Cuándo añadir las hierbas frescas: las blandas al final y las leñosas al principio
Las hierbas blandas se añaden al final de la cocción, porque el calor prolongado hace desaparecer sus sabores sutiles, mientras que las leñosas necesitan tiempo para ablandarse.
Dried herbs are usually added at the beginning of cooking, so they have time to develop their flavor. The same isn't true for fresh herbs: there are two types, soft and woody, and each requires a different time to be added.
Soft herbs, such as parsley, mint, and basil, have tender stems and high moisture content, so they bruise and oxidize quickly. Their subtle flavors dissipate with prolonged heat, leaving a slight bitterness. Therefore, they should be added one or two minutes before removing the dish from the heat, or just before serving.
Woody herbs, such as rosemary, thyme, and sage, are more robust: they have thicker, sturdier stems and don't bruise or oxidize as easily. They need time to soften, so it's best to add them at the beginning of cooking, either sautéed with the other herbs or in a simmered sauce. Letting them cook for about 20 minutes allows their flavor to infuse the dish.
The rule doesn't apply equally to cold dishes, such as sauces, dips, or salads, where most herbs can be added at any time without affecting the flavor. Some delicate herbs, like cilantro, lose color and flavor over time, so it's best to sprinkle them on just before serving.
