbs and dot with other half of butter. Bring cream and milk to boil in a separate pot and pour down the sides of the potato mixture. Bake at 200ºC (400ºF) for 45 minutes to one hour, or until potatoes are tender.

There are so many different ways to cook potatoes, and we’ve got them all right here! From fried to roasted, learn how to make your favorite potato.

The potato while widely common has only been known to the civilized world since the 1500’s. When Spanish conquistadors in what would become Chili and Peru they met the Inca tribes. The Inca’s had been eating potatoes since around 500bc and introduced their food to the conquistadors.

The conquistadors took the potatoes back to Spain when they returned home making them the first to introduce the potato to Europe. Potatoes were introduced to different areas of America, Ireland, and Britain over the next several years. Slowly and in some cases quickly becoming a stable part of the diet in many different countries.

Potatoes are the basis for many dishes. From french fries to potato soup its’ hard to think comfort food without thinking about the homely spud. With all the different uses of potatoes it would seem there are dozens of different ways to cook them. However each of different dish is made from one of three basic ways of cooking.

Fried

Frying involves the use of a skillet and hot oil to cook potatoes until tender on the inside and crispy on the outside. Fried potato dishes include french fries, hash browns, home style fried potatoes.

Baked

Baking potatoes entails using an oven to cook the potato. Baking is used to cook potatoes when the goal of the end result is to cook the potato to the point where it is soft all the way through but not browning the potato.

Baked potatoes are the most common way of using baking to prepare potatoes, however, it is not the only dish prepared by baking. Potato casseroles are created by baking as well. There are many different variations of potato based casseroles with the cook choosing from an almost endless list of possible ingredient.

Boiled

Boiling potatoes is the use of water and a pot to cook the potatoes. Boiled potatoes is used in making mashed potatoes, potato soup, and similar potato dishes.

Microwave

It is possible to bake potatoes in the microwave. If using a microwave check the potato often since there is a fine line between cooked and a dried out mess. Most microwaves have a button specifically designed for baking potatoes but given the extreme variations between the sizes of different varieties of potatoes means that the button is somewhat unreliable.

When cooking potatoes that are sliced or diced it is important to cut them as evenly as possible so each piece finishes cooking at the same time. Potato dishes tend to be both simple to make and delicious.

Enjoy a variety of quick and easy chicken recipes that will make mealtime a breeze. From soups and skillet meals, we’ve got you covered!

It’s easy to cook fast and healthy meals with chicken. There are many variations you can make from scratch that take less than 10 minutes from start to finish. Spoon over a side of rice, pasta, or roasted or mashed potatoes, add a glass of milk or juice, and just like that, you’ve got a healthy, balanced meal. A really hearty chicken soup’s nearly a meal on its own.

Start with a couple of chicken breasts, sliced into cubes or strips. That’ll be enough to serve three to four people after you’re done.

Asian style

You’ll need about 4 tablespoons of honey, ground ginger (1 tbsp), sesame seeds (2 tbsp), and a small dash of soy sauce. If you like things hot, throw in a finely chopped chili pepper.

Start by browning the chicken in your choice of sesame oil, peanut oil, or canola oil. You’ll only need a single teaspoon of oil. Add your seasonings and stir. You can add in just a bit of water to keep the whole thing from burning if you have to.

That’s it. This is a very fast dish. When it smells done, you’re done.

Soup

Every fast and easy chicken recipe collection has to include a good chicken soup recipe. This one takes a little bit longer than 10 minutes in all, but you’ll only be over the stove for about five minutes of it. For the rest, just let it simmer.

You’ll need about a cup each of peas, coined carrots, and either kale or spinach. A chopped onion is optional. You can also add about a half cup of baby shells or orzo pasta if you want, but make sure there’s enough room in the soup pot when you add it!

Your seasonings are parsley (4 tbsp), pepper (1 tbsp), sage (pinch), basil (pinch), oregano (pinch), and rosemary if you’ve got it (pinch). Some people like to add a dash of lemon juice. You’ll also need a pinch of salt, to taste, or onion salt, or a dash of soy sauce.

Start by browning the cubed chicken breasts, with or without onions, in a tablespoon of a neutral oil, like canola or corn oil. You can do this right in the pot you’re going to use as your soup pot.

For a different type of flavor, you can do this in bacon drippings. You can even use sesame oil instead, but you’ve got to test that one carefully. It’s not to everyone’s taste.

Add just a little water, so that you’ve got a shallow broth going. Add in all your seasonings except the pepper, which you’ll be adding five minutes before you’re ready to serve the soup. Don’t add it any earlier! The best pepper flavours don’t last that long.

