{"id":117,"date":"2008-07-24T16:12:11","date_gmt":"2008-07-24T20:12:11","guid":{"rendered":"http:\/\/paletted.wwwmi3-ts8.a2hosted.com\/cuisine\/?p=117"},"modified":"2008-09-29T13:07:45","modified_gmt":"2008-09-29T17:07:45","slug":"behind-the-scenes-cooking-with-fresh-herbs","status":"publish","type":"post","link":"https:\/\/palettedome.com\/cuisine\/2008\/07\/24\/behind-the-scenes-cooking-with-fresh-herbs\/","title":{"rendered":"Behind the Scenes: Cooking with Fresh Herbs"},"content":{"rendered":"

Fresh herbs are one of the most characteristic ingredients of all kitchens around the Mediterranean: from fresh basil in pasta or pesto, fresh oregano for tomato sauce, fresh marjoram with olive oil in a meat rub or fresh rosemary and lemon with fish.\u00a0 You will also find fresh Italian parsley in a tabula salad, fresh cilantro with rice or beans, dill in tzatziki, freshly picked mint in baba ganoush (roasted eggplant salad), thyme with seafood or chicken sauces, new sprigs of sage for chicken stuffing, and fresh tarragon or dill with eggs, dips or cream sauces \u2013 the uses are endless, and the flavors are what changes a basic dish into a heavenly delight.<\/p>\n

It is not accidental that here in Palette Dome Cuisine fresh herbs are the supporting actors for every successful dish, especially in summer time: the offering in the markets is almost endless, and they expand and deepen the flavor of every dish, always generating those smiles with delighted expressions of \u201cwhat was that?!\u201d from the first bite. Make sure you always use the freshest herbs possible: fresh herbs are perishable, and proper care should be taken when storing them.\u00a0 They should be kept moist but not too damp and always maintained in the coldest part of the refrigerator. Washing fresh herbs and keeping them in paper towels usually prolongs their shelf life.<\/p>\n