Typically, what are referred to as "Fines Herbs" can be eaten raw, simply chiffonade, and toss into the mix. They tend to be lighter, and not as pungent. Also, easier on the digestive track.
Basil, Chervil, Lemon Balm, oregano, Thyme, Tarragon, marjoram, Parsley, Cilantro, chive, and I am sure I am missing a few can all be used fresh, and tossed into leafy greens as an enhancer.
A good rule of thumb: Fresh Herbs to finish, Dried herbs to start, meaning if you are using dried herbs, you add them while cooking to re-hydrate a bit, and wake up the bouquet. Fresh are added at the end as a garnish, and as something to awaken your sense of smell.
If it looks tough and woody, like rosemary/whole sprigs of thyme/sage, think cooking. If it is light, and leafy, think finishing. . . except bay leaves. . don't eat fresh bay leaves, lol.
Basil, Chervil, Lemon Balm, oregano, Thyme, Tarragon, marjoram, Parsley, Cilantro, chive, and I am sure I am missing a few can all be used fresh, and tossed into leafy greens as an enhancer.
A good rule of thumb: Fresh Herbs to finish, Dried herbs to start, meaning if you are using dried herbs, you add them while cooking to re-hydrate a bit, and wake up the bouquet. Fresh are added at the end as a garnish, and as something to awaken your sense of smell.
If it looks tough and woody, like rosemary/whole sprigs of thyme/sage, think cooking. If it is light, and leafy, think finishing. . . except bay leaves. . don't eat fresh bay leaves, lol.