Tuesday, April 07, 2009 5:33 PM
How to keep fresh herbs…fresh?
It’s Spring somewhere (unfortunately, not in Chicago yet) and it’s hard to think of anything but the edible loot that’ll be popping out of the ground soon. I could lie and say I have an incredible herb garden planned for the swatch of dirt in our courtyard, but the fact is, I live a block from a freeway in an old industrial neighborhood. I wouldn’t eat anything grown in that dirt.
So, I’m one with the other non-gardeners and urban-dwellers who spend a small fortune on fresh herbs at the grocery store or farmer’s markets. The only thing that stings more than the price is watching a fresh bunch of expensive tarragon or rosemary fade in my refrigerator.
I’ve tried a few methods for storing herbs to make them last longer. Freezing. Wrapping in wet paper towels. Sticking in a glass of water. But there are inherent problems with each method. Here’s what I’ve learned about storing fresh herbs (and why products like Cuisipro’s Herb Keeper, pictured, make good sense):
* Freezing zaps some of the flavor and color of fresh herbs.
* Wet paper towels are too moist, and will actually speed decay.
* An open glass of water in the refrigerator will always get knocked over. At least two or three times.
* Unless there’s dirt on the stems or leaves, don’t wash fresh herbs. Remember: Dampness kills. Herb leaves will stay fresh longer if they’re dry.
* Fresh herbs need some humidity, but the air in a refrigerator can be too dry. To maintain the right moisture, store herbs in an enclosed (not air-tight) container with water in the bottom.
* Only submerge the very bottom tip of the cut stem in water, and replace the water every day or two.
* The air in a refrigerator can be too cold for some delicate herbs, including basil and Italian parsley. Store these herbs in a cool, not-too-light place on your counter top.
Looking for ways to put your fresh herbs to good use? Try one of these recipes:
Molly Jean’s take on Mary Ellen’s Cilantro Chicken
marriedjenn’s Penang Curry with Shrimp or Beet and Quinoa Salad
moreace01’s Winter Caprese Salad or Rosemary Olive Oil Cake with Meyer Lemon
Rebekistan’s Garlic and Herb Marinade
nestinginjapan’s Mom’s Cilantro Pesto or Tuna and White Bean with Pesto Crostini
krkapple’s Herb Marinated Chicken
Photo courtesy of Cuisipro