Tuesday Tip: Fresh Herbs

cut parsley

Even though I grow herbs in my garden, there are always times for whatever reason that I don’t have what I need and buy a bunch of fresh herbs at the store.

Here are a few tips to make them last and taste fresh. First, wash and dry them when you bring them home. Then, lop the ends off with kitchen sheers or a good knife and place them in a glass filled with water.

I usually use my herbs within a day or two, so I just keep them out on my counter top. If you want them to last longer, then store the herbs in a glass in your fridge and change the water daily. Also, freshly trim the ends every other day.

I like this method for a few reasons:

1. It looks pretty and makes my kitchen look nice.

2. I don’t forget about my herbs stuck in a bag, getting slimy in the bottom of my crisper drawer

3. If they are out on the counter, clean and ready to go, I am so much more likely to snip a little here and there while I’m cooking.

4. I have had the herbs sprout in the water and then I plant them in my garden—extra bonus!

5. The herbs are easier to chop when they have had the chance to really dry, forgoing that last minute I-chopped-these-herbs-wet-and-now-they-look-bruised-and-wilted-in-my-sauce.

salsa verde

Since we are talking about fresh herbs, I need to send out a little love to parsley. Of course, it’s not as sexy as some of it’s savory herb cousins, but it freshens up so many dishes with its special flavor (just check out the Salsa Verde from yesterday!).  I think that freshness is why it gets paired so often with buttery dishes like my family favorite chicken dish—the butter is rich and creamy, the parsley is green and bright, the combination is a match made in culinary heaven.

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