How to Store Fresh Herbs » Preserving and Extending the Life of Your Herbs
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- เผยแพร่เมื่อ 1 ก.ค. 2024
- Extend the life of your fresh herbs by following these simple techniques that will preserve the freshness for well over a week.
Storing fresh herbs can be tricky if you’re unaware of how to properly do so. In their normal packaging from the store, you maybe have 2-4 days for soft stem herbs and about 6-8 days for hard stem herbs. There are several ways to ensure the life of the herbs is extended by incorporating a few simple at-home solutions.
Technique #1
This simple technique is used for soft stem herbs only. Start by filling up a short or medium height class with cold water.
Place the herbs stem side down in the water, but not submerging them.
Next, place a plastic bag over the top of the herbs and glass and pinch the bag together as best you can, and chill in on the bottom shelf of the refrigerator for 1 to 2 weeks.
Technique #2
You can use this technique for hard stem herbs and some soft stem herbs such as mint, parsley, and cilantro.
Fill a glass up to the medium waypoint with cold water.
Remove the stems of the herbs if they are attached to a larger bunch, or simply remove the leaves from the stems completely and submerge them in the water. Chill in on the bottom shelf of the refrigerator for 1 to 2 weeks, or longer.
Technique #3
You can use this technique for any fresh herbs.
Place the herbs on a damp paper towel and loosely roll it up.
Put the rolled-up herbs in a plastic bag or airtight plastic container and chill in on the bottom shelf of the refrigerator for 1 to 2 weeks, or longer.
Technique #4
You can use this technique for any fresh herbs.
Place herb leaves or diced herbs evenly into ice cube trays.
Pour in olive oil, cover, and freeze for up to 6 months.
You can use this little herb and olive oil ice cubes in pasta, vegetables, or on top of proteins. - แนวปฏิบัติและการใช้ชีวิต
And if they do still manage to wilt, toss them in the stock! Thanks so much! Food waste is such a problem in modern society. It is nice to see a chef that addresses it.
When I buy parsley, cilantro(coriander?) rocket, celery leaves & stalks/stems I rinse them all very well & let them drain/Ishake) and then leave in a colander in the fridge to dry off moist of the moisture - a salad spinner would do all this in a minute. Even if I leave it overnight to get this done.
Then I put all these - sometimes stems kept depends for the purpose that I am going to use them for. Parsley freezes well-these I use for falafel / meat balls & soups they defrost super quick . I haven't tried freezing the rest.
The rest I put in airtight containers - no water should be left inside - then...... I put a DRY paper towel inside the airtight container **just on top of the herbs no need to wrap anything *** and this works great! You can also use a DRY cloth towel. I kinda do the same thing for salad ingredients as I cook for one. All the ingredients are ready, washed & fresh. A carrot/beet/turnip grated or some veggies already cooked like broccoli/zucchini or any veggie that will have too much moisture, I do the same or after a day or two I just leave the lid open in the fridge. But a paper towel in an airtight container is the bomb!!!!
Do you leave different types of herbs in the same airtight container?
Or you could hang the harder herbs upside down somewhere in a part of your home that doesn't have too much moisture, like your living room. I did it with my thyme...worked a treat 😁👍💖🌿
I started doing that with my Puerto Rican sofrito...i got a baby food cube freezer tray and it works great!
I learn so many great techniques from you. Thanks so much for sharing your wealth of knowledge!
Billy, thanks you’re a master....love your stuff. Keep it coming
Thanks! Will try these for next time
Thank you! I needed this information.
Thank you!! Great tips!!
Extraordinary!! I ❤️ it!
THANK YOU CHEF :)
Keep a small clump or two of chives growing on the kitchen windowsill, they'll happily grow indoors.
I like your kitchen
Excellent! I have a tendency to buy loads of herbs for one recipe then never use them again. I felt horrible tossing them out but I won't have to do that anymore thanks to that icecube trick! I'm going to make ice cube blends of the herbs I use the most just to keep on hand, that way I won't need to purchase any when I only need a small amount. Very cool, thank you!
Thanks for share this 🥰🥰
Have any videos on running an herb garden?
I came across a blog that had fresh herbs in jars with a brine recipe. If this is a way for any herb can you show a video with what brine to each herb.
Why didn't you leave a link to find ice cube trays with lids? I've never seen them before, anywhere! But, your video has good info!
I have basil in my kitchen that is nearly a month old, and still alive. I just keep them in water, like cut flowers. haha
i do too- but the basil bugs always get to it :(
@@LL-rx8un Oh, that sucks. =(
That was a problem for me when I grew basil outside, but inside, the bugs have a tougher time reaching the plants. And if they do? I just chuck 'em and get a new bunch. haha
Basil does stay longer for me in water (like flowers) on my counter. It is the only cut herb I do not refrigerate.
@@faithboudreau5904 Cheers, Faith! We are like minds indeed! =)
great video! is it unlisted or what? so little vievs for such a big channel
how long can you keep dried willow, devils club, I've had mine stored for a year or so, are they still usable in my herbal salves and tinctures?
Where did you get the tray at
Make sure you have very clean water when soaking cilantro they suck up impurities..
Great information from the Sexiest Chef Alive!
Thank you. Tell me please, if I make pesto from basil and rest of ingredients with olive oil I should keep it in the fridge only or I can store them on the shelve? Basil pesto is sold in the shops, so how can I it can be canned? I can dried tomatoes in olive oil and eggplant, Italian style, and store the on the shelve, so can basil pesto be kept the same way?
I freeze mine. Separate it out into small servings and freeze for individual use. You would probably want to pressure can it by guidelines depending on ingredients
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