Let herbs be a finishing choice
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
A handful of herbs can make the last stage of cooking feel deliberate. Choose one that suits the dish and give it space to be noticed. Its purpose is flavour, rather than covering the whole plate with green or making a promise about health.
Wash herbs before preparing them and drain gently. Use clean hands and utensils, keeping them away from unwashed produce. Follow packet storage instructions and discard visibly rotten or mouldy herbs rather than hiding them in a sauce. Tear or chop only what the finishing stage needs.
Think about the size of a mouthful. Fine chives behave differently from a whole basil leaf, and a large stem over a small toast can be inconvenient. Add a little, taste safely prepared food with a clean utensil and decide whether another pinch improves the meal. Store the unused herbs as directed. An intentional finish can be simple enough to repeat on an ordinary evening.