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How to Bruise Herbs (On Purpose!)

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When you want to add fresh herbs to a marinade but don’t feel like picking and chopping them first, try bruising them instead. All this means is that the herbs-usually whole sprigs of resinous herbs like rosemary and thyme-have been pounded just enough to release their aromatic oils. You can use the dull side of a chef ‘s knife to do this, but a pestle, mallet, muddler, or basically anything that has a little heft works, too. Bonus: free aromatherapy.


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