water molecules in a batch of herbs reach the
boiling point within a few seconds and begin
to escape from the leaves, while the structures
containing the oil-like flavor compounds
(glands and canals, pp. 402 and 407) heat up
more gradually and indirectly, via the heat of
the water molecules. The herbs dry in a matter
of a few minutes, with less drastic flavor
losses than result from ordinary oven drying.
Cooking With Herbs
and Spices
Herbs and spices are generally cooked along
with other ingredients, and as a relatively
minor component of the mixture, 1% or less
of the total weight. This section explores the
extraction and transformation of flavor in
such dishes. But some preparations rely on
flavorings to provide more than just flavor (p.
401). And a number of herbs — parsley, sage,
basil — are delicious on their own, deep-fried