Storing Herbs
All this week we have been focusing on one of our favorite garden topics…herbs.
If you are growing herbs in your garden or in a terra cotta pot kitchen garden, you may not need to store them as you can cut just as much as you need for any given meal. But if you are buying herbs at the local farmer’s market or the grocery store or Trader Joe’s, you will want to store whatever unused portion is left to have for another day. Below are some tips for how to best store a few common herbs and keep them fresh as long as possible. Though you can wrap and store them in the refrigerator, I have found that keeping them in a cool place in one inch of water in a small glass keeps them fresh long enough for you to use them. If you think they are about to start wilting, use them up with some of the suggestions listed below.
If you have some ideas or experience with herbs you are willing to tell us about please write to us by clicking on the little envelope icon at the right side of the website or leave a comment in the comment section. We want to share your good ideas with all our chums for more joy, more love and much more abundant leaving for all. 🙂
Basil and Mint
Storing it: Keep at room temperature in a glass of water for up to a week
How to use it up: Mince and combine with sugar for an aromatic fruit topping.
Chives
Storing it: In a sealed plastic bag in the crisper for 1 to 2 weeks.
How to use it up: Chop and combine with softened unsalted butter; drop chunks on top of just-cooked steaks, pork chops, or fish.
Cilantro or Parsley
Storing it: In the refrigerator wrapped in plastic for up to 5 days.
How to use it up: Puree 1 cup leaves with 1/4 cup olive oil and 1 clove garlic to make a pesto; use on pasta or as a dip for bread.
Rosemary
Storing it: In the refrigerator in a sealed plastic bag for up to 5 days.
How to use it up: Whole branches make a perfect bed for roasted vegetables, or tuck them into the cavity of a chicken or other bird before roasting.
Sage
Storing it: In an unsealed plastic bag in the crisper for 3 to 5 days.
Use it up: Saute in butter until the butter browns and then store in refrigerator as a sauce for pork or chicken.
Thyme
Storing it: In an unsealed plastic bag in the crisper for up to 1 week.
How to use it up: Add chopped leaves to a skillet of sausage or bacon.
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Here’s a really good tip for Cilantro or Parsley. Try it!
Store in the refrigerator, after washing, in a glass of water. Just as if it’s a bouquet of flowers. The best method I’ve learned by far. My Auntie Yvonne taught me this one. Lasts up to a week or more. It will last even longer if you change out the water every few days.
Thanks Lisa for that advice. It sure makes sense and is helpful since it is always a waste to have tp throw out shriveled unused cilantro or parsley.