In what cooking technique are herbs often added to at the end of cooking for the best flavor?

Adding herbs at the end of cooking maximizes their flavor and aroma, making sautéing an ideal technique for this practice. Sautéing involves cooking food quickly in a small amount of fat over relatively high heat, which allows the fresh herbs to maintain their vibrant flavor and essential oils without being broken down by prolonged exposure to heat.

In sautéing, herbs are typically added just before the dish is finished cooking or as a garnish. This timing ensures that their fresh taste remains intact, enhancing the overall flavor profile of the dish. Fresh herbs like basil, parsley, and cilantro are particularly sensitive to heat, and their flavors can diminish when subjected to prolonged cooking times.

Other cooking techniques, such as roasting, simmering, and steaming, generally require longer cooking times, which can lead to the loss of the bright flavors that fresh herbs provide. In those methods, herbs might be added earlier in the process or may not provide the same vibrant taste when used at the end, as they may get overcooked or rendered less aromatic by the time the dish is served.