Fresh Herbs

At Thomas Dux, you'll find a wide range of fresh herbs from the market.

How to buy

Select herbs that look fresh and crisp.

Tip 1: Wrap herbs, such as chives, mint, oregano, dill, sage and thyme in damp paper towel. Store in a sealed plastic bag in the fridge.
Tip 2: Basil should be wrapped in dry paper towel as moisture will turn the leaves black and limp. Store in a sealed plastic bag in the fridge.
Tip 3: Stand parsley and coriander upright in a glass containing 1-2cm of water. Cover with a plastic bag and secure with an elastic band. Store in the fridge.

Chopping and shredding herbs releases the essential oils that contain the flavour and aroma. Here are some useful tips for preparing fresh herbs.

Always wash and dry herbs before cutting - wet leaves turn mushy when chopped.
When chopping herbs, use a sharp chef's knife for best results. You can also use a pair of sharp kitchen scissors to coarsely cut or shred into thin strips.
Coarsely chopped herbs retain their flavour better than finely chopped ones in cooked dishes. To coarsely chop, place the leaves on a chopping board and use a large chef's knife to chop 4 or 5 times until about 5mm to 1cm in size.
Finely chopped herbs are best used in recipes such as sauces, as the flavour will blend more easily with those of the other ingredients. To finely chop, place the leaves on a chopping board and use a large chef's knife to chop, pivoting the blade and changing direction, until about 2 to 4mm in size.

For a fresh dip, chop fresh parsley, coriander, rosemary and chives and mix into natural or Greek yoghurt then season with cracked pepper & salt.