By Harold McGee
Herbs and spices are generally cooked along with other ingredients, and as a relatively minor component of the mixture, 1% or less of the total weight. This section explores the extraction and transformation of flavor in such dishes. But some preparations rely on flavorings to provide more than just flavor. And a number of herbs—parsley, sage, basil—are delicious on their own, deep-fried just long enough to become crisp and mellow their flavor.