Should you add specific garden-fresh herbs to a stew at the beginning or the end?
There are several questions about when to add spices and herbs to soup, but this one is more specific. I'm making a stew that is to be thickened with roux. A soupy tomato based soup will be simmered for a few hours, blended, chilled, then added to a roux to thicken.
I have a variety of garden herbs that I'd like to cut and add; specifically some combination of basil, oregano, thyme and summer savory.
Should I add these to the soup as it is simmered, so they will be blended and incorporated? Or should I mince the herbs and stir them into the thickened stew at the end.
Mind you, this isn't a bouquet garni situation where you flavor the stock as it simmers, I'm experimenting with incorporate a larger volume of fresh herbs into the meal itself as a principal component; something I picked up from the heavy use of dill and parsley in some spanakopita recipes. I want the herbs to provide a green bulk to the stew, but I also want the flavors to persist.
Best Answer
It depends on the herbs.
Something like thyme or rosemary or oregano can withstand cooking for a long time and should be removed before eating or blending (IMO)
Other herbs like basil will not withstand long cooking time and should be added raw at the end, or at serving time to have their full flavor shine.
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Quick Answer about "Should you add specific garden-fresh herbs to a stew at the beginning or the end?"
Delicate herbs like parsley and cilantro should be chopped right before use as they will lose their aroma quickly. It's often recommended to add these more delicate herbs after you've taken your dish off the heat or right before serving.When should fresh herbs be added to a stew?
Kitchen tip: As a general rule, add fresh herbs 10 to 20 minutes before the dish is done, or as the final touch or garnish.Do you add fresh herbs at the end of cooking?
Because fresh herbs have a more subtle taste, they are best added to dishes with a shorter cooking time. If a dish takes longer to prepare, make sure you add the fresh herb toward to end of cooking so it maintains its flavor.Do you add hearty herbs at the beginning or end of the cooking process?
The general guide is to add hardy herbs at the beginning of cooking and tender herbs at the end. Adding hardy herbs at the beginning of cooking allows the flavors to gently release and mellow during the cooking process.How do I use fresh garden herbs?
A lot of fresh herbs: We're talking handfuls here. Stick with tender herbs like parsley, cilantro, chervil, tarragon, mint, and dill\u2014save the woodier herbs, like sage and rosemary, for cooking. Rinse them clean, pat dry, then pull the leaves from the stems and add them, whole, to any salad.3 Ways to Preserve Fresh Herbs For Cooking
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