Finishing with Fresh Herbs
Instructions
Select the herbs
- Choose herbs that complement the dish. In spring, parsley, chives, and tarragon are the most versatile.
Prepare just before use
- Wash and dry thoroughly. Chop or cut as needed, but avoid preparing too far in advance, as herbs lose their freshness quickly.
Add at the end
- Incorporate herbs after cooking is complete, or scatter them over the dish just before serving. They should not be exposed to prolonged heat.
Use with intention
- Add enough to be noticeable, but not so much that the herbs dominate. The goal is lift, not distraction.
Notes
What to Look For
• A clear, fresh aroma as the dish is served• Visual contrast—green against neutral or warm tones
• A lightness that balances richer elements
• Herbs that remain vibrant, not wilted or dull If the herbs disappear into the dish, they were added too early or in too small a quantity.