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