By Lidia Matticchio Bastianich, Author of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes The use of fresh herbs has exploded in the American kitchen today. I recall that as a young apprentice in Italy -- at my great-aunt's apron strings -- for every herb we had in the garden, there seemed to be a pot on the stove to match. Some herbs were better to cook with while others were better added at the end to a finished dish. For example, rosemary, bay leaves and thyme are mostly used for long cooking where their oils are extracted slowly out of their leaves. Sage, oregano and marjoram need very little cooking time, and herbs such as basil, parsley and mint are great to toss in raw at the end -- just enough to release their refreshing aromas. If you have small children a wonderful way to introduce them to the enticing aromas of herbs is to gently crush the herbs in your hands and let them smell. I did this with my grandchildren when they were very small and it
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