Cooking with Fresh Herbs

Fresh herbs include parsley, cilantro, basil, oregano, bay, chives, dill, tarragon, rosemary, sage, thyme, and many other unique plants that add flavor and color to dishes. Tender herbs with flexible stems can be chopped and added directly to foods. Woody herbs (rosemary, thyme, bay) can be added while food is cooking, but removed before serving. 

Find herbs near you using the Farm Fresh Atlas 

Storage

Fresh herbs can be stored in the refrigerator in a sealable bag or wrapped in a damp paper towel. Alternatively, they can be placed in a glass of water, similar to a bouquet of flowers.

Seasonality

Different herbs have different growing seasons, but many are readily available throughout the year. Fresh herbs will be available during the spring, summer and fall. Dried herbs are available year-round. Herbs may also be found in frozen cubes, infused in oil, and mixed with vinegar. 

Prep Tip

Use an herb stripper to easily remove leaves from thyme, rosemary, and much more.

This content was originally created by our partners at Taste the Local Difference and has been adapted to highlight the distinct characteristics of Wisconsin’s local food system.