When should fresh herbs be added to a dish?

When should fresh herbs be added to a dish?

• A. Toward the end
• B. At the start
• C. During the simmering process
• D. After plating

Answer: (A)

Fresh herbs release their aroma and bright flavor from their essential oils, and those oils are easily lost with heat. So, adding them toward the end of cooking or as a finishing touch preserves their freshness, color, and fragrance. This is especially true for delicate herbs like parsley, basil, cilantro, dill, and chives. If you add them early, simmering or long cooking dulls the aroma and can fade the vibrant green. You can still use sturdier herbs, like thyme or rosemary, earlier to impart flavor, but for the fresh, lively note that herbs bring, late addition is best. After plating can be reserved for a final sprinkle, but the primary goal is to keep the herb’s peak aroma and color by adding them near the end.

Fresh herbs release their aroma and bright flavor from their essential oils, and those oils are easily lost with heat. So, adding them toward the end of cooking or as a finishing touch preserves their freshness, color, and fragrance. This is especially true for delicate herbs like parsley, basil, cilantro, dill, and chives. If you add them early, simmering or long cooking dulls the aroma and can fade the vibrant green. You can still use sturdier herbs, like thyme or rosemary, earlier to impart flavor, but for the fresh, lively note that herbs bring, late addition is best. After plating can be reserved for a final sprinkle, but the primary goal is to keep the herb’s peak aroma and color by adding them near the end.