How to Cook With Fresh Basil & Rosemary
- 1). Obtain your rosemary and basil as close as possible to when you plan to use them. If you grow your own herbs, pick them the morning you will need them, before the hottest part of the day.
- 2). Store fresh basil in an open plastic bag in the refrigerator. Basil leaves will keep up to a few days in the crisper drawer. If you need to keep rosemary fresh in the refrigerator, cut the stems diagonally and place in a glass with a few inches of water. Store them in the refrigerator and change the water daily.
- 3). Wash your basil and rosemary immediately before use with cold water. Pat them dry with a paper towel or spin them in a salad spinner to remove excess water. Grasp rosemary stems near the top and run your fingers down the stems to release the individual leaves quickly. Discard the stem.
- 4). Mince your fresh herbs unless your recipe specifies otherwise. You can stack several layers of basil leaves and roll them into a cylinder. Slice through all layers.
- 5). Substitute fresh herbs into recipes calling for dried herbs, using two to three times more fresh herbs than the recipe calls for. Dried herbs are usually added at the beginning of the cooking process, but wait until the end of the cooking to season with fresh rosemary and basil.
- 6). Pair fresh basil with tomatoes, salad dressings and vinegars, eggs, vegetables and rice dishes.
- 7). Try fresh rosemary with lamb and pork. Also use it to flavor vegetable dishes, soups and cheese dishes.
- 8). Garnish the finished dish with whole leaves or a sprig of basil or rosemary.
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