Decide whether herbs belong in the pot or on the plate

Some herbs are useful while a dish cooks; others make the clearest contribution just before serving. Think about the part you want to taste and the texture you want to keep.

Inspect and wash herbs as appropriate, then dry them gently. Separate tough stems from tender leaves. A woody sprig can be easy to remove after cooking, while finely chopped stems may remain in every mouthful. Do not assume that two herbs need identical handling because both are green.

Try a divided addition

With an unfamiliar pairing, cook a small portion of the herb in the dish and hold a little back. Taste before adding the reserved leaves at the end. This gives you a comparison between a flavour integrated into the sauce and a fresher note on the surface.

Cut only what you need. A rough tear, a fine chop and a whole leaf each create a different eating experience. Avoid piling a garnish so high that someone must pick through it to reach the meal. If a stem is included only to flavour the pot, remember to remove it before serving.

Keep a short note of the combination and timing that worked: parsley stirred into beans after heating, for example. That is more useful next time than a rule that all herbs must go in early or all must wait until the plate.