If you used sesame oil, you can also add soy sauce and ginger at this stage for an Oriental taste.

Add a bit more water until the chicken’s completely covered, but do it slowly enough that it’s still simmering. Stir and gradually add in all your veggies. Fill the pot to a few inches short of the top, and let it simmer away while you do other things.

If you’ve got the time, you can let your chicken soup reduce a couple of times. That makes the taste richer. Otherwise, add in pasta if you want it at the same time as you add your pepper. Five minutes later, you’re done.

Discover the unique flavors of Indian cuisine with this in-depth look at the spices and ingredients used in popular dishes from across the country.

India offers a myriad collection of flavors to the world. The flavors are different in every aspect – food being the foremost.

India is a country of diversity. Be it people, languages, customs, traditions, clothes, appearance and last but not the least foods and flavors, it changes as one travels across the length and breadth of this densely populated country.

Contrary to popular belief, Indian food and cooking is not restricted to tandoori chicken and dosas. These two items are what has been made popular by Indian immigrants in the western world. Though every state in India has its own unique flavors and methods of cooking, Indian flavors can broadly be divided into the geographical regions – north, south, east and west.

North India

The states in the northern part of the country like Himachal Pradesh, Punjab, Haryana and Uttar Pradesh by and large are known for their slightly rich and spicy flavors. Commonly used spices are coriander, cumin, red chili powder, fenugreek, garam masala and almost everything has a hint of onion, ginger, garlic and tomato.

South India

The southern states of Kerala, Tamil Nadu, Karnataka and Andhra Pradesh have flavors that are very different from their northern counterparts. By and large, the food in these states is very spicy and there is abundant use of coconut, tamarind and curry leaves in most of their cooking. The coconut could be used in the form of dried or fresh coconut as well as coconut milk.

East India

The country’s eastern states are West Bengal, Orissa, Sikkim and the north-eastern states of Manipur, Meghalaya, Assam etc. West Bengal is probably the most dominant state in terms of flavors of food. Staple food is rice and fish and spices used are varied. Mustard – both whole as well as ground is used in a lot of Bengali food preparations as is the oil of mustard, which is very sharp and pungent to taste. The north-eastern states have a lot of meats and broths, mainly to keep away the cold in the mountains.

West India

India’s western states are mainly Gujarat and Maharashtra. The food in both these states is quite different from each other. While people from Gujarat are almost always pure vegetarian and the use of onion and garlic is also prohibited in their cooking, Maharashtrians (like the rest of India) are both and non-vegetarians, depending on their caste and religion. Gujarati food uses plenty of green chilies, ginger and molasses in its preparation. Maharasthrian cooking uses coconut, curry leaves and whole mustard seeds very often.

Common Flavors and Spices in Indian Cooking

All across India, some of the commonly used spices are cumin (jeera), coriander (dhania), garam masala (a powdered mixture of comprising of cinnamon, cardamom, cloves, whole peppers, nutmeg and mace), bay leaves (tej patta), mustard seeds and green chilies. Each of these spices have an unique flavor of its own and cannot be replaced with other spices.

Love garlic? These recipes are perfect for anyone who wants to add some delicious and easy garlic dishes to their repertoire.

Knowing how to use garlic in soups, stews or sauces can turn ordinary foods into gourmet meals.

Although many cookbooks using garlic continue to be published, many experienced cooks rely on Garlic Garlic Garlic that was published over a decade ago. It contains more than 200 easy-to-make recipes with information about ways to use the various varieties.

Types of Garlic

There are two basic kinds of garlic–softneck and hardneck. The softnecks can be used for garlic braiding and are most often found in supermarkets. They are mostly grown in California. The hardneck, although more flavorsome, it is more perishable and costly in price.

Included among the varieties:

 Designer garlic is more expensive because raising it is more difficult. Many of the varieties come from foreign countries, such as the southern region of Russia. Some of these have red or red-striped skins or mottled blue skins. The flavors are different than those with white skins.
 Garlic chives are flat-leafed stalks. They have a delicate flavor and fragrance. Some have thick, gray-green leaves while others are a bright green.
 Elephant garlic has a mild flavor and is often roasted to be eaten separately rather than used in cooking.
 Green garlic is thicker than chives and has a tiny bulb at the bottom. When the leaves are young and tender, it has a gentle and sweet flavor.

Buying and Storing Garlic

When buying garlic, it should feel very firm. If it shows signs of sprouting, it will have a bitter flavor and soon will become soft and bitter tasting.

