Ingredient: Fresh herbs

Fresh herbs considerably contribute to flavor enhancement as it add freshness to meals. Herbs come in different sections: soft herbs (softer in texture) and woody herbs (more robust in texture).
Soft herbs include: chives (delicate, fresh, onion like, works great for salads), mint (versatile; best for sweet and savory dishes), coriander, basil etc..
Woody herbs include: Rosemary (fragrant with thick needle-like leaves), Oregano (has a warm pungent flavor and a lemony scent), thyme (sweet, earthy and warm), and Sage (aromatic, minty, musky and strongly tangy).
When to Use Fresh Herbs:
Some recipes require dried herbs, while others are best when used fresh. Soft herbs like basil, parsley, and chives are always better fresh since they lose their distinctive flavor when dried; they add a lively freshness that dried herbs can’t replace. Contrarily, woody herbs like rosemary, oregano, and thyme are more useful when used dried because their flavor is more concentrated that way.
Another factor to keep in mind is time – soft herbs are better kept for shorter cooking time while dried herbs work best for longer cooking time since their flavor is slowly released throughout the cooking process.
How To Store Fresh Herbs:
If you prefer fresh herbs in your recipes, you might as well want to preserve them especially if they are expensive. When correctly done, fresh herbs can last for weeks without decaying.
There exists two methods: The Planting method and the towel method
1: trim the base of the stems, then fill a jar with 1/3 cup of cold water and place the cut there. Cover the jar with a plastic bag and then secure it with a rubber band. Put the planted herb in the fridge
2: use a wet paper towel to wrap the herbs then place it in a Ziploc bac and put it in the fridge.