Lidia's Italy Blog » Blog Archive » Cooking 101: Smell the Herbs:
"Some herbs were better to cook while others were better added to the finished dish. Rosemary, bay leaves, thyme were mostly used for long cooking where their oils would be extracted slowly out of their leaves while sage, oregano, marjoram needed very little cooking time and basil, parsley and mint tossed raw, is enough to get their aroma."
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