Herbs Guide

The aromatic leaves of plants that bring freshness, depth, and complexity to your cooking

Soft vs. Woody Herbs

Soft Herbs

Tender leaves and stems that bruise easily. Best added at the end of cooking or raw.

Examples: Basil, cilantro, parsley, mint, chives, dill

Woody Herbs

Sturdy stems with resinous leaves. Can withstand heat and long cooking times.

Examples: Rosemary, thyme, sage, oregano, bay leaves

Fresh to Dried Conversion

Dried herbs are more concentrated due to water loss. Use this ratio:

1 tbsp fresh = 1 tsp dried

(Use 1/3 the amount when substituting dried for fresh)

Essential Herbs

Soft Herb

Basil

Sweet, peppery, with hints of anise

Best uses: Add at end of cooking. Tear leaves instead of cutting.

When to add:

🌿

Woody Herb

Rosemary

Best uses:

When to add:

🌿

Woody Herb

Thyme

Best uses:

When to add:

Soft Herb

Cilantro

Bright, citrusy, fresh with hints of parsley and lemon

Best uses: Always use fresh - doesn't dry well. Add at the end. Stems have great flavor too.

When to add:

🌿

Soft Herb

Parsley

Best uses:

When to add:

🌿

Woody Herb

Sage

Best uses:

When to add:

Pro Tips

Chiffonade Technique

Stack leaves, roll tightly, slice thin ribbons for delicate garnishes

Storage

Soft herbs: stems in water, covered loosely. Woody herbs: wrapped in damp paper towel

Drying at Home

Hang bundles upside down in warm, dry place for 1-2 weeks