When should fresh herbs be added when cooking?

Fresh herbs are typically added towards the end of the cooking process to preserve their delicate flavors. This is especially important for herbs like basil, cilantro, and parsley, which can easily wilt and lose their flavor when exposed to heat for too long.

Here are some general guidelines on when to add fresh herbs to different types of dishes:

- Sauces and marinades: Fresh herbs can be added to sauces and marinades at any point during the cooking process, as they will have time to infuse their flavor into the dish.

- Soups and stews: Fresh herbs should be added towards the end of the cooking time for soups and stews to prevent them from becoming overcooked.

- Roasted vegetables: Fresh herbs can be added to roasted vegetables during the last few minutes of cooking to enhance their flavor.

- Grilled meats: Fresh herbs can be added to grilled meats during the last few minutes of cooking to add a fresh, aromatic touch.

- Salads: Fresh herbs should be added just before serving to salads so that they stay crisp and vibrant.

It's important to note that these are general guidelines and the exact timing may vary depending on the specific dish and your personal preferences. For the best results, always taste your dish and adjust the amount and timing of the fresh herbs as needed.

Additionally, some herbs, such as rosemary, thyme, and bay leaves, are more robust and can withstand longer cooking times. These herbs can be added earlier in the cooking process to allow their flavors to develop.