Herbs (Hard & Soft)

Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

I use these terms to differentiate herbs. In the former I would include rosemary, sage, thyme, oregano and bay. In the latter: basil, mint, tarragon, parsley and coriander. Hard herbs can cope with cooking, but soft herbs often benefit from being added at the end of the cooking process or not cooked at all.

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