Use with a light hand, the aromatic oils are strong and objectional if too much is used.
Blend or heat with butter, margarine or oil to draw out and extend the flavor. Unsalted butter is best. When using herbs in French dressing, have the oil tepid.
Cut or chop leaves very fine. The more cut surface exposed, the more completely the aromatic oil is absorbed.
Dried herbs are two to four times as strong as fresh herbs, so that if you substitute dried for fresh herbs, use 1/4 to 1/2 the amount. Experimentation is the best guide.
The flavoring of herbs is lost by extended cooking.
To taste the true flavor of an herb you have not used before, mix 1/2 teaspoon crushed herb with 1 tablespoon cream cheese or sweet butter, let stand for 10-15 minutes. Taste on a cracker.
The beginner should err on the side of too little rather than too much. It is easy to over-season and one flavor should never be allowed to over-power another. A person should not be able to recognize the presence of an herb or what accounts for the delicious flavor. More of an herb can be added, but it cannot be taken out.
Herbs are used in addition to salt and pepper.
For herb butters, 1 tablespoon of the minced fresh herb is mixed into 1/4 pound softened butter or margarine. Let stand at room temperature for at least one hour, preferably more. After flavor has been absorbed into butter, it should be chilled in refrigerator. This will keep for several days if covered tightly so it does not absorb odors from refrigerator.
