Parsley, chives, tarragon, and chervil…
A beautiful mixture of herbs used fresh or dried. Their flavor is released throughout the cooking process, and the longer it cooks, the more intense the flavor gets. I usually buy this herb dried to keep around the house on a regular basis. I use it most often with chicken, but I find that it can be used on salads with a little touch of salt at the end to give it a nice flavor. I also use it in pastas as a finishing touch.
I always love fresh herbs as well. You will truly see the difference between fresh and dried. However, just remember that when you use fresh ingredients, you have to use more of them to get the same flavor. But the reality is that you can’t really go wrong with either.
Happy Cooking!
Mary