Garlic should be kept in a cool, dry, dark place. If it is kept where it is too cold and moist, it will lose its flavor. Freezing garlic can destroy its taste.

Preparing Garlic

Authors Linda and Fred Griffith provide instructions in Garlic Garlic Garlic for the many ways that it can be prepared. These include:

 Breaking the garlic head into cloves
 Peeling a clove
 Chopping or mincing
 Using a garlic press
 Crushing
 Grating
 Slicing

Cooking Garlic

Garlic that is cooked on a stove requires using olive oil and low heat. Sauteing should be done quickly in either a covered or uncovered pan. Other methods include:

 Boiling for about 20 minutes
 Dry-roasting
 Oven roasted in foil

Getting the Best Results from Garlic Garlic Garlic

There are recipes, from appetizers to desserts along with suggestions about getting the best results. These include using:

 Organic ingredients when ever possible
 Fresh herbs instead of dried if available
 Stone-ground flours, grains and beans
 Extra-virgin olive oil

Experimenting Using Garlic

How much garlic to use depends upon how little or how much of its flavor is desired. The more garlic used, the stronger its taste will be evident. However, just the addition of a small amount of garlic can often turn a flat tasting dish into a culinary masterpiece.

Growing Garlic

To be grown in the home, garlic can be raised in flower pots that provide easy draining and in rich, good soil with organic matter. It may need fertilizer such as phosphorus and nitrogen. The pot should be kept in the sun for a good part of the day.

This year, ditch the big holiday feast and cook a delicious meal for two instead! We’ve got recipes for a perfect Thanksgiving or Christmas dinner.

It’s that time of year again when families get together for huge turkey dinners, desserts and presents. But what about the new families, the couples starting out on their own or the people who are far from friends and loved ones? How can you celebrate and enjoy a holiday feast without having to cook a huge turkey where most of it will go to waste?

Here are a few easy solutions to have that perfect holiday meal made for only a small number of people.

Turkey Dinner Made Easy

Most grocery stores and butcher shops will have pre-cut, packaged turkey breasts for sale. Try and find one that still has the skin on. This portion size is ideal for a two, three or even four person meal. Take it home and thaw, or buy fresh a few days beforehand. Get a small roasting pan, deep enough to catch drippings yet small enough to fit in a large toaster/convection oven (or you can use your regular oven if you have one).

Cut an onion into wedges and cut a few carrots and/or celery stalks into large chunks and place the spread-out turkey breast on top of them, skin side up. If you are not squeamish about raw meat, try and slide some butter under the turkey skin. Season with herbs and spices, some salt and a little olive oil on top. Cover with tin foil and place in your oven at 350°F.

When the turkey breast is about a half hour from being done, remove the tinfoil so that the skin will brown nicely. Once done place on a cutting board and cover with the tin foil while it rests for approximately 15 minutes or so, depending on how hungry you are and how quickly you get everything else put together. Take the roasting pan and drain the drippings into a sauce-pan so you can make a nice gravy.

Sides and Gravy

While the turkey is roasting, make your mashed potatoes, sweet potatoes and vegetables, plus stuffing (the boxed stuff works just fine) plus whatever other side dishes you enjoy or are part of your traditional meal. For new families this is a good chance to create your own traditions as well.

Take your drippings and skim the layer of oil off the top. Add some corn starch or flour (just a little at a time) and whisk in. If you add too much you can thin it out with some chicken stock or water.

Slicing the Turkey

Here is a nifty bonus for those who are tired of never getting any of that juicy, crispy turkey skin when dad carves the turkey. You know, that first cut that gets most of the skin on it? With a roast turkey breast it is really easy since there is no bone to contend with. All you have to do is slice the turkey on the bias. This way every slice has a nice rind of that special turkey goodness.

If you’re hosting Thanksgiving this year and need to figure out how long to leave your turkey in the oven, here’s a handy guide for calculating cooking times.

Turkey has become a very popular meat from a family roast and not just at Christmas and Thanksgiving; the meat is low in fat, always tender and exceptionally delicious and it is a very reasonably priced alternative to a joint of red meat.

However when it comes to cooking the turkey many people worry that they are cooking it sufficiently. While undercooking the bird can be dangerous, over cooked turkey is dry and tasteless; so just what is the best method of calculating the cooking time for your turkey?

There are actually several things that need to be taken into account when calculating this cooking time; obviously the weight of the turkey but also, the moisture content of the bird, the temperature of the turkey when you place it in the oven and loss of heat caused by opening the oven door all contribute to the time it will take; also you need to work out just how long the bird needs to rest after cooking.

