A) Mint B) Cilantro C) Dill D) Basil
A) Just before serving B) An hour before serving C) Immediately after cooking D) While cooking
A) Dill B) Sage C) Oregano D) Rosemary
A) Plucking B) Chopping C) Using whole sprigs D) Boiling
A) Leave them at room temperature B) Store in direct sunlight C) Refrigerate in a damp paper towel D) Freeze them uncovered
A) Thyme B) Marjoram C) Parsley D) Lavender
A) Cilantro B) Mint C) Rosemary D) Chives
A) Savory B) Lemon Thyme C) Tarragon D) Sage
A) Reduce sodium content B) Enhance flavor and presentation C) Preserve the food D) Increase cooking time
A) Oregano B) Sage C) Rosemary D) Cilantro
A) Chives B) Mint C) Rosemary D) Basil
A) Tarragon B) Parsley C) Dill D) Sage
A) Use a whole bunch B) Use sparingly C) Use more than the main ingredient D) Use generously
A) Rosemary B) Mint C) Thyme D) Oregano
A) The herb's origin B) Complementing flavors C) The price D) The color only
A) Spearmint B) Peppermint C) Chocolate Mint D) Garlic Mint
A) Rolled and thinly sliced herbs B) Roughly chopped herbs C) Whole herb sprigs D) Minced herbs
A) Rosemary B) Lavender C) Savory D) Sage
A) Cilantro B) Mint C) Sage D) Dill
A) Use soap and water B) Gently rinse under cool water C) Soak in hot water D) Do not wash them
A) Bake them B) Muddle them C) Boil them D) Fry them
A) Chopping the herbs too finely B) Using wilted or bruised herbs C) Washing the herbs too much D) Storing the herbs properly
A) Roughly chopping B) Leaving whole C) Finely mincing D) Pureeing
A) Chef's Knife B) Serrated Knife C) Bread Knife D) Paring Knife
A) Fry until crispy B) Puree and drizzle C) Chop finely and scatter D) Use a sprig |