When is the best time to add herbs to a dish for maximum flavor?

Adding herbs towards the end of cooking is the best approach for maximizing their flavor. Herbs are delicate, and their essential oils and aromatic components can degrade and become muted when exposed to prolonged heat. By incorporating them close to the end of the cooking process, their vibrant flavors and aromas are preserved, providing a fresh and lively element to the dish. This technique allows the herbs to infuse the dish just enough to enhance the overall taste without losing their integrity.

Using herbs at the beginning of cooking can lead to loss of their distinct flavors, as the heat can cause their volatile oils to dissipate. While adding herbs during marination can impart some flavor into the dish, it may not have the same freshness and aromatic quality as those added later in the cooking process. Lastly, adding herbs at serving time can enhance the presentation and aroma, but it may not allow the herbs to fully meld and integrate with the dish, resulting in less cohesive flavor development. Therefore, adding herbs towards the end strikes the ideal balance for flavor enhancement.