|
By: Martha Stewart
Q: How can I store fresh herbs without them turning brown and soggy so quickly?
A: Fresh leafy herbs such as cilantro, parsley, and mint typically come in bunches and can be stored like bouquets of flowers. Simply place them, cut
the ends down, into a tall glass with about 1 inch of water. Cover the tops loosely with a perforated plastic bag. The holes in the bag will allow some air to circulate (trapped moisture in an airtight container can
cause the herbs to go bad quickly). Change the water every day or two.
Woodier herbs such as sage, thyme and rosemary should be placed in a perforated plastic bag or wrapped loosely in plastic wrap and stored in the
crisper of your refrigerator. Stored properly, herbs will last from a few days to more than a week. Woody herbs keep better than leafy ones. In any case, the fresher the herbs are when you bring them home, the
longer they will last.
If you'd like to store fresh hers for a longer time, try freezing them. Leafy herbs such as parsley or basil can be mixed with olive oil and frozen
into cubes. Start by washing the herbs, patting them dry and removing the stems. Chop the herbs in a food processor, slowly adding olive oil until mixture becomes a paste. Spoon into an ice-cube tray and freeze.
When they're solid, transfer cubes to a resealable plastic freezer bag. Grab a cube or two whenever you need the fresh-herb flavor in soups or sauces.
Alternatively if you'd like to save parsley without oil, you can simply pack the leaves into the bottom of a quart size resealable bag, making a
1-to-2 inch layer. Then tightly roll the bag, secure with rubber bands, and freeze. Use slices from the roll as needed.
|