When you purchase the turkey always remove the giblets and place the uncovered turkey on a deep plate (to hold any juices which may escape) in the lowest part of the refrigerator. Ensure that you know the correct weight of the bird so that you can make an accurate calculation of how long it will take to cook.

However, if you are to cook the turkey stuffed, you should weigh the bird after stuffing. The British Turkey Industry recommend birds weighing less than 4kg should be cooked for 20 minutes per kilogram and then have a further 70 minutes cooking time at the end; whereas birds weighing more than 4 kg should be cooked for 20 minutes per kilogram and then have a further 90 minutes cooking time added on at the end.

It is far better to use a fresh bird than a frozen one as it contains less added water, however if you are using a frozen bird make sure that you allow plenty of time for it to defrost slowly and completely.

To roast the bird perfectly, cover the breast with strips of bacon or brush the skin with butter then cover it loosely with aluminum foil. Before cooking the oven should be preheated to 190°C (180°C for fan assisted ovens), 375°F or Gas Mark 5. Following the guidelines above for the weight of your bird and cook in the center of the oven, removing the foil for the last 40 minutes of cooking time so that you get a nice golden brown finish to the bird.

As all ovens can vary in heat, don’t rely on these times alone; always test to ensure that the bird is thoroughly cooked by piercing the thickest part of the leg with a skewer or pointed knife and check the juices that run out, if they are clear the turkey is done but if they are still pink the bird needs more cooking.

Preferably use a meat thermometer to test internal temperature of 180 °F, the meat should be white, not pink, and the juices should run clear. Always allow the turkey to stand for 15-20 minutes in a warm place before carving. Remember that you should never eat undercooked or raw turkey, and it is especially important that after you have handled, prepared or cut raw turkey that you thoroughly wash your hands, utensils and chopping board or working surface as soon as possible.

Following these instructions should ensure that you have a perfectly cooked, safe and tasty turkey.

Packed with flavor and nutrients, herbs are a wonderful addition to any dish. Here’s how to chop herbs for your cooking!

To get the most that herbs have to offer, you must get them to release their oils. By chopping the herbs, you create more surfaces from which the oils may be released.

The best tool to chop herbs for cooking is a crinkle cutter. The cutter leaves more edges for the oils to escape than a knife will using the same number of cuts.

If a crinkle cutter is not in your tool drawer, use the sharpest blade in your butcher’s block. Sharpen your knife before chopping herbs. A sharp edge will ensure you are not crushing the herbs, which prematurely releases the oils.

Although food choppers are touted as a quick answer to prep-cooking, do not use a chopper to chop fresh or dried herbs. Fresh herbs are crushed, and dry herbs are crumbled into wasteful dust.

Herbs should be rolled before cutting, if the leaves are large enough. Be sure not to crush the herbs on the cutting board, as you will be wasting the most valuable part: The essential oil. Chop in a diagonal across the stems of the herbs and the veins of the leaves. A diagonal cut creates a larger opening for the oils to escape than cutting perpendicular to the veins.

Dried herbs still contain oils even though the water has been removed from the leaves and the stems. To release these oils, rub them gently between your fingers or the palms of your hands. Again, be careful not to crush them. The warmth created by the friction between your palms or your fingers will warm the oil, making it release from the herbs more quickly than cooking will. This release is necessary to infuse your cooking with the full flavor of the herbs throughout the cooking process.

If you are sauteing, the oil in your pan should be sufficient to draw out the remaining oils. If you are boiling, add a teaspoon of extra virgin olive oil for each quart of water in your pot. The oil will attract out, and mix with, the essential oils in the herbs. Extra virgin olive oil will not temper the flavor of the herb itself, but will act as a vehicle for thorough distribution in your dish.

When braising, grilling or roasting meats and vegetables, mix your chopped herbs with a light oil, such as safflower or light vegetable oil. Chop the herbs and allow them to rest in the oil for at least four hours before applying them to the meat or vegetables.

Adjust the fineness of your chop to coincide with the cooking time of the dish. If the cooking time is small, use a very fine chop. There will be little time for the oils to reach temperature and be release from the herbs. When using a long cooking time, such as a slow cooker or a long simmering stock pot, chop herbs into larger pieces or wait to put them into the dish until half of the cooking time has elapsed.

Fresh herbs should be torn loosely with your hands to be used as garnish on top of dishes and sauces to add the most fragrance and a multi-layered flavor of the herbs in different states: cooked and fresh.