I'm obsessed with my herbs. I have a garden stuffed with them and a sink-side hydroponics garden in my kitchen. Whether you want the medicinal benefits or the magical properties of an herb (or both!), it can be difficult to seamlessly add it to food without disrupting the flavor of a dish.
Over the years, I've tried different methods of adding herbs to dishes and have figured out the best ways to do so. Here are some tips for incorporating herbs into recipes without resulting in an unpleasant or overly strong flavor:
• Add chopped fresh herbs like parsley, basil, and cilantro at the end of cooking versus simmering to help preserve flavor.
• Use dry herbs in rubs and marinades that can infuse flavor more subtly into meats, vegetables, and starches.
• Make herb butter or oils by infusing chopped herbs into softened butter or oil. Great for flavoring breads, veggies, etc., without bits of leaf.
• Incorporate fresh herb pestos into dishes - the olive oil and cheese or nuts help mellow and complement the herbs' flavor.
• Bake herbs into relatively bland starches like bread, biscuits, scones, and muffins - the dough dilutes herb intensity.
• Blend strong herbs like rosemary, sage, and thyme into smoothies, ice creams, and creamy sauces, which marry well with their flavors.
• Skewer stacked herbs between ingredients on kebabs or sandwiches, so their taste doesn't dominate the whole dish.
• Make flavored waters and teas - light infusions add hints of herbal flavors without overwhelming other ingredients.
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