THE CHEF FROM HELL

Today's food shopper now has the option of choosing to cook with fresh herbs which, in recent years, have become readily available in the produce section of local supermarkets.  While most of us have always used the dried version of herbs in our home kitchens, it's important to consider cooking with fresh herbs if a certain recipe requires it.  In addition to the wonderful flavor they add to food, fresh herbs also offer health benefits.  Recent medical research indicates that fresh herbs are an excellent source of antioxidants.  Fresh herbs are also a good alternative to turn to if you're on a diet that restricts salt, sugar or fat intake as these herbs will greatly enhance the flavor of the food you eat. 

The best method of storing fresh herbs is to cut some holes in a plastic bag, place the herbs in the bag and store the herbs in a bottom drawer of your refrigerator.  This will keep your herbs fresh for 2 or 3 days.  It's important to note that fresh herbs will lose their flavor if stored for long periods of time.  While some cooks advocate freezing fresh herbs for later use, I do not recommend this method of storage as I feel it severely compromises their delicate flavor.

You should only wash your fresh herbs just prior to using them in a recipe.  After rinsing your herbs with cold water, place them between sheets of paper towels to remove excess moisture.

The parts of the fresh herbs most commonly used in cooking are the leaves.  Before cooking with these herbs, you should trim them using a pair of scissors.  Discard any hard stems or discolored leaves.  When cooking with fresh herbs, it's recommended that they be finely diced before use.  This will release their flavors.

If you substitute fresh herbs for dried herbs in a recipe, always use 3 times the amount of fresh herbs compared to the dried variety.  Fresh herbs achieve their maximum level of flavor when used in the latter stage of the cooking process; most of these herbs should be added to the cooking process about 15 minutes before a dish is completed.

Here's a list of fresh herbs most commonly available in your local markets:

• Basil -- This is a pungent herb that's used frequently in Italian, Greek and Asian cooking.  There are several varieties of basil.  My personal favorites include Opal Basil, which is purple in color, and Sweet Basil, which has a sharp fruity flavor.
• Parsley -- There are two types of parsley; curly parsley and flat parsley.  The flat leaf, otherwise known as Italian parsley, is the more flavorful of the two.  The curly parsley is commonly used to garnish food.
• Chervil -- Also known as French parsley, chervil has delicate leaves and a flavor that contains a hint of anise.  It is excellent to use in the preparation of egg dishes or tossed salads.
• Rosemary -- Rosemary has long, thin leaves and a pungent flavor.  It's a good choice for seasoning meats and tomato sauces.
• Dill Weed -- This herb has a clean, sharp flavor and soft leaves.  It is frequently used in the preparation of broiled seafood dishes and tartar sauce.
• Thyme -- Thyme has a deep, earthy flavor and is a staple of Mediterranean cuisine.  My favorite variety of this herb is Lemon Thyme which, as its name implies, has a pleasant lemony taste.  Lemon Thyme is a good choice for seasoning seafood or tossed salads.
• Sage -- Sage has large, flat leaves and is best used in small amounts due to its strong flavor.  It is most commonly used to season bread stuffing in poultry dishes.
• Marjoram -- Less intense than Oregano, marjoram has a sweet flavor.  It's commonly used to season meats and seafood.
• Oregano -- Used by many cooks in the preparation of tomato sauce, oregano has a dark, musty flavor.  It can be used to great effect on roasted meats and poultry.
• Savory -- Savory has a peppery aroma and is frequently used to season beans, meats and vegetables in Mediterranean cuisine.  There are two types of savory; Winter Savory and Summer Savory.  Winter Savory is the more flavorful of the two.
• Tarragon -- This herb has a very delicate flavor which sports a hint of anise.  It is used in French cuisine to season eggs, cheese, poultry and bearnaise sauce.