What to Do If Herbs Meant to Go In Last Were Added Too Early

If fresh herbs meant to go in at the end (dill, parsley, mint and the like) get added at the start of cooking by mistake, the fix is usually to take the dish off the heat a little earlier, or to stir in a fresh handful at the end; herbs added too early lose their freshness and color as they cook, but they do not ruin the dish. Why should herbs be added at the end? The volatile aroma compounds in fresh herbs are sensitive to heat; in a dish that simmers for a long time, these compounds evaporate away, leaving behind a dull green color and only a faint herbal taste. Chlorophyll also breaks down quickly in high heat and acidic environments, such as tomato sauce, so herbs added too early lose their bright green and shift toward a brownish color the longer they cook. Some herbs — bay leaves, thyme and other dried or sturdier types — do not follow this rule; they are added at the start on purpose and simmered for a long time so their flavor slowly releases into the dish. The confusion usually comes from lumping soft, fresh herbs together with these tougher, dried ones in the same mental category. How can you make up for herbs added too early? If the dish is still cooking, taking it off the heat as soon as you notice the mistake and finishing early keeps the herbs from losing any more of their aroma; this is the widest window in which the flavor can still be mostly saved. If the dish is already finished, chopping a fresh batch of the same herb and sprinkling it on before serving brings back most of the freshness that was lost. A herb that has turned brownish is a visual issue, not a taste or safety problem; the dish is still safe to eat. If a sauce or soup has gone dull because of the herbs, adding fresh ones at serving time refreshes both the color and the flavor. How can you prevent this next time? If a recipe says to add something "just before serving" or "right before taking it off the heat," not skipping that line is safer than adding herbs straight in at the start. Chopping herbs before you start cooking and keeping them ready in a bowl to the side is a simple but effective habit that keeps them from going in too early by mistake. Does the same apply to frozen herbs? Frozen chopped herbs are even more sensitive to heat than fresh ones, since their cell structure is already somewhat damaged by freezing; that makes the late-addition rule even more important in recipes that use frozen herbs than fresh ones. Adding frozen herbs straight in while still frozen can also briefly cool the dish down and slightly extend the cooking time. Some recipes add herbs in two stages: part at the start so the flavor has time to work into the dish, and the rest near serving for freshness; this gives both a deeper flavor and a bright appearance. Using a sharp knife when chopping herbs also reduces cell damage and helps the color stay bright for longer. Wrapping herbs in a damp paper towel and keeping them in the fridge until you are ready to chop them also helps preserve their freshness.