Herbs, Fresh and Dried

Heat and bruising destroy basil's oils and trigger browning. Add it raw or in the last seconds off the heat. Tear the leaves instead of chopping, since a knife crushes the cut edges and speeds up darkening.

It is genetic. Some people carry a variation in their smell receptors that makes cilantro's aldehyde compounds register as soap rather than citrus. It is not fussiness, and no cooking trick fully removes the effect for…

Use spearmint for almost all savory cooking, from yogurt sauces to peas and lamb. Peppermint is too strong and menthol-heavy for food, so save it for chocolate, tea, and desserts.

Usually yes. Drying concentrates oregano's pungent oils, so dried leaves often season sauce and pizza better than fresh. Use roughly one part dried for three parts fresh, and add it early so the flavor spreads.

Rosemary is very strong, and a little too much turns food sharp and medicinal. Use one or two sprigs for a tray of potatoes or a chicken, then taste. You can always add more, but you cannot take it back out.