06/11/2026
COOKING WITH HERBS
Culinary herbs fall into two useful groups for cooking: robust herbs and tender herbs.
Robust herbs
These herbs have strong, deep flavors and tolerate long cooking times and high heat. Add them early in the cooking process so their flavors can fully develop. Use them in stews, soups, roasts, braises, and grilled dishes. If needed, you can add a small amount of chopped robust herbs at the end for extra biteβuse sparingly.
Examples: bay leaf, culantro, curry leaf, lavender, lemongrass, myrtle, oregano, rosemary, sage, thyme, winter savory, fenugreek, garlic, horseradish, summer savory
Tender herbs
Tender herbs are delicate and lose flavor with prolonged heat, so add them at the end of cooking or just before serving. They shine in fresh applications like salads and as finishing touches on soups, eggs, fish, vegetables, and potatoes.
Examples: basil, catnip, chervil, chives, cilantro, dill, fennel, marjoram, mint, parsley, scallions, tarragon, watercress
Quick tip: When in doubt, add a small amount of herb at the end to preserve freshness and aroma.