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      A Guide to Selecting, Storing & Cooking With Fresh Herbs
      Fresh herbs can make such a difference in preparing your favorite recipes — from omelets, appetizers and dips to drinks, entrees and side dishes.

      Select fresh, brightly colored herbs without signs of wilting or browning.

      Preparation and Storage
      Wrap fresh herbs loosely in a slightly damp paper towel; seal in a plastic bag and store in the refrigerator. Use within five days.
      Rinse just before using and blot dry with paper towels. Use kitchen scissors to snip leaves from stems; discard stems and stalks. (The stems of some herbs, such as cilantro and parsley, can be chopped and added to dishes.)

      Cooking
      Fresh herbs lose flavor when cooked too long and should only be added near the end of the cooking time, unless specified otherwise in a recipe.
      Add delicate herbs such as basil, chives, cilantro, dill, parsley, marjoram and mint right before the cooking ends. Add hardier herbs such as rosemary, thyme, tarragon, oregano and dill seeds during the last 20 minutes of cooking.

      Try these herbs… …with these foods
      Basil — Pasta sauces, tomatoes, peas, zucchini
      Chives– Sour cream dip, potatoes, tomatoes
      Cilantro– Asian, Mexican and Caribbean-style dishes
      Dill– Carrots, fish, green beans, potatoes, tomatoes
      Mint– Carrots, fruit salad, peas, tea
      Oregano– Dried beans, eggplant, peppers, tomatoes
      Parsley– Potato or macaroni salad, seafood
      Rosemary– Fish, pork, pork, soups, stews
      Sage– Poultry, stuffing
      Tarragon– Chicken, eggs, fish, pasta, seafood
      Thyme– Eggs, potatoes, poultry, summer squash, tomatoes

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