Herbs

Herbs are the spices of Western cooking and add vitality and variety to many a dish that would otherwise be bland. Much is made about using fresh herbs, and for some herbs, such as tarragon, parsley, or chervil, freshness is imperative, but many herbs take well to drying while other herbs such as basil can be pureed with oil and stored in the freezer or refrigerator as pestos. Most herbs fall into one of two categories: fines herbes (pronounced “feens erbe”), which include parsley, chervil, tarragon, and chives, and herbes de Provence, which include thyme, marjoram, oregano, savory, and lavender. Fines herbes are best used fresh while herbes de Provence can be used fresh or dried, separately or altogether.