"I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around."-James Beard
Things may not be quite so desperate for the everyday cook, but Beard has a point. Joining parsley, chives, and chervil in the traditional French seasoning known as fines herbs, sweet and delicate tarragon is also a popular complement on its own in chicken, fish, and egg dishes. It is even said to provide temporary relief from pain.
But let's not stop at tarragon. Other herbs have powerful antioxidant properties (with oregano, dill, thyme, rosemary, and sage among the most potent). They've been used for centuries to ward off disease (and evil). And for those of us on a perpetual path to better eating, herbs represent a natural way to add nonfat flavor. Trying to cut down on salt? Seeking new ways to boost the flavor of a sauce or dress up a salad? Look no farther than your own windowsill.
Add clean fresh herbs at the end of cooking for maximum flavor.
You just brought home enough basil to keep you in pesto for months-and you still have leftovers. To store most fresh herbs, just trim the stems and place the herbs in a jar of water; cover the tops with a plastic bag or wrap, and refrigerate. Herbs will keep for at least a week, often longer.
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