Cooking School: Cooking with herbs
sliced
The tender dill is best cut directly into the salad with scissors. Never chop dill, always cut finely!
frozen
Once rolled with the kitchen roll over it, and already the frozen parsley is crushed.
shaken
From each herb a few stems: Finely mixed - especially for herbal quark and herbal sauces makes it the variety.
plucked
From strong lovage we need only the plucked leaves. The thick stems give meat broth a nice aroma.
dried
Delicate herbs are gently dried in a kitchen towel.
uprooted
Fresh coriander often comes with roots, they also give flavor: just cook. Uproot the herb before!
bundled
If chives are bundled with a rubber, it does not fall apart when cutting.
cooked
To freeze, basil leaves are boiled briefly in bubbly salt water and cooled in ice water.
packed up
Packed with plenty of air, herbs stay fresh longer in the vegetable compartment.
