Using Fresh Herbs in Your Cooking
Using fresh herbs in cooking can add a touch of clash to even the most ordinary of dinners. However, there are some things you need to know before diving into the herb section of the produce aisle.
Amounts: If you are preparing fresh herbs and you’re only used to dry ones, you may have a question about amounts. Where dry herbs may take little more than a pinch or two to flavor your dish, a larger quantity is needed for fresh. The ratio I use is one teaspoon dried is about equal to two tablespoons of fresh, chopped herbs. This is largely a taste issue, so start smaller and work your way up to the amount you find just right.
Too Much? The problems that come with adding too much of any herb is not just a ruined dish. Some culinary herbs have side effects and interactions that are just as dangerous as medicinal herbs. As an example, for those with uncontrolled high blood pressure, too much rosemary may make the condition worse.
Other herbs may cause problems for nursing mothers. While it is rare, fennel and dill can cause serious problems with an infants nervous system after the mom eats it or drinks a tea made from it.
Herbs and Medications: Like the side effects, there are interactions. Garlic is a wonderful herb, especially fresh. However, it is also a blood thinner. If too much is taken along with blood thinning medications, it could create serious problems.
Handling Herbs: Fresh herbs have different handling requirements over dried. Unless you’re planning on using it right away, you need to avoid bruising the leaves. That can lead to brown spots and early rotting.
