Don’t you hate when you need 1/4 cup of cilantro, and you buy a whole bunch, with good intentions of using the rest of it for another recipe, but it just ends up going bad? Or a whole package of fresh thyme, but you use 1 tablespoon, and the rest begins to grow fur and you can’t quite remember what you bought that for in the first place? Its reasons like this that we end up using dried herbs, which, let’s face it, just aren’t as good as their fresh counterparts.
Well, fret no more. I have a fantastic way to preserve your herbs for two weeks or even longer. This works well for parsley, cilantro, basil, and many other herbs.
Keep Your Fresh Herbs Fresh
1. When you get them home from the grocery store, immediately take herbs out of their plastic bag and dry them with a paper towel (I really hate those misters at the store – they are no good for any produce!).
2. Using kitchen sheers, snip the bottom of the herbs.
3. Fill a jar or glass partially with water, and submurge stem ends of herbs in water. Loosely cover your herbs with a plastic bag. If you wish, you can secure your plastic bag with a rubber binder. Cilantro does well in the refrigerator, but parsley and basil can bet left at room temperature.
4. Change water frequently. Every couple of days to keep herbs fresher longer. Enjoy fresh herbs on hand when you need them!
Keeping Fresh Ginger
Ginger isn’t an herb, but I thought this would be a good place to add this little nugget. I use ginger in a lot of recipes, but I hate buying a whole big ginger root because you use so little at a time, so inevitably, it goes bad before you get a chance to use it all. Well, you can keep your fresh ginger root in the freezer. The best part is, you can easily grate frozen ginger with a microplane right out of the freezer, no thawing required!