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Prized by chefs and home cooks for their ability to boost flavor, herbs such as basil, mint, tarragon and thyme are essential to all sorts of recipes including pesto and classic béchamel sauce.
Treat tender herbs with care, keeping them cool. Snip the stems ends and place them in a jar, like flowers.
Herbs like basil, mint, and parsley can also be stored in special produce bags to maintain the maximum fresh flavor.
Rinse under cool, running water and pat dry with a towel or whirl in a salad spinner.
Hardy herbs such as thyme and rosemary are best when chopped or cut with kitchen shears, while many chefs prefer to tear off pieces of tender herbs like basil and mint by hand.
When creating herb-focused recipes like pesto, always make a double batch and freeze the leftovers.
