Stop Wasting Fresh Herbs by Storing Them This Way

Make fresh herbs last longer by storing them properly.

IMAGE Pixabay

You’re not alone if you’ve excitedly bought a bunch of fresh greens and wound up chucking them out too soon because they rotted too fast. Those delicate bombs of flavor need a little special care but they sure do pay off. These tips go a long way in ensuring flavorful food all week long.

 

1 Wash and dry all your herbs for longer shelf life.


Wash herbs gently in a basin filled with water to remove debris. Transfer to a salad spinner and spin dry. Lay them on a layer of paper towels and pat dry to remove excess moisture. Remove any discolored or wilted leaves.

 

2 Some fragile herbs need a little more tender loving care.


To store fragile herbs (like cilantro, parsley, dill, mint, and tarragon), snip off the bases of the stems. Fill a jar with an inch of water and place herbs in the jar. Cover the leaves with a plastic bag and secure with a rubber band. Place in the refrigerator. For fresh basil, prepare the herbs in the same way but do not cover with a plastic bag. Store at room temperature away from direct sunlight.

 

3 Hardy herbs are kept in a different way.

To store hardy herbs (like rosemary, thyme, sage, and chives), arrange the herbs in a single layer on a slightly damp thick paper towel; roll the towel up. Place in a zip-top bag or wrap with plastic wrap. Store in the refrigerator.

 

Rosemary goes with anything chicken, as demonstrated in this dish!

  

More from Yummy.ph
No wilting, no waste! Here are ideas for what you can do with your stash of leftover herbs.

 

These tips will help your herbs last until you actually get to use them up. Here are some delicious recipes to try: 

Make this sage pork chop recipe with garlic noodles or garlic bread to go along with it.

Thyme, basil, rosemary, and oregano gives the pork loin its flavor.

This pasta dish has basil, tomatoes, and olive oil; plus shrimp and feta cheese for a Greek twist.

 

Article was published in the June 2016 issue of Yummy magazine. Minor edits were made the Yummy.ph editors.

 

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