- Fresh Herbs
Fresh herbs are wonderful for finishing a dish, but many delicate herbs don’t benefit from spending several hours in a slow cooker.
Basil, cilantro, parsley, dill, and similar herbs can lose their fresh aroma and vibrant flavor during prolonged cooking. Instead of tasting bright and fresh, they may become muted.
A useful trick is to use sturdier dried herbs during the long cooking process and
reserve fresh herbs for the end.
Sprinkling chopped parsley, cilantro, basil, or green onions over the finished dish can provide a much fresher flavor and attractive appearance.
- Delicate Vegetables
Not every vegetable is designed for an eight-hour cooking session.
Tender vegetables such as spinach, asparagus, zucchini, and some leafy greens can become limp and watery when cooked for too long. Their color and fresh flavor may also suffer.
