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How to properly store fragile herbs, like basil, cilantro, and parsley, has for most home cooks been a quandary and mystery. Here is a simple technique you can use for storing those precious herbs. I realize some people might say, if they go bad then I’ll buy fresh. Well, that may be true, but as a cook you have to figure out ways to keep cost down and maximize your bottom line. With a herb like basil, just cut off the stem just above the root level (re-snipping helps water absorption) and place into a quart container or something like it, glass is fine — then cover the whole thing with a clear plastic bag, or a zip-lock bag. Keep basil on the counter and never refrigerate. On the other hand, cilantro and parsley, can be kept inside the refrigerator, using the above method described. Simple efficient and it works. Harvest fresh herbs and change out the water occasionally and that’s it. I keep my basil right next to my hooch and sourdough starter. Enjoy!

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