'Hard' and 'soft' herbs

Herbs can be classified as 'hard' and 'soft'.

'Hard' herbs often grow through the winter and have woody stems. They include bay, rosemary and sage. These herbs are hardier and  keep their flavour throughout prolonged cooking. They are the herbs that are added at the beginning of cooking.

'Soft' herbs such as basil, coriander, thyme, tarragon, dill, marjoram and parsley are added at the end of cooking to finish off the dish.

Choose clean, crisp leaves and refrigerate in the original packaging or place in plastic bags in the crisper. Make sure leaves are not squashed. Alternatively, if the herbs still have their roots attached, place the roots in a jar of water and leave in a cool place, but do not refrigerate.

For more information about specific herbs and their availability, visit the Select a vegetable page on herbs.

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