Kitchen Lessons · Little Kitchen Lessons
Why Herbs Go in at the End
The short answer
Soft herbs — parsley, basil, dill, cilantro — lose their fragrance and color when cooked, so stir them in at the end. Woody herbs like rosemary and thyme are sturdier and can go in early.
Soft herbs are delicate
Their aroma is volatile and cooks right off. Add them off the heat, or scattered over the finished dish, and you keep all that fresh brightness.
Woody herbs are hardy
Rosemary, thyme and oregano hold up to long cooking and actually release their flavor slowly — those can simmer from the start.
Gina's tip
A dish can taste completely different with a handful of fresh herbs stirred in at the last second. It's the cheapest upgrade in cooking.