The Herb That Goes In Last

Today's Tip

Parsley, chervil, tarragon and chives are added off the heat, at the table if possible. Cooking them destroys exactly what you bought them for. Thyme and bay go in first; the tender herbs go in last.

Try This

Divide your herbs into two groups by whether the leaf is soft or woody. Woody ones join at the start of cooking, soft ones after the pan leaves the flame. Apply it to one dish this week.

Curated Pick