Keeping Fresh Herbs Fresh

 Herbs add so much strong flavor to any meal to even dessert. Yet they're plants and they're delicate.Storing and using them in the right way will insure maximum flavor.

Senior staff editor Adina Steiman contributed a guide to them in today 's new York Times Wedensday Food section.One aspect novice chefs should learn right away about choosing fresh herbs is to choose them with a degree of care. They should be perky and vibrant with well hydrated leaves and stems according to Nasim Alknai author and owner of Sofresh  - a cookbook and restaurant with the same name. Avoid bunches with limp and waterlogged leaves. Also avoid any discolored ones too. Skip the ones that are already packaged. Their freshness is hard to gauge. Prep for storage as soon as they're brought home is another key factor to having them retain their flavor.Once home spread them on a paper towel and pluck away any dried or discolored leaves. These could attract bacteria.Rinse herbs before storing them. Home chefs are more likely to cooked with washed ones because they're all set to be cooked.Use a salad spinner to dry them, or if that'd not available a paper towel to blot them dry.

Another must is keep them hydrated. Before using wash without drying and plunge into a bowl of ice cold water. Cut the stem for better hydration. Herbs should also be strategically packed . They'll last longer when they have enough moisture otherwise they'll turned into a swampy mess.What about well dried ones? Chef Alikhani recommends wrapping them in a paper towel before storing them in the fridge. She cautions to watch out because they could pick up moisture. As with any green, handle with care. Even herb plants can lose their taste if they're improperly cared for. Harvest early in the morning and use very sharp shears to cut. Keep in mind that herbs are not just garnishes but also food. USe them in everything. They punch up soups, rice ,pasta and polenta. They bring color and taste to otherwise bland dishes. Think of them like other greens. Ms. Steiman  gives a recipe for a  Greek herb laced salad called maroulasalata.It's a delicious blend of romaine lettuce, dill fronds and feta cheese. Scallions and lemon juice give it more flavor as does good Greek olive oil. Keep in mind that basil too,  is great in tomato salads.

Herbs are not just fun garnishes. They're an integral part of cooking and baking. Treat them well, They'll give optimum flavor.