Wednesday, May 4, 2016

Kitchen Hack: Preserving Fresh Herbs

We love sharing our kitchen tips and tricks with you. From Crisp Sliced Cucumbers, How to Bake Bacon, Slicing Cherry Tomatoes, How to Store Celery and Perfectly Cut Brownies we love them all.

But the most frequently used kitchen tip in our arsenal is keeping those tender herbs, such as parsley and cilantro, fresh in our fridge for weeks.

Yes! I said weeks. I love fresh herbs and use parsley and cilantro so frequently that after years of throwing them away my husband tested different ways to store them until he found the magic method.


Keep your herbs covered completely to create the perfect chilled environment. The cover keeps in the water and builds condensation on the bag. This helps to keep your herbs fresh and crisp for weeks.

If you follow these simple instructions, you can keep your herbs fresh and crisp for up to 2 weeks.&


I have even had them in my fridge for 3 weeks once as we went on vacation and left them in accidentally. They were still crisp and just needed a little water added to the container to perk them up.

I hope you enjoy this tip!


Enjoy!

With love from our simple kitchen to yours. 

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Author: Donna Elick
Kitchen Hack: Preserving Fresh Herbs

Kitchen Hack: Preserving Fresh Herbs

I love fresh herbs and use parsley and cilantro so frequently that after years of throwing them away my husband tested different ways to store them until he found the magic method. And now we are going to share it with you.

Ingredients

  • parsley or cilantro
  • water

Instructions

  1. This method works best for parsley and cilantro.
  2. Carefully remove herbs from the produce bag from the grocery store and set the bag aside for later use. Remove the produce ties from your fresh herbs.
  3. Spread out herbs and remove all of the wilted, yellowed and too short pieces. We are going to place these in 2 inches of water. Your leaves should not be touching the water.
  4. You can either use the herbs that you removed immediately or you can place them in a bowl, uncovered on your window sill until they are dried out. Then bag them up in resealable plastic bag.
  5. Trim the ends of the herbs (much like you would do with flowers) with a very sharp knife; I use my chef's knife so they can soak up the water.
  6. Fill a tall container with 2" water in the bottom. I used Ziploc Twist 'n Loc containers, but a quart size wide mouth canning jar would work too.
  7. Place the cut herbs into the container. Remember you do not want your leaves in the water. Remove any that get into the water if necessary.
  8. Cover with the grocery store produce bag that you brought your herbs home in.
  9. Place herbs on the door of your refrigerator. It is the warmest place in your fridge. If the temperature is too cold, it can freeze your delicate leaves turning your herbs into mush.
  10. Keep your herbs covered completely to create the perfect chilled environment. The cover keeps in the water and builds condensation on the bag. This helps to keep your herbs fresh and crisp for weeks.
  11. If you follow these simple instructions, you can keep your herbs fresh and crisp for up to 2 weeks. I have even had them in my fridge for 3 weeks once as we went on vacation and left them in accidentally. They were still crisp and just needed a little water added to the container to perk them up.


Originally published May 2016, updated and republished August 2021

https://amzn.to/2npi3zd

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