The finishing touch: cooking with fresh herbs.
How to use a handful of herbs to give familiar meals a fresh direction.
Match the herb to the moment
Tender herbs such as basil and parsley are useful near the end of cooking, where their fresh character remains noticeable. Sturdier herbs can spend longer in a simmering dish. Start with a little, taste and adjust to suit the meal.
Use more than a garnish
Stir chopped herbs through a dressing, fold them into grains or scatter them over roasted vegetables. Tear basil just before serving. A herb sauce can connect several parts of a meal without needing a separate seasoning for each.
Plan for the rest of the bunch
Choose another use while you are preparing the first meal. Extra parsley can go into a salad, while basil can become a simple sauce. Follow storage guidance for the particular herb and remove damaged leaves. Buying an amount you can use is often the easiest way to keep things fresh.