Fresh herbs are wonderful but after you buy them keeping them fresh is a challenge. There are some tricks that will help your herbs last longer in the refrigerator.
1. Remove Them From The Package:
As soon as you get your herbs home, remove then from the packaging and take off the rubber bands or ties to prevent damage. Don't wash them until your ready to use them . Most fresh herbs prefer to be barely damp and will quickly turn on you if they are put away wet.
2. Basil and Mint:
Not everything prefers to be in the refrigerator both basil and mint will do better stored at room temperature out of direct sunlight. Remove the package and trim off the bottom of the stems, and place in a glass with about 1 inch of cool water in the bottom. Make sure the water is deep enough to cover the bottom of the stems. Next cover the leaves with a plastic bag and place on the counter out of direct light.
3. Most Other Herbs:
Most other herbs prefer a slightly damp environment. Wrap the non washed herbs in a barely damp paper towel or light weight dish cloth and store in an airtight container ( baggie) in the refrigerator. Check every few days and moisten as needed they will last up to 2 weeks.
4. Have Too Many Herbs:
More herbs than you will ever use, is a problem many would like to have, but how to keep them from spoiling is an issue. A good method is to preserve them in olive oil. Start by washing and drying them, then finely chop and combing them with a little olive oil. Freeze them in ice cube trays. When you need them just pop them out and add them to sauce, salad dressings or a rub. You will have herbs all year long.
5. Drying your extra herbs:
Not everyone has a dehydrator but almost everyone has a microwave and it will do a fine job of drying extra herbs you may have. The key when using a microwave is to monitor the process closely, so you can adjust the time and power level accordingly.
Drying in Microwave:
1. First, separate the leaves from the stems, rinse them if necessary, and air dry.
2. Place a single layer of leaves on a paper towel on a microwave-safe plate. Lay another paper towel on top, and microwave on high for 30 seconds. Watch the herbs continually during the drying process, and stop the oven if you smell the herbs burning.
3. If needed, repeat the heating for 30 seconds at a time until the herbs are fully dry.
Because of their relatively low moisture content, herbs are about the only thing that can be dried successfully in a microwave oven. Other foods, such as tomatoes or berries, contain too much moisture and wind up cooked rather than dried.
1. Remove Them From The Package:
As soon as you get your herbs home, remove then from the packaging and take off the rubber bands or ties to prevent damage. Don't wash them until your ready to use them . Most fresh herbs prefer to be barely damp and will quickly turn on you if they are put away wet.
2. Basil and Mint:
Not everything prefers to be in the refrigerator both basil and mint will do better stored at room temperature out of direct sunlight. Remove the package and trim off the bottom of the stems, and place in a glass with about 1 inch of cool water in the bottom. Make sure the water is deep enough to cover the bottom of the stems. Next cover the leaves with a plastic bag and place on the counter out of direct light.
3. Most Other Herbs:
Most other herbs prefer a slightly damp environment. Wrap the non washed herbs in a barely damp paper towel or light weight dish cloth and store in an airtight container ( baggie) in the refrigerator. Check every few days and moisten as needed they will last up to 2 weeks.
4. Have Too Many Herbs:
More herbs than you will ever use, is a problem many would like to have, but how to keep them from spoiling is an issue. A good method is to preserve them in olive oil. Start by washing and drying them, then finely chop and combing them with a little olive oil. Freeze them in ice cube trays. When you need them just pop them out and add them to sauce, salad dressings or a rub. You will have herbs all year long.
5. Drying your extra herbs:
Not everyone has a dehydrator but almost everyone has a microwave and it will do a fine job of drying extra herbs you may have. The key when using a microwave is to monitor the process closely, so you can adjust the time and power level accordingly.
Drying in Microwave:
1. First, separate the leaves from the stems, rinse them if necessary, and air dry.
2. Place a single layer of leaves on a paper towel on a microwave-safe plate. Lay another paper towel on top, and microwave on high for 30 seconds. Watch the herbs continually during the drying process, and stop the oven if you smell the herbs burning.
3. If needed, repeat the heating for 30 seconds at a time until the herbs are fully dry.
Because of their relatively low moisture content, herbs are about the only thing that can be dried successfully in a microwave oven. Other foods, such as tomatoes or berries, contain too much moisture and wind up cooked rather than dried.
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