Using Fresh Herbs In Our Foods

Cooking With Fresh Ingredients


When preparing the food that I cook I really like to use the fresh es ingredients, herbs, vegetables, nuts, even meat and poultry. Now when it comes to using herbs some of my favorites are basil, cilantro and flat leaf parsley.

Basil - With that fresh clove like flavor, the Greeks referred to this versatile herb as THE ''Herbs of Kings.'' From pasta sauces to seafood and vegetables, and an essential in Mediterranean dishes, this herb enhances taste without overwhelming.

Cilantro - The parsley-like leaves of the coriander plant with a lively, distinct flavor that meshes well with spicy dishes. This herb is widely used in Asian, Caribbean, and Latin-American cuisines.

Flat-Leaf-Parsley - A mild herb with a slight peppery essence. While curly parsley is often used to garnish plates, flat leaf Italian parsley has a more pronounce flavor and is the variety of choice for most cooks. This all-around herb plays well with beef, pork, vegetables, rice, pasta dishes, soups and poultry.

Chickden SalaS andwich

Prepping & Chopping Herbs


When working with herbs I believe you have to handle your herbs correctly and that's comes along with the prepping & chopping.

Prepping - Remove leaves from stems before chopping basil, marjoram, mint, rosemary, sage, tarragon, and thyme. To easily strip leaves from stems of rosemary or thyme, hold one end of a sprig between the thumb and forefinger and slowly but firmly pull in the opposite direction from which the leaves grow with the opposite thumb and forefing.


Chops - A sharp knife is essential for chopping fresh herbs. Fresh herbs only require a rough chop to maintain optimum favor. Gather small-leaf herbs into a pile; hold in place, and cut across herbs with a large knife to coarsely chop. Stack large-leaf herbs, like bail or mint, and roil from tip to stem; cut across to form long slices, know as "chiffonade". Gather slices and cut crosswise to chop.

Chicken Almond Salad Sandwich

Chicken-Almond Salad Snadwich

4 (4- to 5-ounce)cooked boneless, skinless chicken breasts

1/2 cup finely chopped celery

1/2 cup finely chopped red onion

1/3 cup of ligh mayonnaise

2 tablespoons fresh lemon juice

1 teaspoon of cilantro

1/3 cup sliced almonds, toasted

1/4 cup golden raisins (optional)

16 slices whole wheat or pumpernickel bread Leaf lettus leaves


Shred or dice cooked chicken and place in medium bowl. Add celery and red onions; stir to combine. Stir in mayonnaise and lemon juice; season with perrer to taste. Add almonds, and raisins, if desired; stir to combine. Spoon chicken salad onto 8 bread slices; top each with a large lettuce leaf and another bread slice.


Comments 3 comments

RTalloni profile image

RTalloni 5 years ago from the short journey

This recipe is a must try! Thanks.

Voted up and bookmarked.


chefsref profile image

chefsref 5 years ago from Citra Florida

Hey Handi, nice hub.

Reminds me of the first time I worked with cilantro.(LONG time ago) I needed some pico de gallo for a party and used a recipe that called for 2 cups of chopped fresh cilantro. Well I packed it tightly, BIG mistake. I started adding more and more tomatoes etc. Before I was done I had 4 times as much salsa as I needed, discarded 3/4ths of it and started over.

Voted up

Lee (chefsref)


the handicapped chef 5 years ago

thank guys its a way of life with me and these herbs.

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