Herbs are the aromatic leaves or leafy parts of plants used to flavour and garnish food. They may be used fresh or dried, whole or chopped, and can contribute fragrance, freshness, bitterness, sweetness or savoury notes. In professional kitchens, herbs are often grouped by their delicacy and ability to withstand heat.
Tender herbs such as parsley, basil, chervil, tarragon, chives, dill and cilantro are generally added near the end of cooking or used fresh. Hardy herbs such as thyme, rosemary, sage, bay and oregano can usually withstand longer cooking, making them suitable for stocks, braises and roasting.
Example: add chopped parsley and chives to a finished sauce, while a sprig of thyme can infuse a braise during cooking.
Chef’s tip: store herbs clean, dry and properly chilled, and avoid chopping tender herbs too far ahead because their aroma and colour can deteriorate.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
