.5 oz of fresh

ProduceSeasonality varies by herb and region; soft herbs like basil and cilantro peak in summer months, while hardy herbs such as rosemary and thyme are available year-round in temperate climates. Availability depends on local growing seasons, though greenhouse cultivation extends the window in colder regions.

Fresh herbs are nutrient-dense, providing vitamins K and C, antioxidants, and essential minerals with minimal calories. Many varieties contain beneficial phytocompounds and antimicrobial properties.

About

Fresh herbs represent the tender, leafy portions of aromatic plants harvested at peak vitality, typically used in their undehydrated state. These living or recently harvested plant materials retain their volatile essential oils, which provide pronounced flavor and fragrance. Fresh herbs encompass a broad range of botanical families and species, each with distinct flavor profiles ranging from bright and citrusy to earthy and peppery. The potency and character of fresh herbs vary significantly by species and cultivar; basil differs markedly from oregano, which differs from cilantro, each contributing unique aromatic compounds and taste dimensions to dishes.

Culinary Uses

Fresh herbs are foundational to global cuisines, used as finishing elements, flavor bases, or central components in dishes. They brighten soups, salads, and cooked vegetables when added at the end of cooking or raw, and form the backbone of preparations like chimichurri, pesto, and Thai herb pastes. Fresh herbs are essential to Mediterranean, Asian, and Latin American cuisines, lending vibrancy to fish, poultry, and vegetable dishes. Tender leaves are often torn or left whole to preserve delicate oils, while heartier herbs withstand longer cooking and can be added during preparation.

Forms & Preparations

  • Whole leaves — Entire leafy sprigs used raw or whole in cooking, preserving maximum aroma and texture.
  • Chopped or minced — Cut into small or fine pieces for even distribution and faster integration into dishes.
  • Bruised or torn — Roughly damaged leaves release essential oils while maintaining rustic presentation, often used in drinks and infusions.
  • Chiffonade — Thinly sliced ribbon cuts used for garnish and salads, creating delicate visual presentation.
  • Pureed or pasted — Blended into smooth masses with liquids or oils, used for pesto, marinades, and sauces.