Storing Fresh Herbs
Whether you are facing a late summer glut from the garden or have simply purchased more that you need for a single recipe, no cook wants to waste fresh herbs by allowing them to go bad or sending them unused to the compost heap. A little advance preparation can help your herbs stay fresh for days and usable for even longer depending on your method of storage.
The first step to keeping herbs fresh as long as possible lies in the initial cleaning. Inspect garden harvested herbs for dirt and bugs. Both store bought and harvested herbs can be cleaned easily by plunging them into a large bowl of cold water and swished for a few seconds to allow any dirt or debris to sink down to the bottom of the bowl. If you have a salad spinner, spin cleaned herbs for a minutes until they are as dry as possible, otherwise pat them dry with a clean dish cloth or roll them in single layers in paper towels to draw away as much moisture as you can. The drier the herbs are before you store them, the longer they will last.
When it comes to the actual storing of the herbs, there are several schools of thought. If herbs will be used within a few days, most, particularly cilantro, basil and parsley, can be set in a cup of clean, cool water on the counter top, much like a vase of flowers. Similarly, herbs with their stems in a cup of water can be placed on a high shelf in the refrigerator, changing the water every day to keep the herbs fresh.
For slightly longer storage periods, herbs can be packed separately and loosely in zip close plastic bags. Remove as much air a possible before closing the bag; label the bag with the herb type and date or storage and stack in the produce drawers of the refrigerator. Alternatively, washed and dried herbs can be rolled in paper towels to help absorb excess moisture and then placed in a large zip close bag, also to be stored in the produce drawer.
If you want to store herbs for longer than a week and do not wish to dry them, there are two other storage options, freezing and pesto style oil storage. To freeze fresh herbs, chop finely and measure standard amounts into ice cube trays. Once the herbs are frozen, remove the cubes from the tray and store in a labeled zip close bag in the freezer. Herbs frozen in this manner are especially good for adding to soups and sauces as a pre-measured amount can be dropped in during the cooking without the need for defrosting.
Pesto or similar oil packed herbs, can be made from any variety of herb. Finely mince herbs and add a few drops of good quality olive oil until you have achieved a paste like substance. Spoon your oil and herb mixture into small jars and label. These are best stored in the refrigerator or in a cool pantry.
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